Surf N’ Turf Smash-burger

A first for us.

This just came out of the desire to have a Smashburger, but to do something different. We had some leftover cooked shrimp and Guac from Peggy’s Pier, and leftover rolls from our Harissa Chicken, so we came up with this. And it was delightful!

We started with a classic Oklahoma Smash-burger, pressing the 80/20 grass-fed beef into thin sliced onions, seasoned with only salt and pepper. On the right side of the griddle we sauteed a whole onion and orange bell pepper. Once done we tossed a pile of shredded potatoes on top.

With the burgers half cooked, we tossed 8 cooked shrimp, marinaded in lemon juice, olive oil and Italian seasoning. At the same time we toasted two sliced rustic buns, using avocado oil.

Construction was simple, bun bottom, Burger with embedded onion, Guacamole, shrimp and then the top bun. Served with the hash browns on the side.

A great dinner, and absolutely something to add to our growing ‘wonderful meal’ list.’