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Surf & Turf Burger
Grilled prime rib burger topped with a tempura-fried shrimp, ginned up cocktail sauce, and iceberg lettuce. Served on a toasted brioche bun.
Ingredients
1 brioche bun, buttered and toasted
1 leaf butter lettuce
8 ounce Prime Rib burger patty
1 each U-10 shrimp, butterflied and tempura battered
1.5 ounces cocktail sauce, made with fresh horseradish and your favorite gin

1. Cook burger to an internal temperature of 160°F.

2. Fry tempura shrimp in hot oil until done.

3. Place lettuce leaf on bun heel. Add burger.

4. Ladle cocktail sauce on top of burger.

5. Top with tempura shrimp.

6. Place bun offset.
CONCEPT VARIATIONS
Healthy Alternatives — If you’re looking for something lighter, order a salad.
Hearty Additions — What, 8 ounces of prime rib burger and a U-10 shrimp is not ENOUGH for you? Okay, add some home-made remoulade sauce. But that’s it!
Trend-worthy — Be sure to call out the quality of the ingredients, as well as BOH labor—house-made sauces, hand-battered shrimp—that goes into this burger.
PATTY
RECOMMENDATIONS
Cedar Canyon® Prime Rib 5.3 oz. Patty: If you want to offer a deep, rich flavor of Prime Rib but on a smaller scale, this patty is the perfect size and offers a delightful punch for this over-the-top burger.


JJ’s Tavern Patty® Seasoned 5.3 oz. Patty: This is the perfect patty to complement the clever fusion of tempura fried-shrimp, cocktail sauce and fresh greens in this build.


TNT™ Angus Seasoned Mini 2 oz. Patty: Make it a slider with this award-winning seasoned patty, the perfect complement for a unique slider offering.
ESTIMATED
INGREDIENT COSTS
brioche bun ..................................
$0.91
butter lettuce ......................................................
$0.12
U-10 shrimp ..........................................................
$2.50
cocktail sauce with fresh horseradish ......................................................
$0.38

Estimated Total ..........................
$2.88