Surf & Turf Butter Burgers
OTFC Garlic Herb Seasoning
Red Chili Pepper
This recipe comes together well if you prep what you need ahead of time. Starting with the compound butter days before, then grinding the meat and skewering the lobster before starting up the grill. It's the pre-work that makes this recipe so good.
Make the Compound Butter
Allow the butter to come to room temperature. Mix all of the ingredients for the compound butter together. Roll and store in plastic wrap in the fridge until ready to use. Can be made up to 5 days ahead.
Grind the Meat
Grind the tri-tip on a course setting and divide into six 5oz balls. Alternatively, use already ground sirloin.
Make the Burgers
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.
Grill the Lobster
Slice and toast the buns. Oil Lobster tails and season with Over the Fire Cooking’s Garlic Herb seasoning. Cook directly over high heat, turning frequently careful not to over cook them.
Assemble and Serve
Assemble the burgers with butter lettuce, burger patties, lobster and a thick coating of the compound butter. Serve and enjoy!