6 ratings

Fire & Ice Burger with Idaho Purple Fries Recipe


Fire & Ice burger

Two posh ingredients, Florida Spiny lobster meat and organic grass-fed beef rib eye, combine to produce a unique burger expereince.

Complimented by spicy pickled bird's eye chili and very ripe sweet plantains fried in duck fat.

Find the complete recipe on http://www.lazarocooks.com/


For the burger:

10 oz organic grass-fed beef rib eye 

1 tsp chili powder

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp ground mustard seeds

coarse sea salt

ground black pepper

2 tbs safflower oil

2 tbs unsalted butter


For the lobster salad:

1 lb Florida Spiny lobster tail meat - cooked

2 tbs sweet pickle relish

1/2 red bell pepper - seeded & diced

1 shallot - peeled & minced

1/2 cup olive oil mayo

1 tbs Meyer Lemon juice

1 tbs jalapeno sauce

1 tsp chopped chervil

1 tsp chopped chives




For the burger:

Grind the rib eye steak using the smaller grinder plate.

Form patties.  Do not season.  Cover and fridge overnight.

Remove patties from fridge 45 minutes before cooking.

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

Season both sides of the patties with the spice mix.

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

Cook, flipping every 20 seconds to ensure even browning, until desired doneness.

For the lobster salad:

In a glass bowl, combine the cooked lobster meat, sweet relish, shallot, bell pepper, mayo, lemon juice and jalapeno sauce.

Season with sea salt and black pepper.  Check the seasoning.

Fold in the chopped herbs.

Cover with plastic wrap.  Fridge for 2 hours.

Serve cold.