Grilled prime rib burger topped with a tempura-fried shrimp, ginned up cocktail sauce, and iceberg lettuce. Served on a toasted brioche bun.
1 brioche bun, buttered and toasted
1 leaf butter lettuce
8 ounce Prime Rib burger patty
1 each U-10 shrimp, butterflied and tempura battered
1.5 ounces cocktail sauce, made with fresh horseradish and your favorite gin
1. Cook burger to an internal temperature of 160°F.
2. Fry tempura shrimp in hot oil until done.
3. Place lettuce leaf on bun heel. Add burger.
4. Ladle cocktail sauce on top of burger.
5. Top with tempura shrimp.
6. Place bun offset.
If you’re looking for something lighter, order a salad.
What, 8 ounces of prime rib burger and a U-10 shrimp is not ENOUGH for you? Okay, add some home-made remoulade sauce. But that’s it!
Be sure to call out the quality of the ingredients, as well as BOH labor—house-made sauces, hand-battered shrimp—that goes into this burger.