RECIPES: Recipe Details

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The Original Big Sexy Burger

It's my version of a classic New England surf and turf. However, the sauce is anything but traditional. My nickname jokingly is 'The Original Big Sexy' and this is my burger!


1 fresh lemon
2 avocados
1/2 cup mayonnaise
1/4 cup Heinz chili sauce
1 teaspoon fresh lemon juice
1 teaspoon Sriracha chili sauce
2 and 1/4 teaspoons Old Bay seasoning
1 teaspoon fresh tarragon minced
2 teaspoons fresh chives minced
3 tablespoons celery minced
1/2 teaspoon fresh dill minced
2 pounds fresh ground chuck
6-8 ounces of cooked lobster meat, fine chopped
6 onion pockets or onion rolls
1 tablespoon of vegetable oil for spreading on grill rack
1 piece of heavy duty aluminum foil about 3 feet long for wrapping pockets or rolls before toasting


Preheat a gas grill to medium-high.

Juice lemon into a large bowl. Reserve 1 teaspoon of lemon juice for the sauce. Cut the avocados in half lengthwise to remove the pit. Peel and then slice them into 1/4 inch thick slices. Places slices into the bowl of lemon juice to prevent browning. Set bowl aside.

To make the sauce: Combine following in a bowl: 1/2 cup mayonnaise, 1/4 cup Heinz Chili Sauce, 1 teaspoon fresh squeezed lemon juice, 1 teaspoon Sriracha chili sauce, 3/4 teaspoon Old Bay Seasoning, 1 teaspoon fresh tarragon minced, 2 teaspoons fresh chives minced, 3 tablespoons celery minced, 1/2 teaspoon fresh dill minced. Mix well and refrigerate until serving.

Wrap your onion pockets or rolls in the aluminum foil. Be sure to arrange them in the foil so that they are not stacked on top of each other. This will allow for even toasting on both sides. Set aluminum wrapped pockets aside.

To make the patties: Combine the beef, lobster and Bay seasoning in a large bowl. Mix well to incorporate the lobster. Divide the mixture into 6 equal portions and form the portions into patties slightly larger than the size of your onion pockets.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 4 minutes. Turn the patties and continue grilling until done to your preference, about 4 minutes for rare, 5 minutes for medium and 6 for well done. When patties are cooked to your liking, remove them from the grill and set aside on a covered dish for 2 minutes. Immediately turn grill to medium-low.

During the 2 minute patty resting time, place the foil covered onion pockets on the medium-low grill. Toast each side for 1 minute and then remove them from the grill.

To assemble the burgers, place a generous amount of the sauce over the cut sides of the toasted rolls. Remove the sliced avocado from the lemon juice, divide into 6 equal portions and place on each roll bottom. Add the patties, roll tops and serve.


6 ounce containers of pre-packaged lobster meat are readily available at most grocers. 8 ounces of freshly cooked lobster meat is preferred, but this may be hard to come by outside of New England. I have tried the recipe using the packaged 6 ounce containers from most large grocery chains and it works just fine.