Surf and Turf Burger with Horseradish Relish Sauce

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 Lbs. ground sirloin
1/2 Lb. ground chuck
2 TBL. Basil Pesto
1/4 C. parmesan cheese
2 tsp. steak seasoning
1 TBL. worcestershire sauce
10 tiger shrimp
1 tsp. olive oil
1 tsp. lemon pepper seasoning salt
3/4 C. horseradish sauce
1 TBL. chili sauce
1 TBL. sweet relish 6
bakery fresh onion buns
6 slices provolone cheese
1 small head red leaf lettuce
3 ripe tomatoes



Begin by adding the sirloin, ground chuck, basil pesto, parm. cheese, steak seasoning, and worcestershire sauce in a large mixing bowl. With your hands, mix the ingredients well. Divide mixture into six equal portions. Make into patties. Next, marinate the shrimp in a bowl with the olive oil and lemon pepper seasoning. Toss and place on a metal skewer. For the sauce, mix the horseradish sauce, chili sauce and relish. Set aside. To begin the cooking of the burgers, the gas grill needs to be preheated to high. When the grill has reached the high temperature, place the hamburgers on the grate. Hear the sizzle! Place the shrimp skewer on the grate and cook until shrimp turn pink. Remove the shrimp from the grill. The burgers will need to cook a total of 8 minutes, turning every 2 minutes. As the burgers are cooking, cut the shrimp into bite size pieces. After the burgers have cooked 8 minutes,turn off the grill. Leaving the burgers on the grill place equal amounts of the cut shrimp on each burger. Next, top each burger with the provolone cheese. Close the grill lid to allow the cheese to melt. After the cheese has melted,remove the burgers from the grill and place on the fresh onion buns. Top each burger with a leaf of the red lettuce and a slice of tomato. Spread each top bun with the horseradish relish spread. Put the top bun on burger and there you have it. Fabulicious!!