Talk About A Wild Burger Mashup!
Let’s get right to this: to celebration National Burger Month 2026, I’ve been making some wild burgers – including some from my past – I first made this wild burger mashup in 2022!
First, look at these ingredients,…hamburger. Cherry tomatoes. LOBSTER. Plus PINEAPPLE. And this.
ASPARAGUS!
It’s from this WILDLY ENTERTAINING book!
Chefs Keller and Wisner have a cookbook packed with unique takes on your everyday hamburger – and this one is a classic “surf and turf” variety – with a wild asparagus twist!!
I’ve never put asparagus on a burger before, and only used pineapple for “Pulp Fiction’s” famous “Big Kahuna Burger”. But this recipe calls for both, along with some of this:
Of course, you can buy a fresh Lobster and cook it yourself, but I just got these cooked claws and set them aside, ready to go.
To blanch the Asparagus, I just put them in water, brought to a boil, and cooked for just 3 minutes…then I set aside for later.
Next, I picked a fresh lemon from my tree outside and squeezed half of it into 4 tablespoons of mayonnaise and mixed it together, added a pinch of salt to taste.
Sauce done! Now, prep your ingredients – I bought these pineapple rings ready to use, and a brioche bun as well:
I added salt and pepper to my hamburger, a 90/10 meat to fat ratio…I didn’t want it too juicy with all of the other ingredients…
I also didn’t add minced onion or any Worchester Sauce, which I normally do – again, with the unique flavor of asparagus, pineapple and lobster on the burger, those added flavors didn’t seem needed, especially with the lemon mayo!
Time To Grill!
I heated my outdoor grill and put the hamburger on first…after 6 minutes I flipped it, then added the pineapple and the brooch bun to toast for a minute…
I got nice grill marks on the pineapple, then put it on top of the burger for a minute, and now it was time to build a “burger base!”
I got nice, toasty grill marks on my bottom bun, and I slathered a healthy dollop of that lemon mayo on the bottom, then laid my blanched asparagus down next…
Sliced cherry tomatoes were next – yes, the recipe called for a nicely sliced large tomato, but I used what I had! Then, add the burger, pineapple and lay your lobster on top of it all!
I will pause here to say this is already a work of “burger art”…so many vibrant colors and flavors, just waiting for a top!
The Burger Bar “Surf And Turf” Burger!
There it is: almost six inches tall, with vibrant colors and an impressive look!
I love this burger’s look: the creamy lemon mayo and the crisp green asparagus; bright red tomato, a nice medium-rare burger patty with a hint of salt and Pepper, the yellow pineapple and the bright red lobster claw!
And the taste?
Great! I mean, the pineapple pops with a sweetness and the lobster and asparagus offer a nice depth of flavor to contrast that slight sweetness – you could eat this entire thing without the meat as well!
To serve, make sure the Lobster claws really protrude – a nice presentation touch as well!
Here’s another one of my favorite burgers, from an incredibly burger joint:
This classic cheeseburger is thanks to the iconic Taylor’s Refresher hamburger stand in Napa Valley, California!
While the hamburger stand has been here since 1949, something happened a few years back that created a “big burger battle” in Napa Valley! Click here for my story of an epic “burger war” in wine country!
I am reviewing burgers all month long as we celebration National Burger month…here are some mouthwatering stats and deals as well!
All month long, I will be sharing the biggest, best and most unique burgers…like this!
The legendary George Motz wrote a great book on the best burgers in America, and he opened his restaurant Hamburger America in New York…I recently hung out with him!
My friend Vincent and I surrounded George as he celebrated the latest edition of his burger guide…see my review of Hamburger America here!
And here’s a tease for you:
Coming Friday – wait until you see this review!
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