Surf and Turf Burgers with Spicy Caramelized Mayo
1 tablespoon olive oil
1 large onion, finely chopped
1 small shallot, minced
1 teaspoon purchased red curry paste
1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
1-1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons snipped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 large onion or sesame Kaiser rolls, split
Sliced tomatoes (optional)
Sweet pickle slices (optional)
To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.
Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.
Test Kitchen Tip: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
calories: 498, total fat: 32g, saturated fat: 6g, cholesterol: 93mg, sodium: 867mg, carbohydrate: 30g, fiber: 1g, protein: 21g, vitamin C: 10%, calcium: 3%, iron: 17%