1. CheeseAndBurger.com
the LoBsterwurst by Chef Jason Gorman
The Cheese & Burger Society happily welcomes The Lobsterwurst to its fleet
of mouth-enlightening cheeseburgers. Created by Chef Jason Gorman, The
Lobsterwurst pays homage to ocean-dwelling deliciousness. It showcases
Wisconsin Gruyère atop an ever-so-edible deck of scallops, shrimp, and lobster.
Seasoned with onions, garlic, and fresh tarragon, this cheeseburger is ready to
take mouths on an epic sea-going voyage. The tasty kind.
CookIng dIreCtIons: IngredIents:
Purée scallops and shrimp in food processer. Stir in lobster Servings: 4-6
meat and refrigerate.
- 8 ounces sea scallops
- 8 ounces shrimp, preferably rock shrimp,
Melt butter in small skillet. Sauté onions and puréed garlic in peeled and deveined
butter until translucent. Cool. - 10 ounces lobster meat, drained and diced
- 1 tablespoon butter
Mix seafood mixture, onion-garlic mixture, tarragon, kosher salt, - 1/3 cup yellow onion, minced
and pepper. Form into 4 – 6 burger patties, each about 1" thick. - 1/2 tablespoon roasted garlic, puréed
Refrigerate for at least 20 minutes. - 2 tablespoons fresh tarragon, chopped, or 2
teaspoons dried tarragon
Fill large, wide pan with water to 5"– 6" depth. Heat water to - Kosher salt and pepper to taste
170ºF. Carefully place lobster burgers in water and poach about - 4-6 slices (1 1/2 ounces each) Wisconsin
8 minutes. Using a slotted spatula, carefully remove the patties Roth Käse Grand Cru Gruyère Surchoix
to a plate lined with paper towels to drain. - 4-6 onion rolls, split
- 8-12 slices cucumber, peeled
Oil grill racks and heat grill until hot. Place burgers on grill for - 8-12 tablespoons sweet chili sauce
about 2 minutes per side, turning once. After turning, place a - 8-12 tablespoons pea shoots
slice of Gruyère on each burger and melt a bit. Place burgers
on roll bottoms and top with cucumber slices, 2 tablespoons
chili sauce each, and 2 tablespoons pea shoots each. Place roll
tops over, and hold burgers together with a bamboo skewer with
twist top. Serve immediately.
© 2010 Wisconsin Milk Marketing Board www.EatWisconsinCheese.com

2. CheeseAndBurger.com
Chef Jason gorman
A true Midwesterner, Chef Jason Gorman was born and raised in Chicago. At an
early age his family relocated to Atlanta, where the southern hospitality he
experienced had a huge impact on his future style of cooking. His mother’s Italian
heritage and love of “Big Night” family dinner events showed him how food can
be celebrated. This eventually led him to work in some fantastic restaurants:
NAVA in Atlanta, and both The Grape and Aquaknox in Dallas. Even though Jason
is self-taught, he gives a lot of credit to the chefs he studied under, such as
Russian chef Arkady Miretsky, celebrity chef Kevin Rathbun, and the founding
father of Southwestern cuisine, Stephan Pyles. Their influences helped Jason
define his own style and hone his passion and led Jason to be recruited during a
nationwide search to head up the kitchen at Potawatomi Bingo Casino’s four-star,
four-diamond, fine-dining restaurant Dream Dance Steak.
Since joining Dream Dance Steak, Chef Jason has further elevated the restaurant’s impeccable reputation on a
local and national scale. Dream Dance Steak has received AAA’s Four Diamond award and the DiRoNA
(Distinguished Restaurants of North America) Award from 2004 to 2007. In 2006, Jason received Sante
magazine’s Most Innovative Cuisine Award for the Midwest region. Local publications have raved about Chef
Jason’s cuisine, as well. Milwaukee Journal Sentinel restaurant critic Dennis Getto awarded Dream Dance
Steak their highest rating – 4 stars – and said, “Chef Jason is cooking the freshest and most creative cuisine
in the city.” The Shepherd Express nominated him as the best chef in the city. And recently, The Capital Times
of Madison, Wis., wrote, “Dream Dance Steak chef Jason Gorman may be the state’s best culinary artist,
creating cuisine in a most unlikely location that puts Wisconsin on the national culinary map.”
Dream Dance Steak’s seasonal menu features Jason’s progressive style of cooking – a balance of innovation,
comfort, bold flavors, and glorious ingredients. His mission is to provide a cuisine that celebrates the history of
Wisconsin. He proudly refers to it as “New Wisconsin Cuisine.” Jason supports local farmers and has created
such inspired dishes as “Lobsterwurst,” Alaskan King Crab Golabki, Strauss Veal Bierochen, and Sprecher Root
Beer Venison.
Jason resides in Milwaukee with his wife Jennifer and what he says is his best creation, their first child,
Emelia Rose. In his spare time, Jason enjoys reading old Wisconsin cookbooks, going to movies, dining out,
and playing guitar. Jason humbly admits he first dreamed of being a rock star.
© 2010 Wisconsin Milk Marketing Board www.EatWisconsinCheese.com