Spice up your surf & turf with Cajun-spiced beef and shrimp, piled high with onions, peppers and more.
Author: Tastemade.com
Recipe type: Appetizer
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/04/22/cajun-style-surf-turf-burger/