Grilled Surf and Turf: Sirloin Burgers on Bed of Le

Name: Grilled Surf and Turf: Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground sirloin; 1 large shallot, finely chopped; 2 tablespoons fresh thyme leaves, chopped; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin (eyeball it); 2 teaspoons grill seasoning, such as McCormicks Montreal Steak Seasoning, or coarse salt and coarse black pepper; Extra-virgin olive oil (EVOO), for drizzling; 8 raw jumbo shrimp, peeled and deveined; 1 tablespoon chopped fresh flat-leaf parsley; 1 lemon, zested and then cut into wedges; 2 garlic cloves, finely chopped; 1/2 head iceberg lettuce, cored and quartered; 2 rounded tablespoons prepared horseradish; 1 cup bottled chili sauce; 4 slices of toasted white or wheat bread

Servings: persons

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin (eyeball it)
2 teaspoons grill seasoning, such as McCormicks Montreal Steak Seasoning, or coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
8 raw jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley
1 lemon, zested and then cut into wedges
2 garlic cloves, finely chopped
1/2 head iceberg lettuce, cored and quartered
2 rounded tablespoons prepared horseradish
1 cup bottled chili sauce
4 slices of toasted white or wheat bread

1
Preheat a grill pan or outdoor grill to high.
2
In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning.
3
Divide the meat into 4 portions and form large patties about 1 1/4 inches thick.
4
Coat the beef patties with a drizzle of EVOO.
5
Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
6
Cut the shrimp along the deveining line and butterfly them open a little.
7
Be careful not to cut all the way through the shrimp and to leave the tails intact.
8
Place the shrimp in a shallow dish and coat in EVOO.
9
Sprinkle with the grill seasoning or salt and pepper.
10
Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings.
11
Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
12
While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl.
13
To serve, place the burgers on toast with lettuce buns as tops and dot with sauce, then top with 2 grilled shrimp.
14
Pass the remaining sauce and the lemon wedges at the table.
15
Serve with Bacon-Wrapped Asparagus Bundles (page 57).

311

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds ground sirloin, 1 large shallot, finely chopped, 2 tablespoons fresh thyme leaves, chopped, 1 tablespoon Worcestershire sauce, and more.

Yes, Grilled Surf and Turf: Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Surf and Turf: Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions