So ya know… I’m not even sure this makes sense. I mean what the heck is a lobster maki burger slider wrap? It sounds different than a Lobster Roll Slider (too American) or an Asian-style Lobster Burger Wrap (huh?), that’s for sure. All phrases which were considered for use in the title of this recipe. Along with “A New Kind of Surf ‘n Turf”, says Ben.
Whatever you wanna call it, it’s one huge mouthful full of… well, I can’t start listing ingredients because I know I’ll forget.That’s exactly what happened when I was setting up the shoot. Lettuce? Check. Cukes? Check. Burgers? uh huh. Lobster? You bet. Wasabi sauce, scallions and nori? Checkity-check-check.
“Hon, do you need this sriracha sitting out?” Oh, that’s right.
Snap! Pics are lookin’ good.
“Isn’t the pickled ginger going on these too?” Um, right. I certainly didn’t buy it to make, ya know, spaghetti. Starting over…
No matter. I was happy with how they looked in the end and even happier with how they tasted. Like, couldn’t be happier shoving burgers and lobster and wasabi and ginger and nori into my big mouth all at the same time.
Until about 7 minutes after I was done. When I realized.
I forgot the avocado.
Tragic, right? I mean how does that even happen? I guess it happens when there are already 956792 toppings you are trying to cram on a burger to get in a photo shoot all at the same time. I’m including it in the list of ingredients anyway, because I can only imagine it makes this mouthful even better. One big delicious, out-of-this-world, party-in-your-mouth mouthful.
And so I don’t forget next time.
Lobster Maki Burger Lettuce Wraps
Yield: 4 servings, 4-5 sliders each
Juicy beef burger meets lobster sushi salad: in a lettuce wrap!
1 lb 93% lean ground beef
2 teaspoons fish sauce
1/4 teaspoon coconut sugar
1/4 teaspoon freshly ground black pepper
3 tablespoons minced scallions
2 teaspoons (packed) grated fresh ginger
1 small zucchini, grated
5-6oz cooked lobster meat (from 2 small lobsters), chopped
1 tablespoon light mayo
1/4 cup (2oz) plain nonfat Greek yogurt
2 tablespoons light mayo
1 1/2 tablespoons wasabi powder (or less, to taste)
1 teaspoon reduced sodium soy sauce or tamari (use tamari for gluten-free option)
1 tablespoon water
Boston Bibb lettuce, washed and patted dry
thinly sliced cucumber
thinly sliced avocado
sriracha hot sauce
1 sheet nori, torn into small pieces
In a medium bowl, combine all burger ingredients and mix well with hands.
In a separate bowl, mix together lobster and mayo, and refrigerate until ready to serve.
In a small bowl, whisk together the wasabi sauce ingredients. Refrigerate until ready to serve.
Preheat a stainless skillet over medium-high heat and spray with olive oil cooking spray. Using a large cookie scoop, portion the beef mixture into 16-20 patties. Cook for 5 minutes per side for medium-rare, or until desired doneness is reached.
Arrange lettuce leaves on serving plates and place 1-2 slices of cucumber and/or avocado on top of each. Place one burger on each wrap, and top with a small dollop of wasabi sauce and about 2 teaspoons lobster salad. Add a pinch of of pinch of pickled ginger, and sprinkle with nori and scallions. Drizzle with sriracha, and serve.
Amount Per Serving (NOTE: includes burgers, lobster salad, and wasabi sauce. Does NOT include garnishes.)
Total Fat 11.5 g
Saturated Fat 3.4 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 0.8 g
Cholesterol 118.7 mg
Sodium 635.2 mg
Potassium 142.0 mg
Total Carbohydrate 5.3 g
Dietary Fiber 0.7 g
Sugars 2.5 g
Protein 36.1 g