Surf and Turf Burger With Grilled Shrimp and Garlic Aioli

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes

Quick Ingredients

Garlic aioli: 1/2 cup mayonnaise, 2 finely grated garlic cloves, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper
Shrimp topping: 12 ounces large peeled and deveined shrimp, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Burgers: 1 1/4 pounds 80/20 ground beef, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon neutral oil
To finish: 4 slices sharp cheddar or provolone cheese, 4 brioche burger buns, 1 tablespoon softened unsalted butter, 4 lettuce leaves, 1 large tomato cut into 4 slices

Do This

1. Stir together the garlic aioli and refrigerate for at least 10 minutes while you prep the burgers.
2. Toss shrimp with olive oil, lemon zest, smoked paprika, garlic powder, salt, and pepper; thread onto metal skewers or place in a grill basket.
3. Gently mix beef with Worcestershire sauce, shape into 4 patties, and season with salt and pepper.
4. Preheat a grill or grill pan to 400°F to 450°F and lightly oil the grates.
5. Grill burgers for 4 to 5 minutes per side, adding cheese during the final 1 to 2 minutes, until the centers reach 160°F.
6. Grill shrimp for 2 minutes per side until they reach 145°F; toast buttered buns for 30 to 60 seconds.
7. Assemble with aioli, lettuce, tomato, cheeseburger patty, grilled shrimp, and more aioli.

Why You’ll Love This Recipe

Restaurant-style at home: You get a juicy burger and smoky grilled shrimp in one impressive but doable meal.
Big flavor, simple ingredients: Garlic aioli, melted cheese, tomato, and lettuce make the land-and-sea combo feel rich without being complicated.
Fast enough for a weekend cookout: The shrimp and burgers cook quickly, and the aioli can be made ahead.
Easy to customize: Use cheddar, provolone, pepper jack, Cajun seasoning, or a brioche or potato bun depending on what you love.

Grocery List

Produce: 2 garlic cloves, 1 lemon, 4 lettuce leaves, 1 large tomato, optional fresh parsley for serving
Meat and Seafood: 1 1/4 pounds 80/20 ground beef, 12 ounces large peeled and deveined shrimp
Dairy: 4 slices sharp cheddar or provolone cheese, 1 tablespoon unsalted butter
Bakery: 4 brioche burger buns
Pantry: Mayonnaise, Dijon mustard, Worcestershire sauce, olive oil, neutral oil, smoked paprika, garlic powder, kosher salt, black pepper

Full Ingredients

For the Garlic Aioli

1/2 cup mayonnaise
2 garlic cloves, finely grated or minced into a paste, about 2 teaspoons
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Grilled Shrimp Topping

12 ounces large shrimp, peeled and deveined, tails removed, patted very dry
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley, optional, for finishing

For the Beef Patties

1 1/4 pounds 80/20 ground beef, cold
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon neutral oil, such as avocado, canola, or vegetable oil, for the grill grates or pan

For Assembly

4 slices sharp cheddar or provolone cheese, about 3/4 ounce each
4 brioche burger buns
1 tablespoon unsalted butter, softened
4 green leaf or butter lettuce leaves, washed and dried
1 large beefsteak tomato, cut into 4 thick slices
Extra kosher salt and black pepper, to season the tomato, optional

Surf and Turf Burger With Grilled Shrimp and Garlic Aioli – Closeup

Step-by-Step Instructions

Step 1: Prepare the garlic aioli

In a small bowl, stir together 1/2 cup mayonnaise, 2 finely grated garlic cloves, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste and adjust with a few extra drops of lemon juice if you want it brighter.

Cover and refrigerate the aioli for at least 10 minutes. This short rest helps the garlic flavor mellow and blend into the mayonnaise, giving you a smoother, more balanced burger sauce.

Step 2: Season the shrimp topping

Pat the shrimp very dry with paper towels. This is important because dry shrimp pick up better char and do not steam as much on the grill.

In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Thread the shrimp onto metal skewers or place them in a grill basket. Keep them chilled while you shape the burgers.

Step 3: Shape the beef patties

Place the cold ground beef in a bowl and drizzle with 2 teaspoons Worcestershire sauce. Using your fingertips, gently mix just until the sauce is distributed. Try not to mash or overwork the beef; a light touch keeps the patties tender.

Divide the beef into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb so the burgers cook evenly instead of puffing up. Season both sides with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step 4: Preheat the grill and prep the buns

Preheat an outdoor grill or grill pan to medium-high heat, about 400°F to 450°F. Let it heat for about 10 minutes so the grates are hot enough to sear the patties and shrimp. Lightly oil the grates or pan with 1 teaspoon neutral oil.

Split the brioche buns and spread the cut sides with 1 tablespoon softened butter total. Set the buns near the grill so they are ready to toast during the final minutes of cooking.

Step 5: Grill the burgers and melt the cheese

Place the patties on the hot grill. Cook, undisturbed, for 4 to 5 minutes on the first side, until a deep brown crust forms and the patties release easily from the grates. Flip and cook for 3 to 4 minutes more.

During the final 1 to 2 minutes of cooking, place 1 slice of cheese on each patty. Close the grill lid or tent the patties loosely with foil so the cheese melts. Cook until the center of each burger reaches 160°F on an instant-read thermometer. Transfer the patties to a clean plate and let them rest for 3 minutes.

Step 6: Grill the shrimp and toast the buns

While the burgers rest, place the seasoned shrimp on the grill. Cook for 2 minutes on the first side, then flip and cook for 2 minutes more, until the shrimp are opaque, lightly charred in spots, and reach 145°F in the thickest part. Remove the shrimp from the skewers if using.

Place the buttered buns cut-side down on the grill for 30 to 60 seconds, just until lightly toasted. Watch closely because brioche browns quickly.

Step 7: Assemble the surf and turf burgers

Spread about 1 tablespoon of garlic aioli on the bottom half of each toasted bun. Add 1 lettuce leaf and 1 tomato slice. If you like, season the tomato with a tiny pinch of salt and black pepper.

Place a melted-cheese beef patty on top of the tomato, then pile about one-quarter of the grilled shrimp over the cheese. Spoon another tablespoon of garlic aioli over the shrimp and close with the top bun. Serve right away while the patties are hot, the cheese is melted, and the shrimp are still tender.

Pro Tips

Keep the beef cold: Cold ground beef is easier to shape and holds its fat better during cooking, which helps the burgers stay juicy.
Use an instant-read thermometer: Ground beef should reach 160°F, and shrimp should reach 145°F. This keeps both proteins cooked safely without guessing.
Do not press the patties: Pressing with a spatula squeezes out flavorful juices and can make the burger dry.
Dry the shrimp well: Moisture on the surface prevents browning, so patting the shrimp dry is one of the easiest ways to improve flavor and texture.
Build with lettuce under the tomato: The lettuce helps create a barrier between the juicy tomato and the bun, keeping the bottom from getting soggy too quickly.

Variations

Cajun Surf and Turf Burger: Replace the smoked paprika with 1 1/2 teaspoons Cajun seasoning in the shrimp mixture, reduce the shrimp salt to 1/4 teaspoon, and use pepper jack cheese.
Steakhouse Style: Use provolone cheese, add 1 teaspoon prepared horseradish to the aioli, and top each burger with a few thin slices of grilled onion.
Lighter Version: Use 90/10 ground beef, swap half of the mayonnaise for plain Greek yogurt, and serve on whole wheat buns.

Storage & Make-Ahead

For best texture, store the components separately instead of storing fully assembled burgers. Cooked beef patties can be refrigerated in an airtight container for up to 3 days. Cooked shrimp can be refrigerated separately for up to 2 days. Garlic aioli can be made up to 4 days ahead and kept covered in the refrigerator. Reheat burger patties in a 300°F oven for 8 to 10 minutes, or until warmed to 165°F. Warm shrimp gently in a skillet over medium-low heat for 1 to 2 minutes; avoid overheating or they can turn rubbery. You can shape the raw patties up to 24 hours ahead and refrigerate them covered, but season the outside with salt just before cooking for the best texture.

Nutrition (per serving)