By Dennis Prescott
Updated June 14, 2016
Credit: © Dennis Prescott

Surf and turf is summertime in a single meal. But as much as we’d like to eat lobster every day, you need to change it up once in a while. This riff on land and sea swaps out lobster for shrimp—a perfect stack for your next weekend BBQ.

Shrimp & Turf Burgers

Makes 4 burgers


For Burgers

  • 3/4 pound ground chuck
  • 3/4 pound ground sirloin
  • 1 tablespoon butter
  • Salt and freshly cracked black pepper
  • 1 pound shrimp, cleaned and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cayenne

For Mayo

  • 1/4 cup prepared mayonnaise
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice
  • Pinch of salt

For Assembly

  • 8 slices of Gouda cheese
  • 1 large tomato, sliced
  • 4 burger-sized lettuce leaves
  • 4 brioche burger buns, split and toasted


Combine the mayo, 1 teaspoon of chili powder, and the lemon juice in a small dish and stir together until smooth. Chill in the fridge while you prepare the burgers.

Gently mix the ground chuck and sirloin together and divide into 4 burger patties, slightly larger than the width of the burger buns. Generously season both sides of the burgers with salt and pepper.

Toss the shrimp in the olive oil, lemon zest smoked paprika, chili powder, and season with salt and pepper. Set aside.

Heat a large pan over medium-heat and melt the butter. Fry the burgers for 5 minutes, flip, and top each patty with 2 slices of cheese. Fry another 5 minutes, or until cooked through. Transfer the burgers to a plate. Add the shrimp to the hot pan and fry until they have turned pink and cooked through fully, about 2 minutes per side.

Build each burger with 1 tablespoon of mayo, 1 cheesy burger patty, several shrimp, and a slice of tomato and lettuce.