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I recently learned about the term Surf n’ Turf, and I am absolutely in love with it as a concept.. However, shrimp/crab/lobster/scallops/otherdeliciousseathings are not necessarily easy to get fresh where I am, and certainly not cheap either.
Luckily, the rad folks at Ocean Approved just sent me some of their sustainably harvested and nutritious kelp to tinker with, so I came up with this slightly unconventional, vegetable-forward surf n’ turf burger… featuring kelp and mushrooms right in the patty!
- 1 lb ground beef (grass-fed if available)
- 1 carton (8 oz) baby portobello mushrooms or white button mushrooms
- 1 cup fresh kelp (usually sold frozen), rinsed
- 1 medium onion
- 4 cloves fresh garlic, minced
- 1 egg, beaten
- 1/4 teaspoon black pepper
- 1/2 teaspoon fish sauce
- 1 teaspoon sea salt
- 2 tablespoons coconut oil, lard, or tallow
1. Gather your ingredients.
2. Coarsely chop both the mushrooms and onions, then mince both separately in a food processor.
3. In a large frying pan, brown the minced onions in a tablespoon of fat. When translucent and fragrant, add in another tablespoon of fat, the garlic and minced mushrooms, and pan-fry until well-caramelized (make sure delicious brown bits form).
4. Set aside this mixture to cool.
5. In a food processor, mince the kelp into smaller pieces and stir this into the cooled onion and mushroom mix.
6. Take the ground beef and stir in all the sea salt, fish sauce, and black pepper until well combined.
7. Combine this beef mixture with the mushroom-onion-kelp mixture.
8. Form the burger patties using a 1/2 cup measure to get a consistent size.
9. Fry in 1-2 tablespoons coconut oil, lard or tallow until browned on the bottom, about 4 minutes.
10. Flip the burgers over and cook for another 3 minutes or until well browned on both sides.
11. Transfer to a rack and let rest for 1 minute. Dig in!
These are super flavorful and moist on their own, and needs no sauce. I dug in bunless breakfast-style with a fried egg, slice of bacon and ripe avocado slices.