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Buttered Lobster Cheddar Smash Burgers

Buttered Lobster Cheddar Smash Burgers

These buttered lobster cheddar smash burgers combine juicy 80/20 beef patties, melted sharp cheddar, toasted brioche buns, crisp lettuce, tomato, and warm buttery lobster. Finished with a creamy burger spread and optional garlic aioli or spicy remoulade, they make a rich and easy surf and turf dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 persons
Course: Main Course
Cuisine: American, Steakhouse-Inspired
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • Salt, to taste
  • Black pepper, to taste
  • 2 brioche buns
  • 2 slices sharp cheddar cheese
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard, optional
  • 2 lettuce leaves
  • 2 tomato slices
  • 4 oz cooked lobster meat, chopped
  • 1 tbsp butter
  • 1 pinch garlic powder
  • 1 tsp lemon juice, optional
  • Garlic aioli or spicy remoulade, optional

Equipment

  • Large cast iron skillet or griddle For cooking the smash burgers
  • Sturdy metal spatula For smashing and flipping the burgers
  • Small skillet For warming the lobster
  • Small mixing bowl For mixing the mayonnaise and Dijon

Method
 

  1. Divide the ground beef into 2 loose balls without packing them tightly. Mix the mayonnaise with Dijon mustard and spread it over the toasted brioche buns.
  2. Heat a skillet until very hot. Add the beef balls and firmly smash them into thin patties. Season with salt and black pepper. Cook for 2 to 3 minutes until deeply browned.
  3. Flip the burgers and place a slice of sharp cheddar on each one. Cook for another 2 to 3 minutes until the burgers are cooked through and the cheddar is melted.
  4. Melt the butter in a small skillet over low heat. Add the lobster meat, garlic powder, and optional lemon juice. Toss gently for about 1 minute, just until the lobster is warm and coated in butter.
  5. Layer lettuce and tomato onto the bottom buns. Add the cheesy smash burgers, then generously spoon the warm buttered lobster over the top. Add garlic aioli or spicy remoulade if desired.
  6. Add the top buns and serve immediately while the cheddar is melted, the burgers are juicy, and the buttered lobster is still warm.

Notes

Form the beef into loose balls without packing them tightly so the burgers stay tender.
Use a very hot skillet to develop a deeply browned smash-burger crust.
Season the patties after smashing them in the skillet.
Add the cheddar immediately after flipping so it melts while the second side cooks.
Warm the cooked lobster gently over low heat just until coated in butter.
Do not overcook the lobster or it can become tough.
Assemble and serve the burgers immediately while the beef is juicy, the cheese is melted, and the lobster is warm.