INGREDIENTS
4 large PEI russet potatoes, cut into ¼ inch matchsticks 2 tbsp olive oil 2 – 2 lb lobsters, cooked 1.25 lb ground beef 1 small onion, coarsely grated 2 garlic cloves, finely grated 2 mini cucumbers, sliced thinly lengthwise 1 lemon, zested and juiced 1 tbsp chopped dill ¼ cup mayo 1 pkg pea shoots Salt, to taste Freshly ground pepper, to taste 4 brioche burger buns
METHOD
Preheat oven to 450 °F.
On a parchment paper lined baking tray, toss potatoes with olive oil, season with salt and pepper. Bake for 20 – 22 minutes or until golden and tender, flipping the potatoes halfway through baking. In a small bowl, mix together sliced cucumber, dill, lemon zest and juice. Season with salt and pepper, let sit and marinate while you prepare the burgers. In a large bowl combine ground beef, grated onion and garlic. Season with salt and pepper. Form into four two-inch wide patties. Remove lobster meat from shells, cut the lobster tails in half lengthwise and remove the claws carefully. Set aside. Heat a grill pan or bbq over medium high heat. Once hot add burger patties, cooking four to six minutes on each side. Once potatoes are finished, turn the oven to broil. Broil halved buns on the top rack for one to two minutes until golden brown. To assemble burgers, add mayo to the bottom of the bun, add a few pea shoots, then top with the burger and then half of the lobster tail and one claw per burger, and top with the marinated cucumbers. Serve with the crispy oven fries on the side. Serves 4
LOCAL PAIRING
Do Gooder APA Life is good with this go-to ale. A favourite style of the head brewer who values flavour balance as much as hop character. Named in tribute to all the good folks who helped make the Upstreet dream a reality. This’ll do ya good!
www.upstreet.ca
SUMMER 2020 www.pei-living.ca
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