The Lobster Burger

Staff Writer
Gordon Biersch Brewery Restaurant's casual version of surf & turf
Gordon Biersch Brewery Restaurant's casual version of surf & turf
NRN.com
Gordon Biersch Brewery Restaurant's casual version of surf & turf

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Bill Heckler, corporate executive chef of this 29-unit, Chattanooga, Tenn.-based upscale casual chain, developed this hamburger as a casual version of surf & turf.

He makes a citrus lobster sauce out of yellow onion, jalapeño, garlic, white wine, lemon juice, lobster base, sour cream, mayonnaise and water. That goes on the top and bottom buns of the burger.

Then a 10-ounce burger patty goes on the bottom bun, topped with 1.5 ounces of lobster, including at least two pieces of claw meat that have been sliced in half horizontally for added visual appeal. Some knuckle and leg meat are part of the mix, too.

“If you get just claw, it tends to be a little tough,” Heckler said.

The lobster is drizzled with more of the citrus sauce, and the burger is served open-faced, with lettuce and tomato on the top bun.

The lobster burger is accompanied by garlic fries for $14.95.

— Bret Thorn

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