Joe's Surf and Turf Burger is a big peppercorn crusted burger topped with popcorn shrimp, crispy onion strings and a spicy sriracha remoulade sauce. We have divided the recipe into four components to make it easier to make at home.
Step 1 Make the Sauce
Spicy Remoulade Sauce
1 1/4 cups mayonnaise
1/4 cup stone ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve. Makes about 1 1/2 cups This can be done way ahead of time while you move on to another part of the recipe.
Step 2 Make the Onion Strings
Crispy Onion Strings
1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper To Taste
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and drop into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until all the onions are cooked. Keep the oil hot so that you can make the popcorn shrimp.
Step 3 Make the Popcorn Shrimp
Click on the link to find the popcorn shrimp recipe on this site.
Step 4 Make the Burgers
Joe's Peppercorn Burgers
2 lbs ground beef
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 garlic cloves, finely chopped
5 tablespoons black pepper, coarsely cracked
6 Kaiser rolls, split
To Cook the Burgers: Mix all ingredients except pepper, cheese and rolls. Shape mixture into 6 patties, about 3/4 inch thick. Press 3/4 teaspoons of the pepper into each side of the patty. Cover and refrigerate 2 hours before grilling. Heat grill. Grill patties uncovered about 4 inches from medium heat 12 to 17 minutes, turning once, until no longer pink in center and juices run clear.
To Build the Burgers: Apply a generous amount of the spicy remoulade sauce to the top bun. Load the bottom bun with the burger, popcorn shrimp and onion strings.