Saturday, August 27, 2011

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

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” fat.  Maduros add another layer of sweetness to the burger.


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.
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


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!


  1. That's one damn lovely burger! I could go for one of those...too bad lobster is so expensive in Texas most of the time!!

  2. Love that rib eye burger! That has to be the best!

  3. The contrast between the temperatures, textures, and flavors of all the layers is incredible! Best burger concept I've ever seen!

  4. You know.... rib-eye burgers are a big LaFrieda favorite with the fancy joints in NYC who invent their own mixes. How much better to do it yourself to make sure it's all best quality... grass-fed bliss. Love the surf and turf idea... well hot and cool are a favorite combination of mine! Never thought to add plantains in the mix. Also, at this point, lobster is cheaper than the beef these days in the NE!

  5. Love the rib-eye burger especially with all the spices, sounds so delicious :)

  6. Now I'm completely distracted by lobster salad and duck fat fried plantains! What an amazing burger.

  7. Como decia mi Mami..."te botastes chico".

  8. When I first looked at the photo, I thought it was a burger topped with ensalada rusa (which is a damn good idea too).

    Love the extravagance of this!

  9. Those purple fries are freaking my bean!

  10. Your palate is so completely different than mine, Laz, you think of combos I never would. I'm a bit of a purist with burgers and good quality meat, I just like the taste of the meat...don't even like mustard or sauce, just cheese on my burgers! Interesting combo and well done!

  11. This is an incredible burger concept. I'm not exaggerating when I say I had to close my jaw while reading because it kept dropping. I really hope you enter and win a contest with this burger, I can't get over it. My fiance would LOVE this too, looking forward to trying it. We love maduros here but I've never thought to put them on a burger. Great quality ingredients, wonderful contrast and excellent flavors, what more could you want. Absolutely wonderful, bravo! By the way, I have a blog award waiting for you! =]

  12. Never ever would have thought to combine lobster with rib eye on a burger.... i think my eyes popped out and stuck to the screen when i opened my mail.. Incredible job!

  13. my goodness this looks delicious! how creative!

  14. OMG Laz, now THIS is a burger! Loving the fire and ice combo. The spiny lobster salad as a sauce was genius! Great burger all around indeed! I'll take 6 please :P

  15. This is such a gorgeous, not to mention imaginative burger...the the play off of the lobster salad against the burger...Fantastic!

  16. okay... love the heart attack on a plate burger... what a awesome surf and turf combo! totally creative and not to mention delicious -

  17. What a perfect burger! I love the lobster salad on the burger. You are such a creative cook - I'm really impressed every time I visit your blog! :-)

  18. When I started my own business, I thought I had found my dream job. I realise now, after these recipes you've been posting, that my dream job would ACTUALLY be to be your official taster... are you hiring, per chance?

  19. Restaurant quality, as always. Despite the fact that I had not one but TWO bison burgers last night (oink, oink), this is making me want burgers again. Now.

  20. Now why did I come over here at 5 something in the morning to get hungry for this! I needed another idea for Sunday's dinner and you have inspired it!

    Making your fish pie tonight...


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