Old Bay Surf n Turf Burger








Preparation Time



Cooking Time

  • Old Bay Butter
  • 2 tbsp unsalted butter, softened
  • 1 small lemon, zest only
  • 1 tsp Old Bay Seasoning
  • Surf n Turf Burgers
  • oil for cooking
  • 1 small brown onion, finely diced
  • 500 g minced beef
  • 12 jumbo prawns, peeled, deveined, tales removed
  • 1/4 tsp salt flakes
  • 2 1/2 tbsp OLD BAY Butter, softened
  • 4 slices cheese, any kind
  • 4 brioche or burger buns, halved
  • 1/2 cup aioli, store-bought
  • 1 cup rocket leaves
  • 1 medium tomato, thinly sliced
  • Serving Suggestion
  • Fries
  1. In a small bowl, combine all ingredients to make OLD BAY Butter. Mix well. In a pan over medium heat, add oil. Once hot, add diced onion and cook until translucent (about 1 min). Remove from heat and let cool before combining with minced beef and OLD BAY Seasoning. Mix well to ensure even distribution. Evenly divide burger mix into 4 patties.
  2. Heat oil on BBQ or in a large pan over medium-high heat. Cook burgers for 3-4 min each side. When cooking the second side, add a slice of cheese on top of each patty to melt.
  3. Whilst burgers are cooking, add prawns to BBQ or another pan. Heat oil over medium-high heat before adding prawns. Season with salt and cook for 2-3 minutes each side, or until opaque and cooked through. Add 1 ½ tablespoons of OLD BAY Butter to pan and baste prawns in the last 30 seconds of cooking.
  4. Lightly brush the inside of each burger bun with remaining OLD BAY Butter and place buttered side down on the BBQ or same pan the prawns were cooked in. Cook until nicely browned.
  5. To assemble, add aioli to bottom and top of each bun. Add rocket to bottom bun, followed by sliced tomato and then the burger patty. Top with the prawns (3 on each burger) and sprinkle with some extra OLD BAY seasoning, if desired, before adding the top bun. If serving with fries, toss fries with more OLD BAY Seasoning after cooking.
Recipe Tip

Burger patties can be made ahead of time. Prepare and keep refrigerated for up to 1-2 days before cooking or freeze for up to 2-3 weeks. Defrost overnight in the fridge before cooking if using from frozen.

Replace beef mince with chicken mince for another delicious alternative.

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