Surf & Turf Burger Recipe

July is the season of land and sea, where we spend our days lakeside, shore side or poolside, then head home for some hammock time or porch sitting.

In honor of our activities on both land and sea, we were inspired to create a burger that so aptly represents the season. Our Surf & Turf Burger--which combines the juicy, robust flavor of Steakhouse Elite Kobe-Crafted burgers with a homemade seafood salad--will be the hit of your next beach party or backyard BBQ. When the gourmet, beefy flavor of our Kobe-crafted burgers (the "turf") is combined with Old Bay spiced lump crab meat and shrimp, corn, mayo, celery, chives, and lemon juice alongside green leaf lettuce and juicy tomatoes (the "surf"), the delicious tastes of summer, both land and sea, spill out of every bite.

Surf & Turf Steakhouse Elite Burgers

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Ingredients:
 
Seafood Salad:
8 ounces cooked lump crab meat
8 ounces cooked shrimp, shelled and de-veined, cut into 2-3 pieces
½ cup fresh corn kernels, cooked
½ cup celery, finely chopped
4 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon Old Bay seasoning
1 1/2 tablespoons chives
Dash of sea salt
 
Burgers:
2 tablespoons vegetable oil
4 Steakhouse Elite Kobe Beef Burgers
Kosher salt, to taste
Freshly ground black pepper, to taste
½ teaspoon Old Bay seasoning
2 tablespoons butter
4 Potato Buns, for serving
4-8 Green leaf lettuce leaves, for serving
1 large Heirloom or Beefsteak tomatoes, sliced, for serving
Potato chips, for serving
 
Instructions:
 
Make the Seafood Salad:
In a large mixing bowl, add crab meat, shrimp, corn, celery, mayo, lemon juice, Old Bay seasoning, chives and sea salt. Cover and set aside in the refrigerator while cooking the burgers.
 
Make the Burgers:
Preheat a grill or large grill pan to medium-high. Season the Kobe beef burgers with salt and pepper and Old Bay seasoning, making an indentation in the center of each.
 
Brush or spray the burgers with oil and grill for about 3 minutes, turn over and grill for another 4-5 minutes until burger is cooked through medium (adjust time for desired temperature). Remove from grill and tent with foil to keep warm.
 
Brush the split potato buns with butter and grill for 1-2 minutes until lightly toasted and golden brown. Add a slice of lettuce and tomato to the bottom buns and top each with a burger and scoop of Seafood Salad. Garnish with additional chives, sea salt and pepper if desired.
 
Serves 4.

Fill your backyard BBQ with the tastes of land and sea with our Steakhouse Elite Surf & Turf Burger, perfectly matched with a side of crunchy potato chips and a crisp, light Sauvignon Blanc or Pinot Grigio.