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Tom Wyant
Surf and turf burger
Hamburger with shrimp, fennel and cocktail whiskey sauce.
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Ingredients
Directions
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Light the barbecue. Cut the stems and a small piece of the underside of the fennel bulb.
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Halve the fennel lengthwise and then cut into quarters. Scrape with the food processor into thin slices.
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Clean the lemon, grate the yellow skin and squeeze out the fruit.
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Beat a lemon grater dressing, 2 tbsp lemon juice and the oil and season with salt and pepper.
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Spoon the dressing through the fennel and leave to marinate for 15 minutes.
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Cut the buns in half and lay with the cutting edges on the barbecue grill. Grill for 1 min. Or until nice grill stripes appear.
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Grill the burgers in about 15 minutes until done. Turn halfway. Meanwhile, mix the shrimps with the whiskey sauce and cut the dill coarsely.
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Mix half of the dill through the fennel salad and spread over the bottom of the buns.
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Put a Black Angus burger on top and spread the shrimp with sauce and the rest of the dill over it. Cover with the top of the roll and serve.
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Nutrition
690Calories
Sodium0% DV1.055mg
Fat71% DV46g
Protein74% DV37g
Carbs10% DV29g
Fiber12% DV3g
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