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Surf and Turf Burger
Rated 5.0 stars by 1 users
Author:
Blues Hog
Servings
3
It's time to get your seafood on! Unlock the ultimate surf and turf burger with all your Blues Hog favorites... Trust us, you'll want to try this one.
Ingredients
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Egg Wash
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Flour
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Olive Oil
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5 lbs. Ground Beef (We choose Marble Ridge Farms!)
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Blues Hog Bold & Beefy Seasoning
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Beef Tallow
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Blues Hog Rodeo Rub Seasoning
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Blues Hog Sweet & Savory Seasoning
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3 Soft Shell Crabs
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Chopped Green Onions
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Blues Hog High Flyin’ Chicken Seasoning
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2 sticks Unsalted Butter
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Fresh Garlic Cloves
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2 Cups Shredded Red Cabbage
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1 Head Butter Lettuce
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Brioche Burger Buns
Directions
Light grill to 250-300℉.
Combine Beef with Beef Tallow and Blues Hog Bold & Beefy - to taste. Combine and form large burger patties. Sprinkle Rodeo Rub on the outside of each. Place patties on grill.
In a cast iron pan, pour beef tallow, place on heat, and let boil. Finely chop green onion and combine in a tray with 2 sticks of butter and fresh garlic. Place on heat and let melt.
While patties are cooking, remove face and gills from soft shell crabs. Season generously in High Flyin’ Chicken Seasoning. Dip each crab in egg wash, then flour, and place in your cast iron full of tallow, frying each, and flipping when needed.
When crabs reach 130-140℉ or have a crisp outer shell, remove from heat, sprinkle with Cajun Bayou and set aside.
Butter burger buns and place on grill until brown, about 1-2 minutes. When burgers are fully cooked, top with garlic butter compound and remove from heat.
Put your favorite sauce on the bottom of each bun, and build. Butter lettuce on bottom, red cabbage, burger with garlic butter compound, crab, more sauce, and the top bun!