Surf And Turf Burger Recipe

Mix and form patties

Place the ground beef in a large bowl. Add 1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder, and 1 tablespoon Worcestershire sauce. Add 1 tablespoon softened butter. Gently mix with your hands until combined—do not overwork. Divide the mixture into two equal portions and form into slightly wide patties about 3/4-inch thick. Press a shallow dimple in the center of each patty to reduce puffing during cooking.

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the patties. Cook 3-4 minutes per side for medium (adjust time for desired doneness). Do not press down on the patties. During the last 1 minute of cooking, place a slice of sharp cheddar on each patty, cover the pan with a lid to melt the cheese. Remove patties to a plate and tent with foil to rest 3-5 minutes.

Prepare lobster mix

While the patties cook, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the chopped cooked lobster meat and warm for 1-2 minutes, stirring gently—just to heat through without drying. Transfer lobster to a bowl and add 3 tablespoons mayonnaise, 1 teaspoon lemon juice, 1/2 tsp Dijon, 1 tablespoon chopped chives, 1/4 tsp salt and 1/4 tsp black pepper. Mix gently to combine. Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.

Toast buns

Spread 1 tablespoon softened butter across the cut sides of the buns. Heat a clean skillet over medium heat and toast the buns cut-side down until golden and slightly crisp, about 1-2 minutes. Alternatively, toast under a broiler for 1 minute. Remove and set aside.

Build the burger

Spread 1 tablespoon mayonnaise on the bottom bun. Place a handful (~1/2 cup) of arugula on the bottom bun, then add the cheddar-topped beef patty. Spoon the lobster mixture generously over the patty (about half of the lobster mixture per burger if making two). Add tomato slices and a few rings of red onion. Spread remaining mayonnaise on the top bun and place on the burger. Serve with lemon wedges on the side to squeeze over the lobster if desired.

Serve the Surf and Turf Burger immediately while warm. Optionally season with additional kosher salt and freshly ground black pepper to taste. Leftover lobster mixture keeps tightly covered in the refrigerator for up to 2 days; reheat very gently to avoid overcooking the lobster.