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Surf and Turf Burger (with Mayo & Walnut Shrimp)

Bringing a little surf to a really simple burger will definitely bring it up a notch. I’m adding Fried Mayonnaise Shrimp and crumbled walnuts, as an ode to my favorite seafood entrée from a Chinese banquet. Then I cool this burger with cool cucumber slices instead of the usual lettuce.


3/4 lb medium shrimp (shelled, deveined, and halved horizontally) 3 tablespoons of canola oil
3 cloves of garlic (minced)
2 tablespoons cornstarch
2 tsp low sodium soy sauce
1/4 cup Sutter Home’s Pinot Grigio
½ cup mayonnaise
1 3/4 ground beef (15% fat)
6 sesame sprinkled hamburger buns (split horizontally)
2 tsp coarse salt
1/2 tsp freshly ground pepper
2 cucumbers (julienned)
½ cup toasted, chopped walnuts
3 tablespoon salted butter


Marinate the Shrimp: Combine the shrimp with garlic, soy sauce, Pinot Grigio, and cornstarch. Marinate for at least one hour, chilled. Combine ground beef with salt and pepper in a large bowl. Divide into six ¾ inch thick patties. Chill until ready to grill. Prepare cucumbers and chill. Chop walnuts into small chunks and toast in a non stick sauté pan for 3-4 minutes over medium heat and set aside. Start up the barbeque grill onto medium high heat. Grease grill rack with oil soaked rag. Grill burgers over medium high heat until preferred doneness. (5-minutes per side for medium rare). While grilling burgers on its first side, heat up a wok or a nonstick sauté pan with canola oil on high heat. Stir fry the shrimp under high heat for 5-8 minutes or until just pink. Set shrimp aside in a large mixing bowl (non metal). Combine the shrimp with the mayonnaise and walnuts. Don’t forget to flip burgers. Let burgers rest for 3 minutes. Grill the hamburger buns until lightly toasted for about 1 minute. Spread buns (bottoms and tops) lightly with butter. Build the burger with cucumbers, burger patty, mayonnaise shrimp and walnuts, and another layer of julienned cucumbers. Cover with bun tops. Makes 6 servings.