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  • 2 lbs ground chuck - ideally a mix of brisket, short rib and lean chuck
  • 1 lb large shrimp, detained and shells removed (3 per burger)
  • 3 large portabella mushroom caps (sliced - about 1/2 per burger)
  • 6 Brioche Buns
  • Arugula
  • Source Chef Cortney Riley Submission


Gorgonzola Aioli Ingredients:
  • 1/2 c. sour cream
  • 1/2 c. mayo
  • 2 tbsp lemon juice
  • 2 tbsp fresh Italian parsley
  • 2 tsp fresh rosemary
  • 1 tsp pink salt
  • 2 tsp fresh cracked pepper
  • 1/2 c. gorgonzola cheese crumbles
To Make Gorgonzola Aioli:
Mix all ingredients into a bowl and let chill in refrigerator until needed.

Fried Onion Straws Ingredients:
  • Buttermilk
  • Salt & pepper
  • Flour
  • Red onion
  • Canola oil
To Make Fried Onion Straws:
With a mandolin, good slicer or a very sharp knife, slice the onions very thin. Place in a baking dish and cover with buttermilk. Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375. When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels. Repeat until all the onions are cooked. Set aside until you're ready to build your surf and turf burger.

Bacon Fig Jam Ingredients:
  • 8 slices of thick cut bacon
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 8 fresh figs, quartered and stems removed
  • 1 cup brown sugar
  • 1 tsp pink salt
  • 2 tsp fresh cracked pepper
  • 2 tsp KC Yum season
  • 2 tbsp apple cider vinegar
  • 1 Tbs olive oil
To Make Bacon Fig Jam:
In large skillet, cook bacon to crisp about 5 -6 min. Remove bacon from pan, drain excess grease from pan and leave about 1 Tlbs of grease. Add olive oil, chopped shallots and garlic to pan. Cook for about 1 min then toss figs into pan and cook down, about 15 min (stirring constantly with wooden spoon.) Chop up bacon and add to pan along with brown sugar and remaining ingredients, cook down until mixture is a jam consistency (about 3 more min). Jam will thicken up once it is cooled.

To Make Burger, Shrimp & Portobellos:

Drizzle burger patties, Shrimp and Portables with olive oil, season with KC yum season, salt & pepper. Heat your grill to medium heat (about 400 degrees).

Grill burgers about 4 minutes on both sides only turning once (med-rare /medium) or cook to desired doneness. Grill shrimp about 4 min per side and remove from heat. Grill Portobellos about 5 min on each side, but still firm.

Brush all sides of brioche bun with a little olive oil and lightly toast buns on grill.

To Build Your Burger:
Place a spoonful of Aioli on bottom of bun, top with some of the arugula, burger, Portabellos and shrimp. Then top with Bacon Fig jam and fried onions. Add more Aioli to other side of bun if you desire. Serve and Enjoy!