Have you ever wished that you could hold an entire steak and lobster dinner in your hands? That there was a vehicle to convey this glorious combination of flavors to your mouth? Well, weary internet traveler, you’ve found the recipe you’ve been looking for. Buckle up and grab your favorite bib, this buttery delight is coming in hot and I call it: Surf and Turf Butter Burger.
Recipe Contributed by The Kitchen Whitelaw
Not just any burger, A Surf and Turf Butter Burger
At its core, this is a burger recipe. However, it’s so much more than that, it’s a Surf and Turf burger! So were going to make the best quality burger we can: a Steak burger!
This can be accomplished one of two ways. Go to the meat counter at your local grocer and ask for ground steak. Pro tip, your butcher will run any cut of meat through the grinder for you, all you gotta do is ask. Way number two, the way we’re using today, is to grind your own meat. Home grinders are simple and efficient. They also open the door to a lot of fun experiments. For example, today I chose a 2 LB Tri Tip for our burgers. The tri tip is a cut from the bottom sirloin known for its excellent flavor, moderate marbling and tenderness. Run that cut of meat thru the grinder only once. We’re not making meat paste here, we’re making steak burgers baby!
Want more Surf and Turf? Check out my Grilled Surf and Turf Recipe here!
King of the Sea
Lobster. Need I say more? Okay, I will. We’re using lobster here, lobster tails to be exact. I used them because they’re readily available and pair incredibly with butter… but we’ll get to that. A lot of folks get intimidated by seafood on the grill, but don’t be. You got this. Hot and fast with your trusty instant read thermometer by your side, wait until they’re 130 degrees internal temp and you are golden!
If you’re not in a lobster mood other shellfish like shrimp, crab or scallops can easily be substituted. Just make sure you’re using some quality seasoning because it makes all the difference. I used Over the Fire Cooking’s Garlic Herb Seasoning. You can check out that seasoning, and others like it, here!
How about this Wood Plank Surf and Turf Recipe? Eat more steak and seafood because it’s delicious and you deserve it!
More Butter, More Better
If you’ve had a traditional Wisconsin style butter burger, then you know the utter delight that I write this with. I can still vividly remember the compound butter melting into the lobster tail and infusing into the still warm burger, it’s nothing short of magical.
But let’s rewind to what a butter burger is. It’s one of those simple things that yields excellent results. Basically, you put a bunch of butter on the top bun of your burger. The burger warms the butter, and it melts into the burger as you eat it. Freaking Incredible.
With our Surf and Turf burger, plain butter won’t do because it’s too epic for that. It needs a supped-up compound butter. One that highlights the beef and seafood components. A little spice from the sriracha and red chili, herby goodness from the chives, and just the right spices to set it off. Sriracha Chive Compound Butter. Don’t go trying to skimp on this part of the recipe because the only person you’d be cheating is yourself. A wise man once said, “Butter is Life”. It was me, right now. I promise you’ll fall in love with this butter!
Surf and Turf Butter Burger Recipe
Surf and Turf Butter Burger Recipe for a fist full of deliciousness!
Surf N’ Turf Burger
- Buns from your favorite bun maker
- 2 Lb Tri Tip or Ground Sirloin
- 3 Lobster Tails
- OTF Garlic Herb Seasoning
- Cheddar Cheese Slices
- Butter Lettuce
Sriracha Chive Compound Butter
- 8 Tbsp Unsalted Butter
- 3 Tbsp Chives
- 1 Tbsp Sriracha
- 1 Tbsp Red Chili Pepper
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
Bring sticks of unsalted butter to room temperature, this will make them easier to work.
Thoroughly combine all ingredients with the room temperature butter. Mix it like it’s 5 min to midnight on May 4th and you’re entering a Cinco de Mayo Guac competition in the morning. Cover compound butter and store in the fridge, will stay good for 5 days.
Preheat your grill to high heat and preheat a griddle or cast iron pan.
Grind your tri tip on a course setting and divide into six 5oz balls. Skip this if you are using store bought ground sirloin for your steak burger.
Remove Lobster tails from shell and skewer for easy grilling.
Slice burger buns and spread mayo on the inside. Toast buns on the preheated griddle. The mayo acts as an excellent browning agent. Set buns aside.
Place the six burger balls on the griddle, spaced out. Season with Over the Fire Cooking’s Garlic Herb seasoning. With a flat spatula or burger press smash the burgers into the griddle as flat as you can get them. Cook 2-3 min per side, flipping only once. Top each burger with a slice of cheddar cheese.
Oil Lobster tails and season with Over the Fire Cooking’s Garlic Herb seasoning. Cook directly over high heat, turning frequently. Lobster is done cooking at 130 degrees internal.
Now let’s arrange the burger! Butter lettuce on bottom, so your bun doesn’t get soggy. Double stack of smash burgers and cheese. A whole lobster tail, because ‘treat yo self’. Spread a copious amount of the Sriracha Chive Compound Butter on the inside of the top bun. As the burger warms the butter it’ll melt into the lobster tail and burger. Enjoy!
Jeremy is a small business owner by day; a private chef to a wife and two kiddos by night and creator behind The Kitchen Whitelaw. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love. Exploring new recipes, creating new dishes, and teaching new techniques.