Surf & Turf Angus burger
This combination of meat and fish on creamy gratins with a fresh salad is guaranteed to be a summer hit on the terrace.
Ingredients (4 servings):
• 4 Aviko Gratins Cream & Cheese
• 560 g Angus beefburgers
• 120 g Manchego with truffle
• 1 clove of garlic
• 4 tbs of extra virgin olive oil
• ½ -1 tbs of lemon juice
• 8 unpeeled large raw prawns
• 4 red (jalapeño) peppers
• 2 (coeur du boeuf) beef tomatoes
• 75 g cherry tomatoes
• 40 g of pitted green olives
• 40 g pitted black olives
• 25 g mixed salad leaves of your choice
• Skewers
Used product
Method
Preparation: 30 minutes
Oven: 20-25 minutes
- Shape the ready-made hamburgers into 8 smaller hamburgers. Slice the Manchego.
- Finely chop the garlic and mix it with 2 tablespoons of olive oil. Add lemon juice to taste. Spoon the prawns through the lemon marinade. Grill the prawns or fry them in a frying pan until just done, in 5 minutes.
- Halve the peppers; remove the seeds. Also grill or fry the peppers until browned, in 3 minutes. Thread the peppers and prawns onto the skewers.
- Thinly slice the beef tomatoes and halve the cherry tomatoes. Thinly slice the olives.
- Prepare the gratins in accordance with the instructions on the packaging. In the meantime, grill the beefburgers on the hot barbecue (or in the grill pan), either pink or nearly done, to your taste.
- Remove the burgers from the heat and top with the Manchego. Lay 1-2 slices of tomato on top of the cheese and press lightly into place. Now return the burgers to the barbecue for a further 1-2 minutes to melt the cheese slightly.
- Mix together 2 tablespoons of olive oil and salt to taste, in a salad bowl. Carefully mix through the salad leaves. Now also add the cherry tomatoes and olives.
- Place the gratins on 4 plates. Place an Angus burger on each one, with cheese and tomato, and hold in place with a prawn skewer. Garnish with a tuft of salad and serve immediately.
