Surf and Turf Burgers with spicy carmelized mayo

Surf and Turf Burgers with spicy carmelized mayo

Photo by Rebecca C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 1

    large onion, finely chopped

  • 1

    small shallot, minced

  • 1

    teaspoon purchased red curry paste

  • ½

    cup mayonnaise or salad dressing or light mayonnaise dressing

  • 1-½

    pounds lean ground beef

  • 4

    ounces peeled and cooked baby shrimp, chopped

  • 2

    tablespoons snipped fresh dill

  • ½

    teaspoon sea salt

  • ¼

    teaspoon pepper

  • 4

    large onion or sesame Kaiser rolls, split

  • Lettuce (optional)

  • Sliced tomatoes (optional)

  • Sweet pickle slices (optional)

Directions

1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve. 2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick. 3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling. 4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers. Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use. Test Kitchen Tip: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.


Nutrition

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