Surf N’ Turf Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 1/4 lbs. 80/20 ground beef
2 medium finely chopped yellow onions
2 TLBS white cooking wine
2 TLBS worcesterwhire sauce
1 1/4 teas. salt
1 1/4 teas. black pepper
2 cloves chopped garlic
2- 6 oz. lobster tails (fresh or frozen)
6 TLBS of mayonaisse
3 finely chopped scallions (green top only)
1 teas. ground mustard
10 dashes hot sauce (I use crystle)
6 slices sharp cheddar cheese
3 cups finely chopped red leaf lettuce
2 medium chopped tomatoes
1 TLBS balsamic vinegar
1 teas. olive oil
1/2 stick salted butter (room temperature)
6 onion hamburger buns ( on bread isle)


Combine hamburger meat, onions, cooking wine, worcestershire sauce, 1 teas. salt, and 1 teas. black pepper. Mix well and divide into six equal patties. Set Aside.Heat grill to high heat for about ten minutes and then reduce to medium high. Place lobster tails on grill (in shells) and grill approx 10-12 minutes.
Remove from heat and let cool.
For sauce combine in medium size bowl 1/4 teas. salt, 1/4 teas black pepper, 6 TLBS mayonnaise, garlic, scallions, mustard, and hot sauce. and mix well.
Then remove lobster from shell and chop finely, add to sauce, and mix well. Set aside for assembly.
Then toss together lettuce, tomatoe, balsamic vinegar, and olive oil in bowl and set aside.
On preheated grill over medium heat grill hamburger patties approx 6-8 mins on each side.
While patties are grilling butter buns and place buttered side down on grill. and grill approx 2 mins then remove and set aside.
For assembly: lay bottom buns on serving plate, then add one patty on each bun, one slice of cheese on each patty, lettuce mixture (1/4 – 1/2 cup)on each, depending on how much greens you like on your burger, 2 heaping TLBS. lobster sauce, top with bun.