Its barbeque season again, but don’t serve the same dull hamburgers and cheeseburgers like all the others. Here is a suggestion from ‘The Art of the Hamburger’ by Elizabeth Wolf-Cohen to make your burgers the talk of the party!

Key West Surf and Turf Burgers (with Avocado, Grapefruit, and Lime Salsa)

1lb 10oz filet or other tenders steak, cubed

Salt and freshly ground black pepper

½ teaspoon hot pepper sauce

3 tablespoons olive oil

Curly lettuce

4 slices brioche or good bread

4 large peeled, cooked shrimp, to garnish

1 small avocado, peeled, pitted, and diced

Juice of 1 small lime

1 small pink grapefruit, sectioned and cut into small pieces

½ papaya, pitted and diced

1 small fresh green chili, deseeded and finely chopped

1 small red onion, finely chopped

1 tablespoon chopped fresh cilantro

1-2 cloves garlic, finely chopped

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1)      Prepare the salsa. Combine all the ingredients in a glass or stainless steel bowl. Cover tightly and refrigerate for at least 2 hours before serving.

2)      Put the cubed beef in a food processor and process until coarsely chopped. Transfer to a bowl and season with the salt, pepper, and hot pepper sauce. Toss lightly to blend.

3)      Using slightly dampened hands, shape the beef into 4 patties. Arrange on a flat plate, cover tightly with plastic wrap, and refrigerate for at least 1 hour.

4)      Heat 2 tablespoons of the olive oil in a large nonstick skillet over a medium-high heat. Add the patties and fry for about 6 minutes, or slightly longer for more well-done burgers, turning once.

5)      Meanwhile, lightly toast the brioche or your bread. Brush each slice with the remaining oil and cover with lettuce. Top each with a burger and a spoonful of the salsa. Garnish each with a shrimp and serve immediately.

Check out these sites for tastier burger recipes:

Wake Up Your Hamburgers

Quick and Health Grub