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Surf and Turf Burger

I wanted to call this "One by Land, Two by Sea", but I figured no one would ever find the recipe. So we'll keep that as the subtitle. There's a lot going on here. See my onion strings recipe for a topping that adds some crunch. When you put all these flavors together, it'll blow you away.

Jon Valdez

Ingredients

4 servings
  1. 3 stalks celery, finely diced
  2. 1 small yellow onion, finely diced
  3. 1 small red onion, finely diced
  4. 2 tbsp butter
  5. 2 tbsp Old Bay Seasoning
  6. juice from two lemons
  7. 1 tbsp chopped fresh dill
  8. 1 tbsp cajun seasoning
  9. 20 oz shrimp, cooked, deveined, tail off, cut into 1/4" chunks
  10. 10 oz bay scallops, halved
  11. 1/2 cup mayonaisse
  12. 1/4 cup sour cream
  13. 1 lb ground beef
  14. 4 burger buns

Method

60 mins
  1. Edit

    In a cast iron skillet melt 1/2 tbsp butter over medium-high heat. Work your protein in small batches and pat it dry prior to cooking to minimize temperature drop on the pan. Cook all the seafood and set aside.

  2. Edit

    Combine all the other ingredients in a large bowl.

  3. Edit

    Mix everything together and refrigerate while you get everything else together. Salt and pepper to taste. At least 30 minutes

  4. Edit

    Form your patties, season with salt and pepper and cook them in a hot cast iron pan. Cook em however you like them done. I like mine medium. Don't forget to toast your bun.

  5. Edit

    Assemble your monstrosity. If you're burgers juicy and you're bun is flimsy you may want to put a layer of the salad down on the bottom to prevent you're burger from falling apart.

  6. Edit

    You can add some onion straws for a little crunch.

  7. Edit

    And lettuce and tomatoe, because we might still be able to make a cohesive burger.

  8. Edit

    Throw the bun on top and enjoy.

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