Surf & Turf Guacamole Pepper Cheeseburger
Surf & Turf Guacamole Pepper Cheeseburger
The burger is what gets people to the table. The shrimp is what gets them talking.
Two proteins on one patty, the sort of excess our grilling recipes allow.
This is a Surf & Turf Guacamole Pepper Cheeseburger, a 50-minute build that layers a properly seared beef patty, four grilled shrimp, charred poblanos and jalapeños, melted pepper jack, and guacamole on a toasted brioche bun. Spanglish Asadero Surf & Turf Seasoning runs through every component: worked into the beef, seasoned onto the shrimp, finishing the vegetables. Not surface salt, actual depth, built in layers.
That’s what Spanglish Asadero does differently. The blend is built around traditional Mexican flavor profiles, real chili heat, real garlic, a spice profile that doesn’t water itself down. Use the full amount the recipe calls for, and you’ll notice it in every bite, not just the first one.
The work happens in stages. Onions and jalapeños go on the grill first, 4 to 5 minutes until they soften and take on some char. Poblanos next, skin-side down until the edges blister and the flesh starts to give. Shrimp after that, 2 to 3 minutes per side, just until pink and opaque, then off the grill. Then the patties: 3 to 5 minutes per side for a real crust, two slices of pepper jack added after the flip, internal temperature to 160°F. Brioche bun toasted cut-side down for 30-60 seconds while the patty rests.
Assembly order matters. Guacamole on the bottom bun first, spread it edge to edge. Grilled onions and jalapeños. Cheesy patty. Charred poblano half laid flat. Four shrimp on top. Serve immediately, the bun holds best while it’s fresh off the grill and the guacamole is still cold.
Serves 4. The recipe scales cleanly, double the batch for a bigger group, or halve it for two. Keep the grill work in batches if you need to so you’re not crowding the surface.
Burger night starts defaulting to this one.
Flavor First.
SURF & TURF GUACAMOLE PEPPER CHEESEBURGER
Ingredients
Equipment
Method
- Form ground beef into 4 patties. Season both sides generously with 2 tbsp Spanglish Asadero Surf & Turf Seasoning.
- Preheat flat top grill or large skillet to medium-high heat with 2 tbsp olive oil.
- Place sliced onions and jalapeños on the hot surface. Cook 4-5 minutes until softened and lightly charred.
- Season vegetables with 1 tbsp Spanglish Asadero Surf & Turf Seasoning and a squeeze of lime juice. Cook 3 more minutes. Move to cooler side or remove and set aside.
- Place poblano halves skin-side down on the grill. Cook 3-4 minutes until skin chars lightly. Flip and cook 3-4 minutes more. Move to cooler side or remove and set aside.
- Add shrimp to the hot surface. Season with 1 tbsp Spanglish Asadero Surf & Turf Seasoning. Cook 2-3 minutes per side until pink and opaque (no longer translucent). Remove and set aside.
- Place burger patties on the hot grill. Cook 3-5 minutes per side until a crust forms. Flip, top each patty with 2 slices pepper jack cheese, and cook until cheese melts and internal temperature reaches 160°F. Remove and let rest 5-10 minutes.
- Toast brioche buns cut-side down on the grill 30-60 seconds until golden.
- To assemble: Spread guacamole on the bottom bun. Layer grilled onions and jalapeños, cheesy burger patty, grilled poblano half, 4 grilled shrimp, and a drizzle of crema if desired.
- Top with the other bun and serve immediately.
Nutrition
Notes
- Use the full seasoning amount on each component — The recipe applies Spanglish Asadero Surf & Turf Seasoning in three separate steps: beef, vegetables, shrimp. Each application is intentional. Don’t cut any of them — this is how the dish builds consistent depth across the whole build.
- Pat the beef dry before forming patties — Surface moisture prevents browning and turns into steam on the grill instead of crust. Dry the beef, form the patties, then season.
- Pull the patties at 155°F, not 160°F — Carryover heat during the 5-10 minute rest will bring them to 160°F. Wait for the target temp on the grill and you’ll overshoot.
- Get the grill to 400°F before anything goes on — Cold surface means steam, not sear. Give it 10-15 full minutes to reach temperature. The crust on the patties and the char on the peppers both depend on it.
- Shrimp cook fast — don’t lose track of them — 2-3 minutes per side max. They’re done when the flesh is fully pink and opaque. Time them so they come off the grill close to when the patties go on, not well before.
- Toast the bun 30-60 seconds, not longer — Enough to get color and structure without drying it out. The guacamole will soften the bottom quickly — a sturdy start matters.
- Serve immediately after assembly. The brioche bun holds up best when it’s warm and freshly toasted — the guacamole starts softening it within a few minutes, so the sooner it’s in hand, the better.
- For sides, keep it simple. Thin-cut fries, a slaw with lime dressing, or charred corn. The burger is already a full build — sides are support, not competition. Charred corn in particular echoes the char on the poblanos and ties the plate together without adding complexity.
- Feeding a group? Set up the components separately and let people build their own. Patties on one end, vegetables and shrimp in serving dishes, guacamole in a bowl. Keeps everything hot, takes the assembly pressure off, and lets people dial in their own ratios.
- Store components separately when possible. Patties, shrimp, and grilled vegetables keep in airtight containers in the refrigerator for up to 3 days. Guacamole degrades the fastest — press plastic wrap directly against the surface before sealing to slow oxidation.
- Reheat the beef and shrimp in a skillet over medium heat with a small splash of water or broth. Cover to trap steam. High heat will dry out the patty and turn the shrimp rubbery.
- Don’t pre-assemble if storing. Add the guacamole, toast a fresh bun, and finish with any garnishes after reheating. The assembled burger doesn’t hold — the bun breaks down fast.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different seasoning if I don’t have Spanglish Asadero Surf & Turf Seasoning?
Yes, the ingredients section includes an exact substitution: 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp salt, ¼ tsp black pepper. It won’t be identical, but it replicates the core flavor profile. If you can source Spanglish Asadero locally or online, it’s worth having on hand, the real blend carries more depth than the pantry swap.
Can I cook the beef from frozen?
Thaw completely before cooking. Frozen beef cooks unevenly, the outside overcooks before the center reaches temperature. If you’re short on time, thaw under cold running water for 30-60 minutes, then pat dry before seasoning.
Can I make this on a stovetop grill pan instead of an outdoor grill?
Yes, a cast iron grill pan over high heat gives you similar char and grill marks. Get the pan very hot before the food goes on and make sure the kitchen is ventilated. Cook times are similar; use the same internal temperature targets.
What internal temperature should the shrimp reach?
145°F. The visual cue is more reliable: the flesh turns fully pink and opaque, the translucency disappears, and the tail curls in. When you see those signs, pull them off. Shrimp overcook quickly, err on the side of pulling early.
Can I prep any components ahead of time?
The vegetables can be grilled up to an hour ahead and held at room temperature. The patties can be formed and seasoned up to 4 hours ahead in the refrigerator. Make the guacamole fresh or right before you start cooking. Don’t pre-assemble, the bun goes soft fast.
What other cheese works if I can’t find pepper jack?
Monterey Jack melts the same way without the heat. Sharp provolone adds bite without overpowering. Avoid American, it melts fine but disappears into the background. Pepper jack is the right call here if you can find it.
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