Description

The Crab Rangoon Surf and Turf Burger is a unique fusion recipe that perfectly blends juicy beef patties with crispy, creamy crab rangoon-inspired wontons. Combining steakhouse favorites with Asian flavors, this inventive burger delivers a delightful mix of textures and bold savory taste, ideal for cookouts or special weekend meals.

Ingredients

Units Scale

Beef Patty

1 lb ground beef (80/20)
Salt and pepper, to taste
Cooking oil for searing

Crab Rangoon Filling

4 oz cream cheese, softened
4 oz cooked crab meat
1 clove garlic, minced
2 scallions, chopped
1 tsp soy sauce
1 tsp sesame oil

Wonton Wrappers

20 wonton wrappers
Cooking oil for frying

Burger Assembly

4 brioche buns
1/4 cup mayonnaise
1–2 tbsp sriracha (adjust to taste)
Lettuce leaves
Tomato slices

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crab Rangoon Filling: In a bowl, combine cream cheese, cooked crab meat, minced garlic, chopped scallions, soy sauce, and sesame oil. Mix until smooth and well-blended. This filling will be used for both the wontons and as a burger topping.
Assemble and Fry Crab Rangoon Wontons: Place a small spoonful of crab filling in the center of each wonton wrapper. Fold and seal the edges with water, forming small neat packets. Heat cooking oil in a skillet and fry wontons until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Form and Cook the Beef Patties: Season ground beef with salt and pepper, then shape into medium-thick patties. Cook each patty in a hot pan or on a grill for about 4 minutes per side or until desired doneness. Let rest for a few minutes to retain juices.
Toast the Buns and Prepare Sauce: Lightly toast brioche buns on the grill or in a pan until golden. Mix mayonnaise and sriracha together to create a spicy mayo spread, adjusting heat to taste.
Assemble the Burger: Spread sriracha mayo on bottom buns, add lettuce and tomato slices, place the beef patty on top, then add crispy crab rangoon wontons. Cap with the toasted top bun and serve immediately.

Notes

Use room temperature ingredients for better mixing and cooking.
Do not overfill wontons to avoid bursting during frying.
Let cooked patties rest to lock in juices and keep burgers moist.
Toast buns to add crunch and prevent sogginess.
Adjust the spiciness of sriracha mayo to your preference.

Nutrition

Serving Size: 1 burger
Calories: 650 kcal
Sugar: 3 g
Sodium: 740 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 22 g
Trans Fat: 1 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 110 mg