#surfnturf

These Surf 'n Turf Burgers are like soooo good, brah! They combine the best of both worlds - juicy beef patties and succulent shrimp, topped with a tropical twist of pineapple and creamy avocado. The spicy mayo and teriyaki sauce add an extra kick to this epic burger creation. It's a flavor explosion in every bite!

Ingredients: 1 lb ground beef. 1/2 lb cooked and peeled shrimp, chopped. 1/4 cup breadcrumbs. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 egg. Salt and pepper to taste. 4 burger buns. 4 lettuce leaves. 4 slices of tomato. 4 slices of cheese your choice. 4 slices of cooked bacon. 4 tablespoons mayonnaise. 4 tablespoons sriracha sauce. 4 tablespoons teriyaki sauce. 4 pineapple rings. 4 slices of avocado.

Instructions: Put breadcrumbs, diced red onion, minced garlic, chopped parsley, egg, salt, and pepper in a bowl. Add the ground beef and mix it all together. Mix everything together well. Take the mixture and shape it into 4 burger patties. Set your grill or griddle on the stove to medium-high heat to get it ready. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and put a slice of cheese on top of each patty. This will melt the cheese. Grill the burger buns until they are just barely golden while the burgers are cooking. Put mayonnaise and sriracha sauce in a small bowl and mix them together to make spicy mayo. Spread the spicy mayo on the bottom half of each toasted bun before putting the burgers together. On top of the mayo, put a lettuce leaf and a tomato slice. Cover the tomato with the cooked burger patty and melt the cheese on top of it. Place a piece of cooked bacon on top of the patty. Spread teriyaki sauce on the bacon. Next, put a pineapple ring and an avocado slice on top. Put the other half of the toasted bun on top. Enjoy your Ultimate Surf 'n Turf Burgers while they are still hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Norddeutsches Surf & Turf Matjes trifft Sous Vide Beef 🔥 Küstenküche vom Grill | Rezept DADs BBQ

Du liebst Surf & Turf – aber mal anders? Dann ist diese norddeutsche Version genau dein Ding! Heute gibt’s einen Surf & Turf Burger mit Matjes und butterzartem Sous-Vide-Entrecôte, serviert auf knusprig geröstetem Pumpernickel und oben ohne – Smørrebrød-Style. Ich zeige dir Schritt für Schritt:Wie du Entrecôte 3 Stunden bei 47 °C perfekt sous vide garstWie Matjes und Steak zusammen ein echtes Küsten-Soulfood ergebenWarum frische Zwiebeln, Dillgurken und Senf-Dill-Remoulade den Geschmack komplett machenUnd welche Verbesserungen ich nach dem Dreh direkt übernommen habe

Norddeutsche Küche trifft BBQ-Style – ein außergewöhnliches Surf & Turf, das du so noch nicht gegessen hast! Wenn du Matjes, Steak und eine ordentliche Portion Grillleidenschaft liebst, ist dieses Video genau das Richtige für dich. Viel Spaß beim Zuschauen – und guten Appetit!  Wat vun’t Land – wat vun’t Water!

Indulge in the ultimate burger experience with this Surf n' Turf creation featuring succulent shrimp patties, seasoned beef, and a zesty Cajun remoulade sauce. The combination of flavors and textures will take your taste buds on a delicious journey!

Ingredients: 1/2 lb ground beef. 1/2 lb fresh shrimp, peeled and deveined. 1/4 cup diced pimentos. 1/4 cup breadcrumbs. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 tbsp lemon juice. 1 tsp Cajun seasoning. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Salt and black pepper to taste. 4 burger buns. Lettuce, tomato, and red onion for garnish. Vegetable oil for grilling.

Instructions: Pulse the shrimp in a food processor until they are very small pieces. Move the shrimp to a mixing bowl. Chop up some pimentos and mix them with bread crumbs, salt, black pepper, and 1/2 teaspoon of Cajun seasoning. Combine well. Make four patties out of the shrimp mixture that are all the same size. Put ground beef, paprika, cayenne pepper, salt, and black pepper in a different bowl. Add 1/2 teaspoon of Cajun seasoning. Mix things together. Make four patties out of the beef, making sure they are a little bigger than the shrimp patties. Oil the grates and heat your grill or grill pan over medium-high heat. For medium-rare, grill the patties for 34 minutes on each side. You can cook them longer if you like them more done. Each beef patty should have a shrimp patty on top of it during the last two minutes of grilling. Cook until the shrimp is opaque and fully cooked. Mix the mayonnaise, sour cream, lemon juice, and the rest of the Cajun seasoning in a small bowl to make the Cajun remoulade. Spread Cajun remoulade on the bottom half of each bun before putting the burgers together. On each bun, stack a beef and shrimp patty. Then, add lettuce, tomato, and red onion slices on top of each stack. Now you can enjoy your Surf n' Turf Pimento Burger with Cajun Remoulade. Just put the top bun on top of it.

Prep Time: 20 minutes

Cook Time: 15 minutes

Surf n Turf Sommerrollen | Entrecode & Garnelen treffen auf Asien | Rezept DADs BBQ

Die Bigmac Sommerrollen hatten geschmacklich sobegeistert, das daraus noch einige Ideen für leckere Sommerrollen entstanden sind. Eine Idee sind Surf n Turf Sommerrollen, leckeres Entrecote Rindfleisch trifft auf Garnelen. Dazu einen leckeren Dip, der zu Fleisch und Fisch schmeckt und den Sommerrollen einen Extra-Kick gibt. Genau das ist das heute Thema und ich kann euch versprechen, es wird lecker.

Das Rezept zu den Surf n Turf Sommerrollen findest Du hier: