Who says cheese and seafood don’t mix? Not us. Mild Monterey Jack is the perfect glue for spicy shrimp and meaty beef.
- 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
- 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.