Who says cheese and seafood don’t mix? Not us. Mild Monterey Jack is the perfect glue for spicy shrimp and meaty beef.
SERVINGS: 4
INGREDIENTS
- 2 tablespoons unsalted butter divided
- 8 ounces shrimp peeled and deveined
- 3 cloves garlic minced
- Kosher salt to taste
- Ground black pepper to taste
- Pinch cayenne pepper
- 1 pound ground beef
- 4 ounces Monterey Jack cheese grated
- 4 crusty burger buns
INSTRUCTIONS
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp, garlic, salt, pepper, and cayenne and sauté until shrimp are opaque, about 3 to 5 minutes, depending on the size of shrimp. Remove shrimp tails and discard.
- Divide beef into 4 mounds and flatten into ⅓-inch-thick patties (about 5 inches in diameter).
- Heat a cast-iron skillet over medium-high. Season both sides of patties with salt and pepper, then cook for 3 minutes, pressing to flatten. Reduce heat to medium, flip, and top patties with cooked shrimp and Monterey Jack. Cover and cook for 2 minutes. Meanwhile, melt remaining 1 tablespoon butter on a griddle or in a large skillet and toast buns.
- Top griddled buns with shrimp and cheese–covered patties. Serve immediately.
Susan Axelrod
Susan Sherrill Axelrod is a former editor of Culture. Her love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer—French brie. She lives with her partner in midcoast Maine, where she enjoys a well-made cocktail, hiking with their dog, Lucy, and spending as much time as possible on the water.
