Surf 'n' Turf Burger

Yield serves 4
RECIPE Ingredients


  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 clove garlic, minced
  • 1 teaspoon capers, chopped
  • 1 teaspoon chopped parsley
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika


  • 4 Wagyu Burgers
  • Coarse salt & freshly ground black pepper
  • 4 thick slices aged white cheddar
  • 2 tablespoons unsalted butter
  • 16 fresh raw shrimp, shelled and deveined
  • ½ teaspoon Old Bay
  • 1 teaspoon finely chopped chives
  • 4 brioche burger buns
  • Bibb lettuce
Recipe notes
This burger recipe is extra tasty with Old Bay spiced shrimp, aged cheddar, and Louisiana-style remoulade. Choose large fresh shrimp and season generously.
RECIPE Preparation
  1. Make the remoulade: in a small bowl, stir together mayonnaise, both mustards, lemon juice, hot sauce, garlic, capers, parsley, Worcestershire sauce, and smoked paprika. Cover and store in the refrigerator until ready to use.
  2. Season both sides of each patty with salt and pepper. Cook your patties to desired doneness (we recommend medium-rare), using a hot oiled grill or pre-heated, lightly-greased cast iron pan. Just before patties are done to your liking, place a slice of cheese on each one and cover for about 30 seconds or until cheese is melted. Rest the patties on a cutting board for at least 5 minutes.
  3. While the patties are resting cook the shrimp. In a medium pan over medium-high heat, add the butter. When bubbly, add shrimp, Old Bay, and chives. Toss to coat. Cook until shrimp are just opaque, about 3-5 minutes.
  4. Toast the buns, if desired. Dress both sides of each bun with remoulade. Place a piece of lettuce on each bottom bun and add the patties. Place 4 shrimp on each patty then add top bun. Serve immediately.