Doc Drum’s Greek Inspired Surf-n-Turf Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Beef Patty:
2 T extra virgin olive oil
1 medium onion- finely chopped
1 clove garlic –minced
2.25 lbs ground beef
10 Kalamata Olives, pitted and finely chopped
2 T Worcestershire Sauce
½ c crumbled feta cheese
1 shaker of seasoned meat tenderizer (to be used sparingly on completed patties)
Shrimp Topping (**indicates repeated ingredient):
5 T butter
4 T White Merlot
**1 clove garlic- minced
Pinch red pepper flakes
Juice of one small lemon
½ c heavy cream
**1/4 c crumbled feta cheese
**4 Kalamata Olives pitted and finely chopped
2 c thawed cooked, peeled, deveined shrimp (sm-med) (found in the freezer aisle)
Assembly Ingredients:
6 Bakery Fresh Portuguese Hard Rolls (if not available, use any fresh roll that is hard and chewy on the outside, and soft on the inside)
6 bun sized portions of green leaf lettuce



Directions: Turn gas grill on to medium high heat. Using a grill safe frying pan or cast iron skillet, sauté the chopped onion in extra virgin olive oil, until completely caramelized (approx 7-10 min). Just before removing from the heat, add in the minced garlic and allow to cook for 1-2 min. Remove onion and garlic from heat. Prepare patty mixture in a large bowl by gently combining all the sautéed onions and garlic with the beef, olives, Worcestershire sauce, and cheese. Divide into 6 equal portions and form patties that are slightly bigger in diameter than your buns. Place in cooler or refrigerator until needed. Shrimp Topping: Using the same grill safe pan, whisk to combine butter, wine, garlic, red pepper flakes, lemon juice, and cream. Bring to a gentle simmer and reduce 1/3 of the liquid. You may need to lower the heat on that side of the grill. When reduced, add in feta cheese and shrimp. Warm through and serve on top of burgers. (As the sauce reduces, begin cooking the patties as per the directions below.) Patty: Return grill to medium high heat. Remove patties from cooler or fridge; lightly sprinkle both sides of each patty with the seasoned meat tenderizer immediately before placing on grill surface. Grill each side for approximately 7 min, or until meat is cooked to “medium”. Remove from heat, and turn off grill. Assembly: On the bottom bun, place the lettuce. Place the burger on top of the lettuce. Spoon a generous portion of the shrimp mixture over the burger. Top with the other half of the bun. Enjoy! It might be messy, but it sure is good!