Surf & Turf Bacon Burgers

Surf and turf takes on a whole new tasty meaning with these Surf & Turf Bacon Burgers! Start with a juicy burger, then add a light and creamy crabmeat topping with crispy bacon. It’s an impressive burger perfect for a special night in.

Created by: Carrie Robinson, Frugal Foodie Mama

Ingredients

  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 8 ounces Private Selection™ Wild Caught Claw Crabmeat
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon ground paprika
  • 1 pound Private Selection™ Angus Beef Ground Sirloin
  • 1 teaspoon steak seasoning
  • 2 tablespoons steak sauce
  • 8 slices bacon
  • 4 challah sandwich rolls

Directions

  • Cook the bacon until crisp via your desired cooking method. Allow to drain on a paper towel-lined plate. Set aside.
  • In a small skillet, melt the butter over medium heat. Add in the minced the garlic and sauté for 1 minute. Then add in the crabmeat and fresh lemon juice. Sauté an additional 2-3 minutes. Transfer to a small mixing bowl and fold in the mayonnaise and paprika. Cover and refrigerate until ready to serve the burgers. The crabmeat topping can be made the day before.
  • In a medium mixing bowl, combine the ground sirloin, steak seasoning, and steak sauce. Form into 4¼ lb. patties. Grill or cook your burgers via your preferring cooking method to an internal temperature of least 160°F.
  • To assemble the burgers, place the burger on the bottom bun. Top with ¼ of the crabmeat topping and 2 slices of the bacon, then the top bun. Repeat this for the other 3 burgers. Serve immediately and refrigerate any leftovers. Enjoy!

Recipe Information

Ingredients

  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 8 ounces Private Selection™ Wild Caught Claw Crabmeat
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon ground paprika
  • 1 pound Private Selection™ Angus Beef Ground Sirloin
  • 1 teaspoon steak seasoning
  • 2 tablespoons steak sauce
  • 8 slices bacon
  • 4 challah sandwich rolls

Directions

  • Cook the bacon until crisp via your desired cooking method. Allow to drain on a paper towel-lined plate. Set aside.
  • In a small skillet, melt the butter over medium heat. Add in the minced the garlic and sauté for 1 minute. Then add in the crabmeat and fresh lemon juice. Sauté an additional 2-3 minutes. Transfer to a small mixing bowl and fold in the mayonnaise and paprika. Cover and refrigerate until ready to serve the burgers. The crabmeat topping can be made the day before.
  • In a medium mixing bowl, combine the ground sirloin, steak seasoning, and steak sauce. Form into 4¼ lb. patties. Grill or cook your burgers via your preferring cooking method to an internal temperature of least 160°F.
  • To assemble the burgers, place the burger on the bottom bun. Top with ¼ of the crabmeat topping and 2 slices of the bacon, then the top bun. Repeat this for the other 3 burgers. Serve immediately and refrigerate any leftovers. Enjoy!