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!