burger surf & turf
45 minutes • 2 burgers


Discover our President Firebarns Surf & Turf Burger, a fusion of land and sea. Brioche buns topped with beef meatballs in BBQ Steak sauce, crispy bacon, Monterey Jack cheese, spicy Tequila Lime guacamole, and lobster mixed with our Mayo Sriracha. A refined and tasty burger, perfect for lovers of bold flavors.


  • 2 brioche buns
  • 2 slices Monterey Jack cheese
  • Spicy Sriracha Mayo on the finish
  • 4 slices of cooked bacon


  • 400 g lean ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup ofFirebarns Steak BBQ Sauce
  • 1 egg
  • 1 C. teaspoon smoked paprika
  • Salt and pepper to taste


  • 1 avocado
  • 1 C. tbsp Tequila Lime Hot Sauce
  • 1 drizzle of olive oil
  • Juice of half a lime
  • Salt and pepper to taste


  • The meat of a lobster, roughly chopped
  • 1 celery chopped into small pieces
  • 1 C. Spicy Sriracha Mayo
  • 1 C. 1/2 tsp Tequila Lime Hot Sauce
  • 1 green onion finely chopped
  • Juice of half a lime
  • Salt and pepper to taste


  1. In a bowl, mix all the lobster ingredients and set aside to cool.
  2. In another bowl, using a fork or a blender, mix the avocado with the rest of the ingredients until the desired consistency and set aside to cool.
  3. By hand, mix all the meatball ingredients and form two large meatballs. Cook on the BBQ (ideally) or in the pan until desired doneness add the Monterey Jack cheese about 1 minute before removing from the heat.
  4. Lightly toast the buns, and layer the burger with the meatball, then the bacon, lobster mixture and guacamole.

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