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.