Surf ’n’ Turf Burger

Surf ’n’ Turf Burger

David Venable

Prep Time: 30 minutes

Serves: 4

Ingredients

  • Seafood seasoning, to taste
  • 4 burger patties
  • 4 4-oz to 5-oz servings lobster tail meat, thinly sliced
  • 1/3 cup mayonnaise
  • 2 tsp fresh lemon juice
  • 1 Tbsp chives, finely sliced
  • 1 Tbsp fresh dill, chopped
  • Kosher salt, to taste
  • 5 Tbsp butter at room temperature, divided
  • 4 brioche burger buns
  • Lettuce & tomato (optional)

Preparation

If using frozen beef patties, place in the refrigerator one day prior to cooking.

Place thawed beef patties on a sheet pan and generously dust both sides with seafood seasoning. Cover and refrigerate until ready to cook.

In a medium mixing bowl, add lobster meat, mayonnaise, lemon juice, chives, dill, and salt to taste. Mix until just combined. Refrigerate until ready to make burgers.

Preheat a large cast-iron skillet on a stovetop over medium heat. Spread 1/2 Tbsp of butter on the top and bottom of each bun. Place the buns butter-side down on the preheated skillet for about 1 minute.

Remove them to a plate and set aside. Brush out any breadcrumbs from the pan with a towel and return the skillet to the stove over medium-high heat.

When the pan is almost smoking, add a Tbsp of butter to the pan and swirl until the pan is well coated. Working in batches, place the patties in the pan, being sure to leave a little space in-between each burger. Cook the burgers for 3 to 4 minutes on each side, or until desired internal temperature is reached.

Place a burger patty on the bottom bun and add lettuce and tomato, if you’d like. Once all burgers are on buns with your lettuce and tomato, divide the lobster salad amongst the 4 burgers, place top bun on, and enjoy!

Cook's Notes

Use your favorite frozen burger patty to make this any time.

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