SURF N' TURF BURGERS
With prime beef sirloin and jumbo shrimp, this surf and turf burger is the incontestable symbol of a luxurious and grandiose meal!
Provided by JF Burman
Categories Dinner
Time 35m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Preheat your grill for direct grilling over medium heat;
- Mix all of the Aïoli Mayo ingredients together and set aside in the refrigerator;
- With a sharp Chef's Knife, cut the beef sirloin into thin slabs, slice the slabs into thin spaghetti like strips, then turn 90 degrees and cut into 1/8 to 1/4 long pieces; You can also use a meat grinder if you have one;
- Mix the ground sirloin with 2 tbsp of Caribeque A.P. Rub, 1 tbsp of breadcrumbs and 1 egg. Form 4 to 5 equal patties of about 1 inch thick;
- Thread the shrimp onto flat shaped skewers and rub each side with the A.P. rub;
- Place the shrimp and burgers on the hot grate and grill for 4 minutes per side; Place a slice of Swiss cheese on top of each beef patties for the last 30 seconds; You can let the burgers cook a little longer if you prefer them well done;
- Assemble the burgers with toasted buns, a spoonful of Aïoli Mayo, rocket salad, three grilled shrimp and a grilled beef patty; Serve and enjoy.
SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill pan or outdoor grill to high.
- Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
- Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
- While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.
SURF & TURF BURGERS
Take one all-American patty and load it up Alaska-style with cocktail sauce, lump crabmeat and a squeeze of lemon juice.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns, topped with crab, cocktail sauce and a squeeze of lemon juice.
Nutrition Facts :
SURF AND TURF FOR TWO
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Provided by Staci
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
- Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
- Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g
GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER
Categories Garlic Fourth of July Low Carb Steak Lobster Summer Grill/Barbecue Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
- Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.
SURF N' TURF BURGERS
These burgers are to die for! We had them down at the shore at the Green Turtle pub. I've been craving them since and this is the duplication I've come up with after some fooling around in the kitchen. Serve with a side of fries, onion rings or potato salad and of course, a dill pickle. You can make the burgers into 1/2 pounders and make 4 large crab cakes, if you desire. As much as I love ketchup on a burger, please, don't do it to this burger!
Provided by TheDancingCook
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make your favorite recipe for hamburger patties; make eight 1/4 lb patties.
- For the crab cakes: combine beaten egg, mustard and mayo; then mix in well the crab meat, breadcrumbs, parsley, salt, pepper, Old Bay. Shape into eight cakes.
- Place crab cakes on an aluminum foiled cookie sheet; broil on LOW on one side until lightly browned; flip once and broil until lightly browned; keep warm until burgers are done.
- Meanwhile, grill burgers until done to your liking. Melt two pieces of bacon and one slice of cheese on each burger.
- Add burger to bun; add a crab cake to each burger, lettuce and tomato; smoosh down and bite into.
Nutrition Facts : Calories 922.3, Fat 59.8, SaturatedFat 23.7, Cholesterol 217.5, Sodium 1743, Carbohydrate 36.8, Fiber 1.8, Sugar 4.8, Protein 56.6
GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE
This burger and the side that follows are fancy enough to entertain with and much more affordable than steaks and lobster for your crew!
Yield 4 servings
Number Of Ingredients 15
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).
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