Surf and Turf Burger
- 2 ounces garlic powder
- 2 ounces black pepper
- 2 ounces salt
- 2 pounds ground 80/20 beef
- Vegetable oil, for greasing
- Twelve 16/20-size tiger shrimp, peeled and deveined
- 4 ounces unsalted butter
- 1 pound baby spinach
- 1 pound jumbo lump crabmeat
- 8 slices provolone
- 4 slices tomato
- 4 kaiser rolls
Preheat a grill or grill pan.
Mix together the garlic powder, black pepper and salt until well blended.
Form the ground beef into 4 burger patties and sprinkle each side with some of the seasoning mixture. Lightly oil the grill and grill the burgers until brown on both sides. Sprinkle the shrimp with the remaining seasoning mixture and grill alongside the burgers until pink on both sides.
Meanwhile, melt the butter in a large saute pan. Saute the spinach until slightly wilted, then remove and set aside. Saute the crabmeat pan in the same pan, stirring until all the lumps are coated with the remaining butter, about 1 minute. Remove the crab and set aside.
When the burgers have reached their desired temperature, place the spinach and then the crabmeat on top of each burger (while still on the grill). Firmly place a provolone slice on top of the crabmeat. Briefly grill the tomato slices on each side, then place on top of the provolone, followed by 3 shrimp and then another slice of the provolone. Remove the burgers from the grill when the provolone cheese has melted, place on the kaiser rolls and enjoy!
Recipe courtesy of Cheri Shores, Citrus Breakfast and Lunch
Recipe courtesy of Brad Sorenson
Recipe courtesy of Scott Conant