Surf & Turf Bacon Burgers

Created by: Carrie Robinson, Frugal Foodie Mama

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

  • 2 cloves of garlic, minced
  • 2 Tbsp. unsalted butter
  • 8 oz. container of Private Selection™ Wild Caught Claw Crabmeat
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. mayonnaise
  • ¼ tsp. ground paprika
  • 1 lb. Private Selection™ Angus Beef Ground Sirloin
  • 1 tsp. steak seasoning
  • 2 Tbsp. steak sauce
  • 8 slices of bacon
  • 4 Challah sandwich rolls
  1. Cook the bacon until crisp via your desired cooking method. Allow to drain on a paper towel-lined plate. Set aside.
  2. 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.
  3. 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.
  4. 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!

View Party Plan: Valentine's Day