Surf 'n' Turf Burger
SERVES
4
PREP TIME
10 mins
COOK TIME
10 mins
When working with good quality ingredients it’s vitally important to keep it simple by honouring the high value and quality of the product, especially when pairing 2 hero proteins such as beef and seafood. Customers are drawn to a unique combination or maybe the opportunity to try something they haven’t eaten before so keep it clean, simple and most importantly cooked well with a bit of love.
INGREDIENTS
- 4 burger buns
- 80g butter
- 2 Crayfish tails
- 1/2 lemon
- 80g Bearnaise sauce
- 40g lettuce
- salt and pepper
Calories
806
Carbs
34g
Sugar
6g
Protein
40.5g
Fat
53.1g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- To prepare Crayfish remove from meat from the tail shell, slice in half. Heat some butter and oil in a fry pan over a medium to low heat. Place Crayfish meat into the fry pan and baste with the butter until its cooked through but still tender. Remove from the heat add a squeeze of lemon, salt and pepper.
- Toast burger bun and lather with butter.
- Grill the Angel Bay Beef Burger patty until it reaches an internal temperature of 75c.
- To build the burger place lettuce on the base bun, top with Angel Bay Beef patty, Crayfish tail, bearnaise sauce and bun lid.
