Cajun-Style Surf & Turf Burger
Rating
Spice up your surf & turf with Cajun-spiced beef and shrimp, piled high with onions, peppers and more.
Ingredients
- Garlic & mustard aioli
- 1 cup mayonnaise
- 2 tablespoons Colman’s yellow mustard
- 1 lemon, zested & juiced
- 2 cloves garlic, grated
- Kosher salt & freshly ground black pepper
- Shrimp
- 8 (13/15 count) shrimp, peeled and deveined
- Extra-virgin olive oil
- 1 teaspoon Cajun seasoning
- 1 lemon, zested
- Freshly ground black pepper
- Burgers, Peppers and Onions
- 1½ pounds ground beef (80/20)
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- ½ yellow onion, thinly sliced
- ¼ red bell pepper, sliced
- ¼ green bell pepper, sliced
- ¼ yellow bell pepper, sliced
- ½ teaspoon celery salt, plus more to taste
- ¼ teaspoon ground black pepper
- 2 splashes Worcestershire sauce
- 4 brioche buns, toasted
- 4 slices colby jack cheese, halved
- 4 slices pepper jack cheese, halved
- 4 butter lettuce leaves
Instructions
- Garlic & mustard aioli
- Combine aioli ingredients in a small mixing bowl.
- Cover with plastic wrap and place in the refrigerator.
- Shrimp
- Place the shrimp in a medium mixing bowl. Drizzle with olive oil.
- Mix in the Cajun seasoning, lemon zest and black pepper.
- Cover with plastic wrap and set aside.
- Burgers, Peppers and Onions
- In a medium mixing bowl, gently mix the beef, Cajun seasoning, salt and pepper. Form four, 6-ounce patties and put on a plate.
- Cover with plastic wrap and set aside.
- In a large, stainless steel or cast-iron skillet over medium-high heat, melt the butter. Add the remaining ingredients. Cook for 8 to 10 minutes, stirring frequently, until softened and lightly charred. Remove from the pan into a bowl. Cover to keep warm.
- In the same pan, melt 2 tablespoons of butter. Add the burger patties, cooking for 5 minutes until browned.
- Flip the burgers to cook on the opposite side for 3 minutes.
- Top each burger with 4 halves of cheese (2 each of pepper jack and colby) in a cross-hatch pattern. Cook for another 2 to 3 minutes until melted, or until desired doneness. Turn off the heat.
- Remove from the pan and set aside. Lightly cover with foil to rest and keep warm.
- Clean the cast-iron pan. Drizzle olive oil to coat the pan, and heat over medium-high heat.
- Add the shrimp. Cook for 3 to 4 minutes on each side until pink and no longer translucent.
- Spread 2 tablespoons of the aioli on the bottom half of each toasted bun. Top with a lettuce leaf, followed by the cheeseburger. Place 2 shrimp on top and then a spoonful of the onion & pepper mixture. Spread 2 tablespoons of aioli on the top half and press onto the burger.