The was one of my first burger collabs, and it’s a beast of a burger!! Surf & Turf Smashburger topped with steak and lobster tails and covered in remoulade! Follow my man @David if you aren’t yet! Remoulade: •1 cup mayo • 1.5-2 tbsp yellow mustard • 1 tbsp Louisiana style hot sauce • 1 clove of garlic, minced • 1.5 tbsp diced green onion • 1 tbsp fresh parsley, chopped • 1 tsp creole seasoning • a little lemon juice • salt and pepper to taste! Burger and toppings: • NY Strip Steak • lobster tails • @chilesandsmoke Canyon Crust • @Meat Church blanco seasoning • melted butter for basting • 75/25 ground beef @Schweid & Sons • havarti cheese • remoulade sauce (above) • brioche bun, toasted 1. Start by making the remoulade and setting it aside. Just combine all the ingredients listed above and you’re all set! 2. Then we need to prep and cook the steak and lobster tails to your preference! I aim for medium rare on the steak and 140-145 on the lobster! Steak should be seared for 2-3 mins per side and then finished on the cooler side of the griddle. Lobster is cooked shell side down, basted in butter, and flipped to sear when it hits close to 130° internal. 3. While the steak and lobster rest, clean off the griddle and make sure it’s on medium hi- hi temp. Smash each patty down and season before letting it cook for about 90 seconds. Carefully scrap the burger patty free and flip it over. Top with Havarti cheese and let it melt! 4. Remove the Pattie’s, and toast your brioche buns before heading inside. Then we can slice the steak, and build the burger! Start with the toasted bun covered in remoulade, then 2 Patties, 3-4 slices of steak, 1 full lobster tail, and more remoulade! #surfandturf #burger #smashburger #food #Recipe #Foodie #foodiegram #fyp - @alfskitchen