Fire & Ice Burger

Fire & Ice Burger with Idaho Purple Fries

This burger could also be called a surf-and-turf burger. It is built around two posh ingredients.

• Florida Spiny Lobster Meat

• Organic grass-fed Beef Rib eye

Conferring with Natasha we thought "fire and ice" was a more apt name because of two factors within the burger.

• The different temperatures of the proteins
• The sweet & spicy contrast

Ice:

Florida lobster meat prepared in the “Maine Lobster Salad” style. Sweet and cool, once the top bun is on, it becomes a De facto “sauce.” I made this a few weeks ago, click here for the recipe..

Maduros are very ripe fried plantains. These are big in Cuban and Caribbean cooking. For this particular recipe, I like to fry my maduros in “the nectar of the Gods”...duck fat.  Maduros add another layer of sweetness to the burger.

Fire:

Organic grass-fed beef rib eye, twice ground, spiced with a mixture of chili powder, caynenne, and smoked paprika. When making burgers here are a few important factors to follow…

• Buy the best meat you can afford.
• Grind the meat at home. Avoid store-grind meat.
• Loosely pack your patties. You do not want to eat a Hockey Puck.
• Once patties are formed, fridge overnight.
• Season meat right before cooking.
• While cooking, flip patties every 20 seconds, to create a rotisserie effect. This ensures even browning.
• DO NOT OVERCOOK

Pickled Bird’s Eye Chilies: Spicy chilies marinated in a sweet/spicy pickling solution. Adds another layer of heat for balance.

Serve with Idaho Purple Potato Fries.

Lets build the burger shall we...

Toasted Bun, Maduros, & Pickled Chilies

Peppered Beef Rib Eye Burger

Florida Spiny Lobster Salad

Enjoy...


Fire & Ice Burger

For the Burger

• 10 oz organic grass-fed beef rib eye
• 1 tsp chili powder
• 1 tsp ground mustard
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• coarse sea salt
• ground black pepper
• safflower oil
• unsalted butter

1. In a mixing bowl, combine the chili powder, ground mustard, cayenne, smoked paprika, sea salt, and black pepper.

2. Season the patties on both sides with the spice mix.

3. Heat the safflower oil over medium heat in a cast iron skillet. Add the butter. Once the butter melts and foams, add the patties.

4. Cook, flipping every 20 seconds, until desired doneness.

For the Maduros

• 2 very ripe plantains – nice & black
• 2/3 cup rendered duck fat

1. Cut plantain on the bias. The length should match the length of the bottom bun.

2. In a cast iron skillet, heat the duck fat over medium-high heat.

3. Fry the plantains for 3 minutes.

4. Carefully turn. Fry for 3 more minutes.

5. Remove to paper towel to drain of excess fat.

That’s it for now…till we exchange a few words again…Peace!