Surf N Turf Burger with Rosemary/Garlic Butter Mushrooms and Vidalia Onions

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Rosemary/Garlic Butter:
1 stick unsalted butter, at room temperature
1 tsp. Minced garlic
1 tbsp. Fresh rosemary, finely chopped
½ tsp. Kosher salt
Vidalia Onion Mayonnaise:
3/4 cup mayonnaise
1 tbsp. Vidalia onion grated
Rosemary/Garlic Butter Mushrooms and Vidalia Onions:
3 Portobella Mushroom caps
2 Large Vidalia Onions, sliced in ½ rounds (enough for 6 patties) Colavita Extra Virgin Olive Oil
kosher salt , to taste
freshly ground pepper, to taste
Patties (Turf):
1 ½ lb. Ground chuck
½ lb. Ground pork sausage with sage
2 tbsp. Worcestershire sauce
1 tbsp. Fresh rosemary, finely chopped
1 tsp. Minced garlic
½ cup applesauce
2 tsp. Kosher salt
½ tsp. Freshly ground pepper
Grilled Shrimp (Surf):
12 jumbo shrimp (2 per burger), butterflied
kosher salt, to taste
freshly ground pepper, to taste
Vegetable Oil for brushing grill rack and grill pan
fresh baby spinach leaves
kaiser rolls (6), split and toasted



To make the Rosemary/Garlic Butter, combine ingredients in a bowl and mix well to combine. Set aside. Prepare mayonnaise by combining mayo and grated onion. Mix well and store in refrigerator. Preheat gas grill to medium-high heat. Prepare mushrooms and onions for grilling by rubbing with Colavita Extra Virgin Olive Oil. Do not salt and pepper vegetables at this time. To make the patties, combine the beef and sausage with the remaining ingredients, mixing just enough to incorporate. Divide the mixture into 6 equal portions and form into patties, being careful not to compact the meat. Cover and set aside. When preheated, brush grill pan and grill rack with vegetable oil to prevent sticking. Place patties on grill rack; place mushroom caps and onion slices on grill pan. The burgers should cook 5 minutes on each side, turning only once. The vegetables should be cooked until tender, about 5-9 minutes. To prepare the Rosemary/Garlic Butter mushrooms and vidalia onions, take the vegetables from the grill and salt and pepper to taste. Next spread the mushroom caps and onion slices generously with the prepared butter. When butter has melted, slice the mushroom caps on the bias, to create ½ slices. In the last few minutes of cooking, place the shrimp on the grill pan with the butterflied seam open down. While shrimp are cooking, drop a couple of heaping spoonfuls of prepared butter on them and sprinkle with salt and pepper to taste. Shrimp are done when they are no longer grey and translucent (this only takes a couple of minutes). To assemble the burgers, spread a spoonful of the mayonnaise mixture on each side (top and bottom) of the kaiser rolls. On the bottom half of each bun, place a bed of baby spinach leaves, a sliced Vidalia onion round, and couple of the mushroom slices. Next, put the burger and 2 of the jumbo shrimp. Add the kaiser tops and serve. Makes 6 burgers.