Surf and Turf Wagyu Lobster Burger
A grilled Wagyu beef burger topped with butter-poached lobster and lemon-herb aioli for a rich surf-and-turf sandwich.
Prep: 30 min · Cook: 20 min · Yield: 4 · Method: Grill
Ingredients
- 1.5 lb Wagyu ground beef
- 4 ea Lobster tail
- 4 ea Brioche buns
- 4 tbsp Butter
- 0.5 cup Mayonnaise
- 1 ea Lemon
- 1 tbsp Chives
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 clove Garlic
Cooking instructions
- Mix the mayonnaise with minced garlic, finely chopped chives, and 1 teaspoon of lemon zest in a small bowl; refrigerate until needed.
- Gently shape the ground beef into 4 equal patties, pressing a small indentation in the center of each to prevent bulging; season both sides with salt and pepper.
- Prepare the grill for two-zone cooking by preheating one side to medium-high heat and keeping the other side cooler. (about 10 min) — 400°F
- Remove the lobster meat from the shells, chop into large chunks, and sauté in a small cast-iron skillet on the cooler side of the grill with butter until opaque and just cooked through. (about 5 min) — 350°F
- Place the beef patties over direct heat and grill until a dark crust forms and the centers reach 160°F (71°C) on an instant-read thermometer. Remove from the grill and rest briefly before assembling the burgers. (about 8 min) — 400°F
- Toast the sliced buns on the grill rack until lightly golden. (about 2 min) — 400°F
- Spread the aioli on the toasted buns, top each with a beef patty and a generous portion of butter-poached lobster, then serve immediately.