Cajun Surf & Turf Burgers
with Lemon Pepper Potato Wedges, Garlic Aioli & Caesar Salad
- Eggs
- Fish
- Milk
- Wheat
- Shellfish
These towering surf-and-turf burgers layer Cajun-spiced beef patties AND shrimp patties with fresh tomato and creamy garlic aioli on toasted buns. The shrimp is chopped fine and formed into patties that sear up golden and tender. Serve the burgers up with crispy lemon pepper potato wedges and Caesar salad for a complete feast.
Ingredients
1 tablespoon
Fry Seasoning
1 unit
Caesar Chop Salad Kit
(Contains: Eggs, Fish, Milk, Wheat)
10 ounce
Ground Beef
2 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Cajun Spice Blend
6 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
1 unit
Bell Pepper
2 teaspoon
Garlic Powder
6 unit
Potatoes
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch wedges. Zest and quarter lemons. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Trim, deseed, and mince bell pepper until you have 2 TBSP (4 TBSP for 4). Trim and slice tomato into rounds.
-
Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
Once potatoes are done, transfer to a large bowl. Toss with lemon zest and a squeeze of lemon juice to taste; season with salt and pepper.
-
While potatoes roast, in a small bowl, combine mayonnaise, garlic powder, a squeeze of lemon juice, salt, and pepper.
-
Rinse shrimp* under cold water; pat dry with paper towels. Chop into pea-size pieces (this will help the patties hold together!).
-
In a second large bowl, combine shrimp, minced shallot, minced bell pepper, half the Cajun Spice Blend, half the tempura batter mix (all for 4 servings), a squeeze of lemon juice, salt, and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp patties; cook until browned and cooked through, 3-5 minutes per side. (If patties are browning too fast, lower heat and cover pan.)
-
Turn off heat; transfer to a plate. Wipe out pan.
-
In a third large bowl, combine beef*, remaining Cajun Spice Blend, salt, and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun.
-
Heat a drizzle of oil in pan used for shrimp patties over medium-high heat. Add beef patties and cook to desired doneness, 3-5 minutes per side.
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While patties cook, halve and toast buns. Assemble salad kit according to package instructions.
-
Spread aioli onto cut sides of bottom buns; fill buns with beef patties, tomato, shrimp patties, and more aioli.
-
Divide burgers between plates; serve with salad, potato wedges, remaining lemon wedges, and any remaining aioli on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Cajun spice blend gave the burgers great flavor, and the shrimp patties were praised when they held together; some found the combination of both patties too much to eat as one burger.
- Ease of prep: This is a complex, multi-step recipe that took well over 40 minutes for most home cooks — plan for extra time.
- Suggestions: Chop the shrimp as finely as possible (almost paste-like) to help the patties bind; consider making the shrimp patties smaller than the bun, as they don't shrink during cooking and can make the burger very thick and hard to eat.
- Portions: Several reviewers found the combined burger too large to finish — serving the shrimp patty as a side rather than stacking both patties is a practical option.
