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Surf and Turf Burger

This is a basic burger that I top with a lump crab and avocado salad. It is derived from one of my favorite burgers. They added avocado and bacon to it and I always ordered it. My twist is adding the bacon to the ground meat, and of course, my lump crab and avocado salad.


1/2 # Ground chuck
1/2 # Ground sirloin
2 Strips bacon, Small chop
2 Tbsp fresh poblano, minced
2 Tbsp Vidalia onion, minced
1 Tbsp Creole seasoning
**For the crab and avodado salad**
2 Large, Ripe Haas avocados
8 Oz lump crab meat, picked clean
1/4 of yellow bell pepper, med dice
Juice of 1 lime
2 Tbsp Poblano, minced
2 Tbsp Vidalia onion, minced *
Lettuce and Tomato
Crusty hamburger buns


1) In a lare bowl, combine all the hamburger ingredients by hand. Combine until all ingredients are well incorporated. 2) Divide the meat mixture into 4, equal in weight, portions and form into patties. Put all on a plate, cover with plastic wrap and refrigerate until ready to cook. 3) In a metal bowl, put the avocado in, and mush with two spoons. Mush enough to combine everything, but leave some chunks for texture. 4) Add the remaining ingredients and gently fold with rubber spatula until all are combined, and the lump crab maintains its integrity. Place in an airtight container and refrigerate until service. 5) Heat the grill until "red hot" and cook the burgers until medium well (approximately 135-140 degrees). 6) Place the burger on the bun, put a scoop of the crab and avocado salad on next, followes by the tomato and the lettuce and the top of the bun. Enjoy.


As long as the avocado and crab salad is refrigerated and in an airtight container, it will maintain its color over night. After that, it may begin to oxidize, but still taste good. Once completely brown, discard...Once tasted, I have a hard time believing that it will stay in the refrigerator for too long.