Cajun Surf n’ Turf Burger

I had a “WOW” moment the other day when, all of a sudden, I realized that I had never blogged a burger recipe.  What!?!  That is crazy, right?  When I think of how many thousands of burgers/sliders we have made for events, I am completely floored.  Especially since the hamburger is literally an American standard.  Holy cow, people….I am going to fix this right now.

Introducing burgers to the Zest it Up blog…..just in time for summer!  SO, light up your BBQ and get ready for some sweet hang time with fam and friends….oh, and some legit tastebud happy-dancing to commence.  Here, in true Zest it Up style, is a little play on the traditional burger.  We call it the Cajun Surf n’ Turf and the remoulade sauce slays!

When it comes to timing, you can do this a couple of ways.  You can bust out the remoulade sauce days before, just before making your burgers, or you can test your speed by assembling it as soon as you get the burgers on the grill.  Your call, really.  Who am I to tell you how to play in the kitchen?  Haha, but I think you may guess that I am definitely of the “test your speed” variety most nights of the week.

The Creole remoulade sauce is actually super simple.  It’s just a gather-ingredients-and-dump-them-in-a-bowl type of a sauce.  There is some chopping, but it’s only a tablespoon here and there of capers, pickles, jalapeños and onion…and it is soooo worth it for the flavor it brings to this burger. (HINT: it is incredible with fries, too 😉 ).

Regardless of when you bust out the sauce, the burgers are simple to make (maybe that is why they are an American classic? Or, is it because they are so darn economical to make?).  Literally the hardest part of this entire meal is chopping some onion.  Yep, I can be a sissy when it comes to tears!

Cook your burgers any way that you like, but I am a believer in layering flavors.  The soy sauce, onions, garlic, and black pepper are the obvious flavor enhancements for the patties…but cooking your meat over charcoal or a wood burning flame will seriously up the flavor game when it comes to ANY burger.

I went for the jumbo shrimp for this recipe because I wanted to really taste the shrimp with each bite.  It’s supposed to be surf n’ turf, after all.  Just give them a dusting of Cajun seasoning and throw them on the BBQ with the burgers.  Again, that smoke is going to do a LOT of flavoring.  Just make sure that when you buy your shrimp, you buy the grey uncooked shrimp.  You do not want to buy already cooked shrimp because you will miss out on soooo much flavor and juiciness.  Besides, they are so easy to cook.  Just wait til they turn pink and flip.

I assembled my burger on a chewy ciabatta roll, but go for whatever floats your boat.  A pretzel bun would be killer, too!

Happy grilling, friends!  I promise that there will be more burger recipes to come for all your summer shenanigans!

xoxo

Chanda-Panda

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Cajun Surf n' Turf Burger
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Juicy sirloin topped with succulent shrimp and topped with a killer Creole remoulade sauce that will have your grabbing almost anything to dip on the side!

Course: Dinner, Lunch
Cuisine: American
Servings: 4 people
Ingredients
  • 1 lb ground sirloin
  • 1 chopped onion chopped finely
  • 6 cloves garlic minced
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tsp black pepper
  • 12 jumbo shrimp
  • 1 tbsp cajun seasoning
  • 4 ciabatta rolls or Gluten Free buns
  • butter lettuce
  • 2 tomato sliced
  • ---- ---- Creole Remoulade Sauce
  • 1 cup mayo
  • 2 tbsp lemon juice
  • 1 tbsp capers chopped
  • 1 tbsp jalapeños chopped
  • 1 tbsp ketchup
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 2 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 2 tbsp parsley minced
  • 1 scallion minced
  • 1 tbsp Cornichon pickles minced
Instructions
  1. Gently mix the sirloin with the chopped onion, garlic, soy sauce, olive oil, and black pepper.  Do not over-mix.  Form into four patties and get them out onto the BBQ.

  2. Combine all the ingredients for remoulade sauce in a bowl.  Let it sit and meld flavors while you head out to flip your burgers.

  3. Dust the shrimp with the Cajun seasoning and throw them on the BBQ to cook alongside your burgers.  They are done when they are pink on both sides!

  4. Once the burgers and shrimp are done, layer up the buns with lettuce, tomato and a solid dollop of your Creole remoulade sauce for a yummy BBQ meal with a twist!

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