Skip navigation
Lobster burger

Lobster burger

Gordon Biersch Brewery Restaurant

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Bill Heckler, corporate executive chef of this 29-unit, Chattanooga, Tenn.-based upscale casual chain, developed this hamburger as a casual version of surf & turf.

He makes a citrus lobster sauce out of yellow onion, jalapeño, garlic, white wine, lemon juice, lobster base, sour cream, mayonnaise and water. That goes on the top and bottom buns of the burger.

Then a 10-ounce burger patty goes on the bottom bun, topped with 1.5 ounces of lobster, including at least two pieces of claw meat that have been sliced in half horizontally for added visual appeal. Some knuckle and leg meat are part of the mix, too.

“If you get just claw, it tends to be a little tough,” Heckler said.

The lobster is drizzled with more of the citrus sauce, and the burger is served open-faced, with lettuce and tomato on the top bun.

The lobster burger is accompanied by garlic fries for $14.95.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

TAGS: Menu
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.