Cajun-Style Surf & Turf Burger

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


  • Garlic & mustard aioli:
  • 1 cup mayonnaise
  • 2 tablespoons Colman’s yellow mustard
  • 1 lemon, zested & juiced
  • 2 cloves garlic, grated
  • Kosher salt & freshly ground black pepper
  • Shrimp:
  • 8 (13/15 count) shrimp, peeled and deveined
  • Extra-virgin olive oil
  • 1 teaspoon Cajun seasoning
  • 1 lemon, zested
  • Freshly ground black pepper
  • Beef burger:
  • 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
  • 4 brioche buns, toasted
  • Onions & peppers:
  • 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
  • Garnish:
  • 4 slices colby jack cheese, halved
  • 4 slices pepper jack cheese, halved
  • 4 butter lettuce leaves


  1. Combine aioli ingredients in a small mixing bowl. Cover with plastic wrap and place in the refrigerator.
  2. Place the shrimp in a medium mixing bowl. Drizzle with olive oil. Mix in the Cajun seasoning, lemon zest and black pepper. Cover with plastic wrap and set aside.
  3. In a medium mixing bowl, gently mix the beef, Cajun seasoning, salt and pepper. Form four, 6-ounce patties and put on a plate. Cover with plastic wrap and set aside.
  4. To prepare the peppers & onions: 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.