Surf and Turf Burgers

I bet you want this burger right now.

Who wouldn't want a Surf and Turf Burger with pepper jack cheese, sautéed onions and jalapeños,  and a homemade burger roumalade sauce?  I don't know about you, but we probably couldn't be friends if you didn't like a burger like this one (or at least probably couldn't go out to dinner together).  I'm one of those "I like a lot on my burger" kind of girl.  You know, loaded all the way.  That's why this burger speaks to me.

The idea for this burger started with the remoulade.

I was thinking about grilling some shrimp for dinner and making a quick remoulade , but knew that wouldn't cut it for the hubs.  He said that he wanted to grill burgers, so I thought, let's combine the two and so it began.

Surf and Turf Burgers

For the burgers:
brioche buns
1 ½ pounds 80-85% fat ground chuck
1 pound large shrimp (26/30)
1 ½  tablespoons creole seasoning ( I used Tony's)
1 ½  tablespoons olive oil
1 small yellow onion, sliced
1 jalapeño pepper, deseeded and sliced
pepper jack cheese slices
Hamburger remoulade sauce

To cook the burgers:
Season hamburger meat with 1 tablespoon creole seasoning. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger.

If using a grill:
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3-4 minutes. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness. Top with cheese and allow to melt.  At this time, I usually toast the buns for a minute.

For the onions and jalapeños:
Heat 1 tablespoon olive oil in small pan over medium-high heat.  Add onions and jalapeño slices and cook for 1 minute until starting to brown.  Lower heat and cook for another 5-6 minutes until onions are translucent and golden in color and jalapeño slices are browned.

For the shrimp:
Peel and devein the shrimp, leaving tail on.  Drizzle ½ tablespoon olive oil over shrimp and season with remaining ½ tablespoon creole seasoning.  Place shrimp on grill over high flame for approximately 2-3 minutes on the first side, flip and cook for approximately 1 ½ -2 minutes on the other side.  The shrimp should be pink or white, with no transparency.

For the Hamburger remoulade sauce:
½ cup mayonnaise
2 tablespoons spicy ketchup (I used Whataburger)
1 teaspoon yellow mustard
2 tablespoons sweet pickle relish
3 dashes Louisiana Hot Sauce
¼ cup white onion, diced
3 garlic cloves, minced
salt and pepper to taste

Combine all ingredients in a small bowl and mix well.  Season with salt and pepper to taste.  Keep refrigerated for up to 1 week (it will be gone before then).

Sandwich the burgers between the buns, add the shrimp, sautéed onions and jalapeños, and top with the hamburger remoulade.

Printable Recipe




Post a Comment

Please comment with name/url setting due to problems commenting and replying with google accounts. Thanks!!