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”...duck 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.
- DO NOT OVERCOOK
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
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
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!