Burger Week on TGS – Surf N’ Turf Burger
Surf n’ Turf is awesome on a burger. The sweet Prawns compliment your beef surprisingly well, especially if you go heavy on the Garlic. The relish just needs a little advanced making, but it’s worth it.
So; to make the relish, take one small tin of Chopped Tomatoes, and simmer in a pan with a little olive oil. To this, add a splash of Balsamic Vinegar, a pinch of Sugar, some chopped, marinated Peppers, a pinch of Salt, and some Chili – I use a couple of drops of Tabasco, but you could chop a chopped chili into it, or add chili flakes. Basically, there needs to be heat there. Finally, add a dollop of Tomato Puree.Leave this to simmer gently for around 30 minutes; it’s needs to really thicken up.
Whilst this is simmering, cook your burgers as previously discussed, and while your burgers are cooking, saute a handful of Prawns in a dollop of butter, Sea Salt, Parsley and two chopped Garlic Cloves.
You can then assemble your burger; smearing the Relish on one side of the bun, and pouring your Prawns (and all thier Garlic Butter) over the burger. This is a messy burger, for sure; in fact, you might even want to do the dreaded knife-and-fork option!
Beer-Wise, you’re looking at something refreshing and zingy to cut the richness of the Prawns, Butter and Beef. Fyne Ales’ wonderful Avalanche (4.5%) is an excellent bet; super-pale, takes to chilling without losing flavour, and as refreshing as they come; light, masses of Lemon and Lime in the nose, and a clean finish. A wonderfully versatile beer, especially in warmer weather.
If you can’t get Avalanche, you’d be looking at spritzy, citrussy session beers; Magic Rock’s Curious, Worthington’s White Shield, Sierra Nevada Pale Ale, Badger’s Hopping Hare and Thwaite’s Lightfoot would be decent, widely-available alternatives.
Posted on 05/07/2011, in Uncategorized and tagged Badger Ales, Beer, beer and food matching, beer in, Burger, Hamburger, Magic Rock Brewery, Prawns, Sierra Nevada, Surf n' Turf, Thwaite's Brewery. Bookmark the permalink. 6 Comments.