Simmzy's Hb Surf Bear Recipe

In a small bowl combine 1/2 cup mayonnaise, finely chopped 1 tsp chipotle in adobo, 1 tbsp lime juice, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust lime, chipotle or honey to preference. Chill in refrigerator while preparing other components (at least 15 minutes) to let flavors meld.

Pat 10 large shrimp dry with paper towels. In a medium bowl toss shrimp with 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated. Let sit 5 minutes to marinate.

Heat a grill pan or skillet over medium-high heat until hot. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque with light char marks. Remove from heat, toss with 1 tbsp chopped fresh cilantro and a squeeze of lemon juice from the lemon wedges. Keep warm. Reserve any pan juices to drizzle if desired.

Form Patties

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose 3/4-inch-thick patty slightly wider than the bun. Do not overwork the meat. Season both sides of each patty with 1/2 tsp salt and 1/4 tsp black pepper.

Preheat a cast-iron skillet or griddle over medium-high heat and add 1 tbsp canola oil, spreading to coat.

Place patties on the hot skillet and cook 3-4 minutes on the first side without pressing. Flip and cook 2-3 minutes for medium (adjust to desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

While patties rest for 2 minutes off heat, spread a thin layer of softened butter on the cut sides of 2 brioche buns and toast buttered sides in a dry skillet or on the griddle until golden, about 1-2 minutes.

Warm the grilled shrimp briefly in the pan for 30 seconds if needed, then divide the shrimp evenly between the two burgers (about 5 shrimp per burger).

Assemble each burger: spread about 1.5 tbsp of the chipotle-lime mayo on the bottom bun, add a leaf of lettuce, add the cheddar-topped beef patty, top with the warm grilled shrimp, scatter 1 tbsp pickled jalapeños, add 2 slices tomato and a few thin slices of red onion. Spread remaining sauce on the top bun and close the burger.

Serve immediately with lemon wedges on the side for squeezing over the shrimp.