Surf and turf, basically kind of seafood and steak, is a fantastic combination. Lobster and steak, shrimp and steak, and this case ground beef and shrimp. The flavors of these two proteins come together to make a fantastic burger with tons of flavor.
This recipe utilizes our new Pastamore Passion Fruit Balsamic Vinegar, and this gives a nice sweet touch to counteract the richness of the meat. Another fun touch to this recipe is that the bun is a potato bun. This is a nod towards mashed potatoes that may traditionally be served with surf and turf, and it also allows the bun to add to the flavor profile.
Servings - 4
1 lb - ground beef (80/20 or 85/15 preferred)
2/3 lb - shrimp, deveined and shell removed
1 Tbsp plus 2 tsp - Pastamore Passion Fruit Balsamic Vinegar
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - olive oil
1 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cumin
As needed - salt and black pepper
4 - potato buns
1-2 cups - baby spinach
1. Combine the ground beef, 1/2 tsp salt, black pepper, cumin, and Pastamore Traditional Barrel-Aged Balsamic Vinegar in a large mixing bowl. Mix until all ingredients are evenly distributed.
2. Place the shrimp into a medium-sized mixing bowl. Add 1/2 tsp of salt, black pepper, olive oil, and 2 tsp of Pastamore Passion Fruit Balsamic Vinegar. Gently mix until the shrimp are evenly coated.
3. Turn on the grill to medium-high heat. Once the grill is hot, add the burgers and the shrimp to the grill. Cook the shrimp, turning only once during cooking. The shrimp should cook pretty quick, and they are done cooking when the flesh between the sides is firm. Do not overcook, as they will become stringy and hard.
4. The shrimp should cook approximately in the same amount of time needed on one side of the burger. Remove the shrimp from the grill, and turn the burgers over. Continue cooking the burgers until the desired doneness has been reached. When the burgers are nearly done cooking, lightly toast the buns on the grill.
5. If the shrimp have tails, remove them. Place the cooked shrimp onto a cutting board and chop them. Run the knife each direction 3-4 times to achieve the right size. Place the chopped shrimp into a mixing bowl, and add the remaining 1 tablespoon of Pastamore Passion Fruit Balsamic Vinegar. Mix well. Season to taste with salt and black pepper.
6. Plate the bottom half of the bun, and top with baby spinach. Place the burger on next, and then top with the passion fruit shrimp. Top with remaining half of the bun, and serve.