This LOB-STEER Burger is Like SURF and TURF ON A BUN

Whether you call it a surf and turf burger or a lobster burger, this mash up of a lobster roll and a freshly ground steak burger is fantastic! We start by grinding our own beef for the ultimate burger, and then we butter poach lobster tails in their own shells on the griddle – my favorite way to cook lobster on the griddle!

Then, just a few simple ingredients for a lobster roll type mix, sear off those burgers, and you’ve got a fantastic gourmet burger on the griddle!
@TraegerGrills #burger #lobster #surfandturf #food #lobsterrolls

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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
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Snake River Farms American Wagyu Beef
https://snakeriverfarms.pxf.io/k0ZNnN

MY FAVORITE COOKING TOOLS:
Wireless Thermometer
https://amzn.to/32Klckn
My Infrared Laser Thermometer
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Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
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KitchenAid Artisan Series 5 Quart
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Breville Smart Oven Air Fryer Pro
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SEASONINGS I SWEAR BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS

The Flat Top King

Sure Shot Sid’s Gunpowder Seasoning
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Cavender’s All Purpose Greek Seasoning
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PIT BOSS Bold Burger Rub
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PIT BOSS Southwest BBQ Rub
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PIT BOSS Lonestar Beef Brisket Rub
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KNIVES I USE:
HENCKELS Four Stars Chef Knife
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HENCKELS Four Stars 7in Filet Knife
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HENCKELS Four Star Utility Knife
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VICTORINOX 6in BONING KNIFE
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GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
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Meat Press Stainless Steel
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Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
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Parchment Paper Rounds
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Squirt Bottles
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Melting Dome and Resting Rack
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Bench Scraper
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My Favorite Flat Top Grill Spatulas
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My Instant Read Thermometer
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Earlywood Wood Spatulas
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Silicone Fish Turner 600 deg
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WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
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Weber Griddle Insert —
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Weber 28in Griddle —
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Weber Genesis S-435 —
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SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
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Black Disposable Gloves
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Weber Burger Press
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Charcoal Chimney
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OXO Good Grips Silicone Pot Holder
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hey guys welcome to Flat Top King hey we
just got a little creative we just took
the idea of a lobster roll and a fresh
ground steak style burger and put it
together if you guys want to see how we
make this surf and turf burger here we
go the surf and turf Burger all right so
this is the deal I’ve had it on the back
burner for quite a while uh many moons
ago we did a crawfish Burger uh we used
the Cajun ninja seasoning and then we’ve
had actual several requests since about
something like a play on a um on a surf
and turf Burger well I’ve been going
back and forth and I didn’t want to just
do like an idea of like shrimp on a
burger or take a lobster tail and slice
it put on a burger I always think about
the mouth right how big the chunks are
going in your mouth we talk about that
especially with fried Rices and stuff
Habachi so this is the idea I’ve been
playing around the idea I’m just going
to have fun today not a lot of talking
the idea is a lobster roll style burger
we’re going to uh split the lobster
tails base them on the griddle we
actually did a filet and Lobster special
for Valentine’s a few years back um
where we actually did kind of like
similar to this idea we split the Tails
we based them in butter and kind of like
poached them in like a butter bath and
we had those fillets on the side that
came out phenomenal so what we’re going
to do today is kind of like mimic that
idea lobster tails on the griddle it can
be done so this is what we’re going to
do four lobster tails check uh Little
Secret for you later little old b a
little butter little mayonnaise cuz I
like the cross between a butter and
mayonnaise lobster roll little hot sauce
lemon some celery some garlic some
Teragon and the
butter and these are the idea of our
Steak Burgers let me show you how we did
this when you think about steaks here’s
some common steaks a riba and a T-bone
but if you break the T-bone in half you
have a fillet and you have a strip right
if you get the Chucky steak which is
what we use a lot it reminds you of RI
ey Cuz all the marbling so you can kind
of see the thought going behind the map
all right we’re just going to grind all
this meat up and make one Fantastic
Burger the fillet the strip the Chuy
steak and the ribeye we have our meat
cut
[Music]
up all righty after you’re done grinding
it should look something like this so
from here I’m just going to kind of
start working it with my
hands kind of build up that tackiness
see the difference how it’s starting to
come together M all right before we
start weighing this out I just want to
show you the benefit of it we’re going
to use this little Weber like Burger
press thing Chuck uh roast right now is
cheaper than ground beef so we do this
quite often just to show you the
benefits of having something like this I
just wanted to show you really quick for
the scale and for the burgers I’m
looking for roughly 6 oz that’s way too
big that’s probably seven and a half o
let me see how close were you 5’8
so we take our Patty we’re going to go
to the Deep Side another piece of
parchment and straight down so then to
slide this over to a little Weber thing
so let me show you real quick so if you
go there you can get a thick burger if
you go there you can get a thinner
Burger but the more you press the more
Burger you’re com uh the more Burger
spreads out so let me show you so we’ll
use the fat side right in the
middle let see parchment paper straight
down and and then let me show you all
we’re trying to do is just fill the
sides so you’re just going to press down
until it’s even distributed that way you
got an even
Burger puts that little dimple in there
for
you and there you go perfect steak
burger now that you’ve seen those made
now you guys get the idea right like I
went all out all out um oh here we go so
you’re going to see this quite often uh
many different variations we’re work on
our fourth seasoning um this is not set
in stone it’s actually just an idea so
pump the brakes on that one let us work
through it and see what happens first
things first I need to prep the
vegetables and then I’ll will show you
the trick on the lobster
tails
all right our vegetables are chopped
extremely small I didn’t want a lot of
chunkiness into it uh just working my
way through the idea celer leaves green
onion I got the whites and the greens
kind of like a mix I think it’s going to
work and then a finally small dice of
celery here’s our lobster tails I’m
going to split these right in
[Music]
half
our shells are split and let me show
this little turret same thing we did
several years ago just separate the meat
from the shell we’re going to add some
garlic butter oo that one broke that’s
not good so let me show you this one
I’ve never had one break
before we’re going to fill that up with
some garlic butter so as it poaches on
the griddle that shell is going to
protect it and steam that Lobster from
the bottom
up I guess technically you could dice
this Lobster up and poach it in that
compound butter that we’re warming up on
The Griddle but since we’re griddle
cooking might as well use the
griddle some fresh Teragon a little goes
a long
ways
I’m just looking to bring this butter up
get all those ingredients
Incorporated little dash of salt all
right our Trager is on it’s on a medium
this way this is off so this is medium
this is low we’re going to use this as
our sear zone for a Burgers so as this
butter goes we’re going to set it
down fill those shells up with that
butter
kind of brush it as well just let it do
its thing that shell is going to act as
a
protector see that watch
this
I know the Northeast is just waking up a
lot of people are getting the grittles
out so I thought this would be a great
representation of what you guys do with
your I know Lobster is plentiful up
there so I hope this one does you
justice talk about that lobster roll
we’ve had the luxury of having some
fantastic lobster roll spread out across
the country um especially in the
Northeast uh through our lives but we’ve
never loved it it always seems like no
matter how much we spent or how little
we spent whether it’s a Shack on the
side of the road or an expensive
restaurant we always ate them and felt
like I’m speaking for both of us cuz I
think you can agree yep it was just
missing something everything from the
cold mayonnaise to the warm butter I’m
kind of like a cross between the two
what if we combine them that’s what
we’re going to do today just it always
just seemed like it was missing that one
ingredient maybe that’s just a
Simplicity of a lobster roll but trying
that seasoning out we’re going to hit
both sides
liberally
just like you would on a lobster roll
I’m going to take that
butter I’m going toast our Brios
buns all in that butter look at
that it’s got that Teragon the butter
the
lemon I’m going to flip these just for a
second just to help that cooking
process that shell is working out
Perfecto it smells good
jeez oh yeah little that garlic
butter
W oh yeah see how it’s cooked all the
way through hit with some of that
butter that one might need a little bit
longer what internal temper are you
looking at cuz I know it’s shellfish 140
145 something like that
hey speaking of internal tents if you
guys are and gals are not familiar we
just released our very first griddle
cooking temperature chart you guys go to
the flatop king.com you can sign up and
get it for free all right so what I
don’t want to do is put that bad garlic
on The
Griddle so let me clean some of this up
but I want to keep some of this
butter I kind of feel like it’s liquid
gold right now so put it in the corner
so it can just kind of calm
down clean our griddle off all right so
obviously it should be easy just to pick
out the shell and I’m going to go ahead
and chop this so it has a chance to
start cooling down I don’t want to chop
this too large but I don’t want to chop
it too small either so just bear with me
here looking for kind of like small
chunks and the reason is you got to
remember when you bite into this you
don’t want to bite into a big piece and
have half this fall out
on the burger so I can just keep in
those large chunks or medium chunks
small
chunks however you decide to do
it looks pretty good right there that’s
fantastic all right before we make our
sauce let’s get our Burgers going I’m
going to use some of that residual
Teragon garlic butter move it over to
the hot
side
a good sear zone for these
Burgers just a couple dashes of hot
sauce Little Old Bay not a
lot little squeeze of lemon for
freshness got the C leaves the green
onions and the celery
not too much mayonnaise just enough to
incorporate all those
ingredients oh
go and right at the very end that warm
garlic butter with a
Teragon just a little bit incorporate
all those
flavors what do you
think it looks good see the idea now I
know you’re
skeptical
good Lord of Mercy don’t waste that oh
Ma’am huh that’s
good I’m getting
[Music]
lucky feeling frisky why
not as that butter Foams up just basing
it just like you would a
[Music]
steak dang that smells good you smell
like garlic yeah look at that see how
good of a burger press that makes that’s
absolutely perfect just kind of see that
filling right there and just kind
of oh
yeah and just so I know I’ve eaten a
little greens today why not accidentally
put a leaf on
there and there you
go surf and turf Burgers you know what
this is what gdle cooking and cooking is
all about outdoor cooking just taking
your favorites and going above and
beyond do I deeply and honestly feel
like you need to go all out with the
beef into do your ground like that no
could you get by with ground chuck
absolutely I did it more for a play
right when I think steak and lobster you
think of a nice steak with a sidetail
lobster so that’s what I did I’m not
saying you guys got to do it but if it’s
dang good then you know when you catch
your steaks on sale like that and you
got your trimmings we already talked
about our filet trimmings I’ve done it
before so just an idea you ready I think
it’s cold enough all right I’m going to
cut it in half cuz I know that we’re
going to enjoy this inside
so that Brios
bun
yeah
dripping dripping buttery garlic
goodness what was that what what was
that God I get so happy of her food God
I nailed
it pat yourself on the
back when you when you pat yourself on
the back I just you look so funny well I
can’t reach my back so it’s like half
shoulder half neck God here here here
here here before it gets too cold I’m
going to go inside enjoy this take a
bite right in the middle that big old
piece of
lobster the lobster sweet oh man which
is a nice Stark balance I thought
honestly truly that the burger was going
to over power cuz the fat but I’m
telling you it’s almost like the fat
adds in the richness along with the
lobster holy smokes that’s good a Lee if
you don’t have this on a
menu that’s my
bite okay sign off there’s my nod to the
Northeast I know you guys had a brutal
winter just coming out of it I hope this
does it justice God what a what a burger
super good jeez the burger is really
good too the meat you can make it
resturant Resturant just around that if
you guys are interested hit that join
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program we thank each and every one of
you for taking time for doing so and
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temperature chart also hit us up on The
Griddle group on Facebook we’re talk
about griddles a lot of people now are
coming in play since uh the whole um
country is getting
warmly you can’t stop thinking about the
burger it is so good thanks for watching
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at that Joker look at that thing that is
like M that seasoning was good too