Name: Cajun-Style Surf & Turf Burger
Yield: 4
Ingredients: 1 cup mayonnaise; 2 tablespoons Colman’s yellow mustard; 1 lemon, zested & juiced; 2 cloves garlic, grated; Kosher salt & freshly ground black pepper; 8 (13/15 count) shrimp, peeled and deveined; Extra-virgin olive oil; 1 teaspoon Cajun seasoning; 1 lemon, zested; Freshly ground black pepper; 1 1/2 pounds ground beef (80/20); 1 teaspoon Cajun seasoning; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons unsalted butter; 1/2 yellow onion, thinly sliced; 1/4 red bell pepper, sliced; 1/4 green bell pepper, sliced; 1/4 yellow bell pepper, sliced; 1/2 teaspoon celery salt, plus more to taste; 1/4 teaspoon ground black pepper; 2 splashes Worcestershire sauce; 4 brioche buns, toasted; 4 slices colby jack cheese, halved; 4 slices pepper jack cheese, halved; 4 butter lettuce leaves

Kosher salt & freshly ground black pepper

Garlic & mustard aioli

Combine aioli ingredients in a small mixing bowl.

Cover with plastic wrap and place in the refrigerator.

8 (13/15 count) shrimp, peeled and deveined

Shrimp

Place the shrimp in a medium mixing bowl. Drizzle with olive oil.

Mix in the Cajun seasoning, lemon zest and black pepper.

1/2 teaspoon celery salt, plus more to taste

Burgers, Peppers and Onions

In a medium mixing bowl, gently mix the beef, Cajun seasoning, salt and pepper. Form four, 6-ounce patties and put on a plate.

In a large, stainless steel or cast-iron skillet over medium-high heat, melt the butter. Add the remaining ingredients. Cook for 8 to 10 minutes, stirring frequently, until softened and lightly charred. Remove from the pan into a bowl. Cover to keep warm.

In the same pan, melt 2 tablespoons of butter. Add the burger patties, cooking for 5 minutes until browned.

Flip the burgers to cook on the opposite side for 3 minutes.

Top each burger with 4 halves of cheese (2 each of pepper jack and colby) in a cross-hatch pattern. Cook for another 2 to 3 minutes until melted, or until desired doneness. Turn off the heat.

Remove from the pan and set aside. Lightly cover with foil to rest and keep warm.

Clean the cast-iron pan. Drizzle olive oil to coat the pan, and heat over medium-high heat.

Add the shrimp. Cook for 3 to 4 minutes on each side until pink and no longer translucent.

Spread 2 tablespoons of the aioli on the bottom half of each toasted bun. Top with a lettuce leaf, followed by the cheeseburger. Place 2 shrimp on top and then a spoonful of the onion & pepper mixture. Spread 2 tablespoons of aioli on the top half and press onto the burger.

Spice up your surf & turf with Cajun-spiced beef and shrimp, piled high with onions, peppers and more.