Lobster Roll Surf and Turf Burger
A surf-and-turf burger with a beef patty topped with chilled lobster salad, celery, and chive mayonnaise.
- Prep
- 15min
- Cook
- 10min
- Total
- 25min
- Serves
- 4
- Calories
- 740per serving, est.
By Time for Burgers, updated
Hot beef and cold lobster are the whole idea, so keep the lobster salad in the fridge until the patties are done and spoon it on at the last second. The dressing stays minimal, just mayonnaise, lemon, celery and chives, so the sweet lobster isn't buried.
Butter-toasted buns come straight from the lobster roll. Brioche hot dog buns give the classic look and hold a long line of lobster; shape the beef into ovals to match. Round burger buns work too, with the lobster piled high in the center.
Lobster Roll Surf and Turf Burger
Prep 15 min, cook 10 min, total 25 min. About 740 calories per serving.
timeforburgers.com/recipes/new-england-lobster-roll-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Make lobster salad: gently mix chopped lobster meat with mayonnaise, lemon juice, diced celery, and chopped chives. Season with salt and pepper. Refrigerate until ready to use.
Season ground beef with salt and pepper, then form into 4 equal patties.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook beef patties for 4-5 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C).
Brush split buns with melted butter and toast in a pan until golden brown.
Assemble burgers: place butter lettuce on bottom buns, add beef patties, top generously with lobster salad, then crown with top buns. Serve with crispy fries and drawn butter on the side.
Tips
- Drain the lobster and pat it dry before dressing it. Extra water thins the mayonnaise and soaks the bun.
- Cut the lobster into chunks about 3/4 inch (2 cm) wide. Smaller pieces break down into paste when you stir in the dressing.
- Brush the buns with melted butter and toast them over medium heat. On high heat the butter burns before the bread browns.
Substitutions
- Cooked shrimp instead of lobster: chop it the same way. It's firmer and much cheaper.
- Warm butter instead of mayonnaise: toss the lobster in melted butter and lemon just before serving for a warm, richer topping.
- Tarragon or dill instead of chives for a more herbal dressing.
- Gluten-free buns: brush and toast them in butter the same way.
Make ahead & storage
Make the lobster salad no more than a day ahead, keep it covered and cold, and don't leave it out more than 2 hours (1 hour above 90°F/32°C). Cooked patties keep 3 to 4 days in the fridge; reheat them to 165°F (74°C) and top with the salad straight from the fridge.
