SURF & TURF BURGER

PREPARATION OF THE SCAMPI BURGER Pat the scampi dry and coarsely chop them. Keep 100gr of scampi pat scampi.  Mix the chopped scampi with the panko, celery, onion, coriander, lemon juice, fish sauce, chilli sauce, ginger, chilli, eggs and garlic. Form 8 burgers (+/-50 g each) from this mixture. Pass them through extra panko. Allow the burgers to set in the fridge for 30 min. Heat one tablespoon of oil in a non-stick pan. Fry 4 burgers at a time until nicely browned on both sides. Do the same with the remaining 4. Bake the rest of the whole scampi and season with pepper , salt and some garlic powder.

PREPARATION OF THE CHORIZO BURGER  Mix all ingredients for the chorizo burger, cover with plastic wrap and refrigerate for at least 1h. Make burgers of the chorizo mixture, slightly larger than the bun because they shrink a little during frying. Fry the underside nicely browned in the Risso evolution. Turn the burgers over and sprinkle them with the grated manchego. Cover with a lid and fry gently for another 1-2 min. Finish with pink pepper and spring onion. Allow the black bun halt to thaw and then, using a 6- 7 cm diameter cutter, punch out the middle piece to the bottom, do this carefully. Since we are working with a combination of buns, do the same with the soft bun with sesame and cumin seeds. After cutting out the middle piece, give the buns a flashbake. Preferably work with the Andalousse sauce to enhance the flavour combination.