Cape Cod Surf and Turf Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


tablespoon extra Virgin Oil
1 medium onion, finely chopped
2 mushrooms, finely chopped
2 cloves of garlic, minced fine
1 tablespoon butter
6 medium fresh or thawed frozen shrimp
1 pound ground brisket (Beef)
1 teaspoon fresh ground black pepper
1 teaspoon Sea Salt
1 egg
4 dashes TABASCO Sauce
1 teaspoon Worcestershire Sauce
6 Ritz crackers,
Butter Flavored
½ cup Cape Cod Herb Flavored Potatoe Chips, crush into fine meal 6 seeded sandwich rolls, split
6 tomato slices
6 lettuce leaves



To make the broccoli slaw, blend the broccoli stems, carrot, onion and mayonnaise. Cover and refrigerate until serving. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, heat the olive oil in small fire-proof skillet on the grill rack. Add the onion, mushroom, garlic and butter and saute until soft, about 5 minutes. Remove from the heat and set aside. Chop the shrimp into small pieces and then stir into the sauted mixture for 1 minute. Then set aside. To make the patties, combine the ground brisket, black pepper, Sea Salt, egg, Tabasco, Worcestershire Sauce, Ritz crackers and Potatoe Chips to the mixture. Add the sauted items and blend to the meat mixture. Handle the meat as little as possible to avoid compacting it, mix well. When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done to preference, 4 to 5 minutes on each side for medium. On each roll bottom, place the lettuce, patty and spoon an equal portion of the broccoli slawon the patty and top with a tomato slice. Add the roll top and serve. Makes 6 burgers