Amazing 59 surf and turf burgers recipe

Listen, I know what you’re thinking: “Surf and turf burgers? That sounds like something I’d pay twenty-five dollars for at a fancy spot downtown.” And you’d be right! But I’ve spent way too many weekends tinkering in my kitchen to let you spend that kind of money when you can make these incredible surf and turf burgers right here. Seriously, these aren’t your average backyard burger experience.

I’ve perfected the ratio of juicy beef to garlicky shrimp over several disastrous attempts, trust me! The real secret lies in balancing that rich, savory beef with the bright pop of the seafood, all tied together with a zesty sauce. When I finally nailed the texture—tender, not mushy—I knew I had to share this recipe immediately. You’re going to get that restaurant-quality bite every single time.

Essential Ingredients for Your Surf and Turf Burgers

Okay, before we even think about heating up the pan, we need to talk about what goes into these beauties. Because these are surf and turf burgers, we have three main stars here: the beef, the shrimp, and that killer sauce. Don’t skimp on quality here; it makes a huge difference in the final taste, I promise!

I’ve broken down exactly what you need below. Make sure you have everything measured out before you start mixing anything. It keeps things moving smoothly, which is key when you’re working with two different proteins!

Component	Ingredient	Quantity
Burgers	Ground Beef (80/20)	1\u00bd pounds
Burgers	Worcestershire sauce	1 tablespoon
Burgers	Salt & Pepper	\u00bd teaspoon each
Shrimp	Large Shrimp (peeled/deveined)	\u00bd pound
Shrimp	Garlic, Smoked Paprika, Red Pepper Flakes	As listed
Remoulade	Mayonnaise, Dijon, Pickles, Spices	As listed
Assembly	Brioche Buns, Lettuce, Tomatoes	As needed

Beef Patty Components for Flavorful Surf and Turf Burgers

For the beef, listen to me: you absolutely must use an 80/20 blend. That 20% fat is what keeps the burger juicy when you cook it hot and fast. If you go leaner, it’ll dry out before the shrimp even hits the plate. We keep the seasoning simple—just Worcestershire, salt, and pepper. We want the beef flavor to shine, not hide behind a million spices.

Preparing the Garlicky Shrimp Topping

When you buy your shrimp, try to get them large—it makes them easier to handle and they look better piled on top of the patty! Make sure they are fully peeled and deveined; nobody wants to wrestle with shells on a burger. We toss them quickly with garlic, paprika, and just a tiny pinch of red pepper flakes for warmth. They cook so fast, so have your pan ready!

Creating the Creamy Remoulade Sauce

This sauce is what elevates this from a good burger to a fantastic meal. The remoulade ties the whole surf and turf concept together. It needs that creamy base from the mayonnaise, the sharp bite from the Dijon, a little tang from the relish or chopped pickles, and just a kick of hot sauce. Don’t skip the garlic powder or the extra paprika here—it gives the sauce its signature color and depth. Mix this up first and let it chill while you handle the meat!

Equipment Needed for Your Surf and Turf Burgers

You don’t need a million fancy gadgets for this recipe, which is part of why I love it for a weeknight treat! Efficiency is key here since everything cooks so fast. You’ll need two separate skillets, one for the burgers and a slightly smaller one for the shrimp. Trust me, keeping them separate prevents the shrimp from getting overcooked while the patties finish up.

Also, grab a good mixing bowl for the beef and a small bowl for that amazing remoulade sauce. A sturdy spatula for flipping the burgers is a must, and having your cutting board ready for the tomatoes and lettuce makes assembly a breeze. That’s it—two pans and a bowl!

Step-by-Step Instructions for Making Surf and Turf Burgers

Alright, here’s where the magic happens! We are moving fast because the shrimp cook in a flash, and we want these burgers hot off the pan and straight onto the bun. Remember, timing is everything when you are working with two different proteins that cook at different speeds.

Mixing and Forming the Beef Patties

Grab that big bowl for your ground beef. Dump in the Worcestershire, salt, and pepper. Now, this is important: mix it with your hands, but be gentle! I mean it—mix it just until everything comes together. If you work that meat too much, you’ll end up with dense, tough hockey pucks instead of juicy burgers. Once it’s barely combined, divide the mixture into six equal portions.

Form these gently into patties that are just slightly wider than your buns, since they will shrink up a bit when they cook. I like to make a little dimple right in the center of the patty with my thumb. This stops them from puffing up into a dome shape while they cook. Set these aside while you get the first pan heating up.

Cooking the Juicy Beef Patties

Get a large skillet over medium-high heat and add that tablespoon of olive oil. We want it shimmering hot. Once it’s ready, place your patties in the pan—don’t crowd them, or they’ll steam instead of sear! Cook them for about four to five minutes on the first side. You’re looking for a really nice brown crust forming.

Flip them carefully. Cook the second side for another four to five minutes until they hit that sweet spot of 160 degrees Fahrenheit internally. Remember, we need them cooked through because of the ground beef. When they are done, pull them out immediately and put them on a clean plate to rest for about five minutes. Resting is non-negotiable; it lets the juices settle back in!

Sautéing the Flavor-Packed Shrimp

While the burgers are resting, quickly wipe out that pan or grab your second one. Heat the remaining olive oil over medium heat. Toss in your minced garlic—watch it carefully—it should only take about 30 seconds before it smells amazing. Don’t let it burn, or the whole topping tastes bitter!

Toss in your seasoned shrimp, paprika, and red pepper flakes. Sauté them quickly, maybe two minutes per side, just until they turn pink and opaque. Right at the very end, turn off the heat and squeeze that half lemon juice over them. That bright acidity wakes everything up. They are done!

Assembling Your Restaurant-Quality Surf and Turf Burgers

Time to build! Take your buns and toast them lightly—a little butter on the cut side under the broiler works miracles for texture. Start with the bottom bun and slather on a generous layer of that cold, creamy remoulade sauce. Next, pile on some shredded iceberg lettuce—it gives that perfect crunch. Add a slice or two of fresh tomato.

Now, place one of those perfectly rested hamburger patties down. Finally, spoon a nice helping of those garlicky, bright shrimp right on top of the beef. Finish with an extra drizzle of remoulade on the top bun before capping off your spectacular surf and turf burger. Serve these beauties immediately while they are piping hot!

Tips for Success When Making Surf and Turf Burgers

Making these burgers right is all about small details that add up to a huge flavor payoff. I’ve learned a few tricks over the years that keep people asking for the recipe instead of just eating the sandwich silently! Don’t let the two-protein approach scare you; just follow these quick pointers and you’ll be golden.

Achieving the Best Patty Texture

The absolute biggest mistake people make with any good burger is overworking the meat. When you mix in the Worcestershire and seasonings, use your fingertips or a fork, and mix just until you see the color change. Seriously, stop touching it! If you knead it like bread dough, you compress the proteins, and you end up with a tough patty. Handle it lightly, form it loosely, and it will stay tender.

Flavor Adjustments for the Remoulade

The remoulade is where you can really make this recipe your own signature dish. If you like things really spicy, toss in a dash more hot sauce—I sometimes use a smoky chipotle sauce instead of standard hot sauce for an extra layer of flavor. If you feel like it’s missing something, try adding a tiny squeeze of fresh lemon juice right at the end, even after it’s chilled. That bright acidity cuts through the richness of the beef and shrimp perfectly.

Serving Suggestions for Your Surf and Turf Burgers

Now that you’ve created this masterpiece, you need sides that can stand up to the richness of the beef and shrimp without stealing the show. The recipe notes suggested a couple of classics, and honestly, they are classics for a reason!

Crispy french fries are always the obvious, perfect companion. I like mine extra salty and served piping hot so you can dip them in any leftover remoulade sauce you might have hiding on your plate. If you want something lighter to cut through the richness, a simple, tangy coleslaw is fantastic. The crunch and the vinegar cut right through the creamy sauce beautifully.

Don’t overcomplicate the plate! Keep the sides simple—maybe some fresh, crisp pickles on the side if you want even more tang—and focus on enjoying that incredible burger you just made. It’s rich enough all on its own!

Storing and Reheating Leftover Surf and Turf Burgers

Look, these surf and turf burgers are best eaten the minute they come off the heat, but life happens! If you have leftovers, the trick is keeping the components separate. If you store the burger patty and the shrimp already assembled on the bun, you’ll end up with soggy bread and rubbery shrimp—nobody wants that mess tomorrow.

Wrap the cooked beef patties tightly in foil or plastic wrap and keep them in the fridge. Store the garlicky shrimp in a separate small airtight container. The remoulade sauce? That needs its own sealed container too. It keeps wonderfully for about three days in the fridge, but honestly, it tastes best within the first 48 hours.

When you’re ready to eat them later, reheat the patty and shrimp separately. A quick flash in a toaster oven works best for the patty to crisp up the exterior without drying it out. Gently warm the shrimp in a small pan—don’t let them get tough!

Component	Storage Method	Reheating Tip
Beef Patties	Wrapped tightly in foil	Toaster oven or skillet until warmed through
Garlic Shrimp	Airtight container	Quick sauté (2 minutes) or microwave briefly
Remoulade Sauce	Sealed, refrigerated container	Use cold, do not heat
Buns	Room temperature, sealed bag	Toast before serving

Frequently Asked Questions About Surf and Turf Burgers

I always get so many questions after people try this recipe for the first time! It’s usually about substitutions or timing, which makes total sense when you’re juggling two seafood and meat elements in one sandwich. Here are the things I get asked most often about these amazing surf and turf burgers.

Can I Grill These Surf and Turf Burgers?

Yes, absolutely! Grilling adds a fantastic smoky char that complements the beef and the shrimp really well. For the burgers, treat them just like a normal burger—medium-high heat, direct flame. For the shrimp, if you’re worried about them falling through the grates, toss them on a piece of foil, or better yet, thread them onto skewers first. That way, you can flip them easily right alongside the patties!

What Kind of Shrimp Works Best?

I always recommend large or jumbo shrimp—the bigger the better, honestly. They are easier to handle, they hold up better to the quick sauté, and they actually look substantial piled on top of the beef patty. Crucially, make sure they are peeled and deveined! Nobody wants to sit there picking out the digestive tract on a gourmet burger. Quick prep means better flavor development.

How Far Ahead Can I Make the Remoulade Sauce?

This is one of my favorite time-saving tricks! You can mix up that remoulade sauce a day ahead of time, easy. In fact, I think it tastes even better the next day because all those little flavors from the Dijon, pickles, and spices have time to really meld together nicely. Just keep it tightly covered in the fridge. Remember, though, you serve the sauce cold—so if you make it ahead, make sure you pull it out of the fridge about ten minutes before assembly so it’s not rock hard.

Understanding the Estimated Nutritional Data for Surf and Turf Burgers

Now, I always want to be super upfront with you guys: the nutritional breakdown for these glorious surf and turf burgers is just an estimate. I mean, we are dealing with a rich beef blend, buttery shrimp, and a creamy sauce, so they aren’t exactly diet food! But knowing the general numbers helps when you’re planning out your week. This data is based on one full serving, including the bun and all the toppings.

Because we use 80/20 beef and rich mayonnaise in the remoulade, you’ll notice the fat content is higher—but that’s where all the flavor lives, so I’m not apologizing! The protein count is fantastic, though, thanks to the beef and the shrimp working together. Keep in mind that precise figures can change depending on the size of your shrimp or if you decide to use a leaner beef blend.

Nutrient	Estimated Amount Per Serving
Calories	530
Fat	30g
Carbohydrates	25g
Protein	38g

Share Your Experience Making Surf and Turf Burgers

I truly hope you loved making these as much as I love eating them! There is nothing better than hearing from you all when you nail a recipe that took me ages to perfect. Did your family rave about the shrimp topping? Did the remoulade steal the show? You can see more of my kitchen adventures over on Medium!

Please leave me a rating below—five stars if you think these are the best homemade burgers you’ve ever made! And if you have any little tweaks you tried, drop a comment so we can all learn together. Happy cooking! Don’t forget to check out my Pinterest boards for more inspiration.

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