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Surf and Turf Oreganata Burger

This awesome recipe is a combination of 2 favorites. Surf and turf, and seafood oreganata. I've taken the "surf" and placed it inside the "turf" for a uniquue twist and the delicious flavor of the lobster oreganata explodes in your mouth.


2 TBLSPN Colavita Extra Virgin Olive Oil
5 cloves fresh garlic, minced
2 TBLSPN Sutter Home Sauvignon Blanc
1 TBSPN Fresh Bread Crumbs
2 TBSPN chopped fresh oregano
1 TBSPN chopped fresh parsley
¼ tspn kosher salt
¼ tspn fresh ground black pepper
12 oz. chopped Maine lobster meat (tail)
6 Garlic Cloves, peeled
½ tspn kosher salt
1 egg yolk
1 TBSPN chopped mint
1 Cup Colavita Extra Virgin Olive Oil
The juice of one lemon
42 oz. fresh ground chuck
2 tspn kosher salt
1 ½ tspn fresh ground black pepper
2 Long Semolina breads (each about 1 foot , split and cut into 3 equal size pieces)
Colavita Extra Virgin Olive Oil for Brushing the bread
6 leaves green leaf lettuce
6 slices of ripe red beefsteak tomato
Vegetable oil for brushing the grill


Prepare the grill for Medium-Hot temperature FOR THE LOBSTER OREGANATA FILLING: In a skillet, heat the olive oil and sauté the garlic lightly. Do not let the garlic brown. Add the wine, the bread crumbs, oregano, parsley, salt and pepper. Stir the lobster meat into the oreganata mixture and cook for about 1 minute. The lobster meat should be undercooked. Set aside and allow to cool. FOR THE GARLIC MINT AIOLI: In a food processor, process the garlic and salt. Add the egg yolk and process until the mixture turns pale in color. Add the mint and then very, very slowly, drizzle in the olive oil until the mixture thickens. Slowly drizzle in the lemon juice. Set aside FOR THE BURGER PATTIES: Put the ground chuck into a large bowl and add the salt and pepper. Form the mixture into 6 equal size balls (7 oz. each). Break each ball in half and form 2 patties from each ball. Place about 2 oz of the lobster mixture into the center of one of the patties and place the other patty on top. Press the patties together gently and seal the edges well COOKING AND CREATING THE BURGERS: Brush the grill with vegetable oil. Place the patties on the grill and cook for about 4 minutes with the cover closed. Flip the burgers over and cook on the other side for about 4-5 minutes more. Just before the burgers are done, brush the semolina slices with olive oil and grill lightly. To build the burgers, place a generous portion of the aioli on both halves of the semolina bread. Place the burger patty on the bottom bread and lay a leaf of green leaf lettuce on the patty. Place a slice of tomato on top of the lettuce. Place the top half of the bread on your masterpiece. Serve and enjoy! Makes 6 burgers


This was a fun burger to create, especially because of the "surprise filling". The classic taste of surf and turf has been amplified by the delicious oreganata seasoning. The most challenging part was keeping it at 16 ingredients! I hope you enjoy this burger! ~Phyllis