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Surf and Turf Burger

burger topped with cheese and shrimp

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.

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.

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