Best Surf And Turf Burgers Recipes

Grilled Surf and Turf: Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce image

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin (eyeball it)
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning, or coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
8 raw jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley
1 lemon, zested and then cut into wedges
2 garlic cloves, finely chopped
1/2 head iceberg lettuce, cored and quartered
2 rounded tablespoons prepared horseradish
1 cup bottled chili sauce
4 slices of toasted white or wheat bread

Steps:

Preheat a grill pan or outdoor grill to high.
In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).

Surf and Turf Burgers image

Provided by Aaron McCargo Jr.

Time 51m

Yield 8 burgers

Number Of Ingredients 19

2 pounds medium shrimp, peeled and deveined
2 cups panko
3 large eggs, beaten
2 tablespoons hot sauce
1 teaspoon chopped garlic
2 teaspoons seafood seasoning (recommended: Old Bay)
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 jalapeno, chopped, seeds optional
1/4 cup chopped green onions
Olive oil, to moisten
Canola oil, for frying
8 hamburger buns, toasted
8 slices cooked good quality bacon, cut in half
Bibb lettuce leaves, for garnish
1 stick unsalted butter
1 lemon, juiced and zested
1 teaspoon capers

Steps:

For the burgers: Divide the shrimp in half. Coarsely chop one half and set aside. Place the remaining shrimp into the bowl of a food processor and pulse 5 times.
In a large bowl, mix together the panko, eggs, hot sauce, garlic, seafood seasoning, and black pepper. Mix in the pureed shrimp, parsley, chives, jalapenos, and green onions. Add the coarsely chopped shrimp and stir to combine. To moisten the mix a bit more, add some olive oil. Form the mixture into 8 patties and place on a parchment-lined baking sheet. Chill for 20 minutes in the freezer or 2 hours in the fridge.
In a large frying pan over medium-high heat, add the canola oil to generously cover the bottom of the pan. Once the oil is hot, fry 4 burgers at a time, 4 to 6 minutes per side. Transfer to a paper towel-lined plate and cover with foil. Repeat with the remaining 4 burgers.
For the butter: In a small saucepan over low heat, combine the butter, lemon juice and zest, and capers. Cook until melted, about 2 minutes.
To build the burgers, brush the buns with butter and lay the patties on the bottom of the hamburger bun. Top with bacon pieces and lettuce. Serve immediately.