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.


2c. imitation crab
2 scallions Lemon jest
4 oz. onion & chive cream cheese
1 t. cayenne pepper
1.25# ground sirloin- 6 patties
2c. dry red wine
Fresh cracked pepper
1 beef bouillon
Thickening paste (2 Heaping T. flour in 1.5c water)
6 Ciabatta rolls
Garlic salt
Lettuce leaf
Sliced tomato



SURF Coarsely chop the imitation crab and scallions in food processor. Place in mixing bowl with the lemon zest, cream cheese, and cayenne pepper. Mix well by hand and refrigerate. TURF Marinate the 6 sirloin patties in the red wine for 2 hrs. Remove from the marinate and place on a platter. Save marinate. Generously sprinkle with the fresh cracked pepper. Grill on high heat for 5 minutes. Turn and continue cooking for another 3 minutes. Place back on platter and set aside. Place marinate in skillet with the beef bouillon and reduce for 10 minutes on high heat. Add the thickening paste and stir till thickened. Add the grilled patties to the wine sauce and simmer for 5 minutes. BREAD Slice the rolls. Butter and sprinkle with garlic salt. Place on grill to toast. Build the burgers in this order- Roll bottom Patty w/wine sauce 2 Heaping T. surf mixture Lettuce leaf Tomato slice Roll top