Surf & Turf Burger
This burger will not only please your taste buds, but leave your stomach feeling overly satisfied. The extracts of shrimp, sausage, pork, and creamy aioli are bound to spice up your day!
Ingredients
Shrimp & Sausage Patty
| 9 oz | shrimp, peeled and deveined |
| 4 oz | orange and fennel sausage |
| 1 tbsp | egg white |
| 1 tsp | cornstarch |
| 1/4 tsp | salt |
| 1/4 tsp | ground pepper |
Spicy Aioli
| 1/2 cup | mayonnaise |
| 1/4 cup | sour cream |
| 2 tsp | sambal oelek |
| 1 | lemon, juiced |
Pork Belly
| 16 oz | skinless pork belly |
| 1 oz | garlic, pureed |
| 1 tsp | brown sugar |
| 2 1/2 tbsp | fish sauce |
| 1/2 tbsp | Worcestershire sauce |
| 1/4 tsp | ground pepper |
| 1/4 tsp | salt |
Garnish
| 2 oz | fennel, thinly sliced, rubbed with olive oil and seasoned with salt and pepper |
| 2 oz | red onion, rubbed with olive oil and seasoned with salt and pepper |
| 2 oz | arugula |
| 4 | burger buns, sliced |
Directions
Preparation time: 4 hours, 10 minutes
Serves: 4
- Place shrimp and sausage meat (removed from casing) in a food-processor, pulse until coarsely ground.
- Add egg white, cornstarch, salt and pepper and pulse again until smooth and sticky. Cover and place in fridge until required.
- Cut pork belly in long strips about 1/3″ thick. Mix even;y with garlic, fish sauce, Worcestershire sauce, brown sugar and black pepper and marinate for at least 4 hours.
- To make aioli, whisk all ingredients together and place in fridge until required.
- Once marinated, lay pork belly in a preheated skillet over high heat until both sides are golden brown and caramelized, flipping once.
- Transfer pork belly to a plate and reserve pork fat in the skillet.
- Return the skillet to medium heat to cook thin patties of the shrimp sausage-mixture (1 cm) for 4 to 5 minutes, until golden browned and cooked through, flipping once.
- Place the shrimp sausage patty on the bottom half on the bun, top with fennel and arugula, then 2 or 3 slices of pork belly. Add a generous dollop of spicy aioli, finish with the top half of the bun.
Local Source Guide:
Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
–
Recipe provided by: Oak Island Resort & Conference Centre
This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.
–