Alright, we’re going full luxury-meets-grease 🔥🦞
Here’s a Lobster-Topped Cheddar Smash Burger that’s decadent but still very smash-burger at heart.
Lobster-Topped Cheddar Smash Burger
Ingredients
Lobster Topping
- 8 oz cooked lobster meat, chopped (claw & knuckle best)
- 2 tbsp butter
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Pinch paprika or Old Bay
- Salt to taste
Smash Burgers
- 1 lb ground beef (80/20)
- Salt & black pepper
- 4 slices sharp cheddar
- 4 potato buns, toasted
- Butter for buns
Optional Luxe Sauce (Highly Recommended)
- ½ cup mayo
- 1 tsp Dijon
- 1 tsp lemon zest
- ½ tsp Old Bay
- 1 tsp Worcestershire
Mix and chill.
Instructions
1. Lobster Butter
- Melt butter over low heat.
- Add garlic, cook 30 seconds.
- Stir in lobster, lemon juice, seasoning.
- Warm gently — do not overcook.
- Remove from heat.
2. Smash the Burgers
- Heat cast-iron or griddle until screaming hot.
- Divide beef into 4 loose balls.
- Place on griddle, smash hard.
- Season generously.
- Cook 2–3 minutes until crispy edges form.
- Flip, add cheddar, cook 1 minute until melted.
3. Assemble
- Butter and toast buns.
- Spread sauce on bottom bun.
- Add smash patty.
- Spoon warm lobster over the cheese.
- Crown with top bun.
Next-Level Add-Ons
- Butter-toasted brioche instead of potato bun
- Crispy shallots or fried leeks
- Truffle fries on the side
- Extra lemon squeeze right before serving
Pro Tips
- Keep lobster warm, not hot — rubbery lobster is a crime.
- Sharp cheddar balances the sweetness better than American.
- Smash = thin patty, crusty edges, no pressing after flip.
If you want, I can:
- turn this into a surf-and-turf double
- give you a food-truck batch recipe
- or swap lobster for crab or langostino
Just say it 🦞🍔
