Surf and turf Wagyu burgers with prawns

Winner 2024

Ingredients

2 Wagyu burgers

6 large Raw peeled prawns (size 16/20 or bigger) or use The Butchery’s ready-made prawn skewers

2 Brioche buns

A few leaves of curly lettuce or finely shredded iceberg lettuce Garlic Sauce

2 cloves Garlic (pressed or very finely chopped)

¼ Onion, very finely diced

3 tbsp Mayonnaise (not fries sauce)

1 tsp Honey

Zest of 1 lime

Pinch of white pepper

½ tbsp Finely chopped dill

½ tbsp Finely chopped flat-leaf parsley

Juice of ¼ lime Sriracha Mayo with Carrot and Apple

2 tbsp Mayonnaise

1 tbsp Sriracha

1 tbsp Ketchup

Splash of whiskey

3 tbsp Carrot, finely diced (brunoise)

3 tbsp Apple, finely diced (brunoise)

Juice of ½ lime Prawn Marinade(Skip this step if you’re using The Butchery’s ready-made prawn skewers – they’re already perfectly seasoned!)

6 Raw peeled prawns (size 16/20 or bigger)

2 tbsp Olive oil

1 clove Garlic (finely chopped)

Pinch of chili flakes

Pinch of white pepper

Pinch of salt

½ tsp Paprika powder

2 Soaked wooden skewers (3 prawns per skewer)

Supplies

Cast iron grill grate (stainless steel works fine too)

We just love it when our ambassadors share our passion for burgers and also enjoy combining bold flavors. Siebe Grijpma from @bbqmoods created these decadent surf & turf burgers with Wagyu patties and prawns. Pairing shellfish with steak is a classic, but trust us: a surf & turf burger is definitely worth a try too.

Siebe: "This dish is a bit like a tender steak with garlic sauce and a prawn cocktail in one – and then served in a luxurious brioche bun… I say let’s build that burger!"

Summary

- Grilled on the BBQ, direct heat
- Prep time: 15 minutes
- Cook time: 10 minutes

Preparing the sauces

Make the garlic sauce by mixing all ingredients in a small bowl and keep chilled. Do the same for the Sriracha mayonnaise.

Prawn preparation

If you’re using raw prawns, marinate them with olive oil, garlic, chili flakes, pepper, salt, and paprika powder. Let them marinate for at least 15 minutes. (I usually make a little extra, I love prawns and an extra skewer always goes down well, as you can see in the photo). Then skewer the prawns.

Bring the Wagyu burgers to room temperature and wash the lettuce. Heat your BBQ to around 200 °C for direct heat. Use a cast-iron grill grate (or stainless steel as an alternative).

Slice the brioche buns in half and toast them on the BBQ or in a skillet with butter until golden brown and crispy. Personally, I like to toast the cut sides in a skillet with butter, but do what works best for you.

Grilling the Wagyu burgers and prawn skewers

The Wagyu burgers and prawn skewers cook for about the same amount of time, so you can grill everything together.

Wagyu burgers: Grill briefly on both sides until you have a nice grill pattern. Medium-rare is perfect.

Prawn skewers: Grill until they turn pink and lightly caramelized. Don’t overcook, so they stay juicy.

Wagyu burgers

Assembling the Surf & Turf Burgers

Place the bottom half of the brioche bun on a plate.
Spread generously with garlic sauce.
Add a handful of curly lettuce or iceberg lettuce.
Place the grilled Wagyu burger on top.
Spoon some of the sriracha mayo with apple and carrot over the burger.
Add 3 grilled prawns on top of the mayo.
Optionally, add a little extra sriracha mayo.
Close with the top half of the brioche bun.
Stick a skewer through to keep everything together when serving.

This is the ultimate luxury surf & turf burger for lovers of grilled flavors, meat, and seafood. You’ll get messy while eating it, but it’s more than worth it. So be sure to have napkins at the ready.

surf and turf burgers