The Anchor Burger Recipe

Form and season patties

Divide the ground chuck into four equal portions (about 4 oz each). Gently form each into a patty about 3/4-inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly. Season both sides liberally with kosher salt and freshly ground black pepper.

Preheat grill or skillet

Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. If using a skillet, add 1 tablespoon unsalted butter and let it melt and foam.

Cook patties

Place patties on the hot grill or skillet. Cook 3-4 minutes without moving until a browned crust forms. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness). In the last 60 seconds of cooking, place a pepper jack slice on each patty and close the grill lid or cover the skillet to melt the cheese.

Toast buns

While patties rest (2-3 minutes), split buns and toast them, cut-side down, on the grill or in the skillet until golden and slightly crisp, about 1 minute. If desired, brush cut sides with a light smear of butter before toasting.

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with Datil pepper hot sauce and Buffalo sauce until evenly coated. Let marinate while you prepare the dry mix, 5-10 minutes (no more than 20 minutes). Reserve about 1 tablespoon of the marinade for finishing sauce if desired.

Prepare coating

In a shallow bowl whisk together all-purpose flour, cornstarch, garlic powder, smoked paprika, sea salt, and black pepper until evenly combined.

Coat shrimp

One at a time, shake off excess marinade from each shrimp and dredge in the flour mixture, pressing lightly so a thin, even coating adheres. Set coated shrimp on a plate.

Fry shrimp

In a heavy skillet, add vegetable oil to reach about 1/4-1/2 inch depth and heat over medium-high until shimmering and 350°F (175°C) if using a thermometer. Add shrimp in a single layer (work in batches if needed) and fry 1 to 1 1/2 minutes per side until golden and crisp and just cooked through. Transfer to a wire rack or paper towel-lined plate to drain.

Toss in sauce

While shrimp are still hot, place them in a bowl and toss with the reserved tablespoon of marinade plus an additional 1 tablespoon each of Datil sauce and Buffalo sauce (adjust to heat preference) so they are evenly glazed but not soggy.

Finish

Squeeze a little lemon over the shrimp, taste and adjust salt or heat as desired.

Prepare mayo

If using spicy mayo, mix the 1/2 cup mayonnaise with 1 tablespoon hot sauce to taste in a small bowl.

Build The Anchor Burger

Spread about 1 tablespoon of mayo (or spicy mayo) on the bottom half of each toasted bun. Place an iceberg lettuce leaf on the mayo, then a tomato slice and two pickle slices. Put a pepper jack–topped burger patty on the vegetables. Top each patty with 3 crispy Datil-Buffalo shrimp. Add any additional hot sauce drizzle if desired. Crown with the top bun.

Serve

Serve immediately with lemon wedges on the side and extra napkins. Estimated serving accompaniments: fries or slaw. Each burger is best enjoyed hot so the shrimp remain crisp and the cheese melty.