Go Back
+ servings
Surf and Turf Butter Burger
Print Recipe
5 from 2 votes

Surf and Turf Butter Burger Recipe

Surf and Turf Butter Burger Recipe for a fist full of deliciousness!
Prep Time45 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Servings: 3 People
Author: Jeremy Whitelaw


Surf N’ Turf Burger

  • Buns from your favorite bun maker
  • Mayonnaise
  • 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!