Surf & Turf Burger

Surf & Turf Burger

Surf & Turf Burger

Surf & Turf burger

Surf & Turf Burger

Course burger
Servings 6


  • pounds Portico Classic Mexican Street Corn Breaded Shrimp
  • 6 slices Block & Barrel Muenster cheese
  • 6 brioche Baker’s Source burger buns, split
  • 6 slices Imperial Fresh red onion
  • 6 slices Imperial Fresh beefsteak tomato
  • 1/3 cup Imperial Fresh cilantro sprigs

Garlic-Poblano Mayo

  • 2 each Imperial Fresh garlic cloves, minced
  • ½ cup Sysco Imperial mayonnaise
  • ½ cup Imperial Fresh poblano pepper, chopped

Chorizo Burger Patty

  • pounds Fire River Farms ground beef
  • ½ pound Casa Solana chorizo, casings removed
  • ½ teaspoon Sysco Classic kosher salt
  • ½ teaspoon Imperial/McCormick ground black pepper


  • Garlic-Poblano Mayo: Purée all ingredientsin a food processor. Makes about ¾ cup.
  • Chorizo Burger Patty: Gently mix all ingredientsin a bowl; divide into 6 equal portions and shapeinto ½-inch-thick patties.
  • To serve, cook Chorizo Burger Patty until internal temperaturereaches 160°F, about 8 minutes, turning once; melt a portionof cheese on burger during last 2 minutes of cooking.
  • Deep-fry a portion of Mexican Street Corn Breaded Shrimpat 350°F until golden brown and opaque throughout,about 4 minutes.
  • Toast bun, cut side down, until golden brown, about 1 minute;spread cut sides of bun with garlic-poblano mayo.
  • Place burger, cheese side up, on bottom half of bun; topwith Mexican Street Corn Breaded Shrimp, onion, tomatoand cilantro sprigs.
Keyword aster recipes, basics cooking recipes, Surf & Turf Burger
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