Lobster Smash Burger with Hash Brown Buns
Crispy hash brown buns sandwich juicy smashed beef, sweet lobster, melted cheese, bacon, and tangy sauce for an unforgettable surf-and-turf burger ready in under 30 minutes.
Equipment
- 1 | Kitchen shears | for cutting lobster shell
- 1 | Skillet or griddle | for frying and smashing
- 1 | Tongs | for handling lobster
- 1 | Sturdy spatula | for smashing patties
- 1 | Metal dome or lid | for melting cheese
- 1 | Pot | for boiling lobster
Ingredients
- 2 | | large hash brown patties |
- 1 | | lobster tail |
- 8 | oz | ground beef |
- 4 | slices | American or cheddar cheese |
- 4 | strips | cooked bacon |
- 2 | tbsp | special sauce or burger sauce |
- 4-6 | | pickle slices |
- 1 | | salt and black pepper | to taste
- 2 | tbsp | oil | for frying
Instructions
- Cut the top of the lobster shell with kitchen shears and remove the meat.
- Heat oil in a skillet and fry hash brown patties until golden and crisp on both sides.
- Boil the lobster meat in salted water until just opaque, about 3-4 minutes.
- Form ground beef into two balls, season, and smash flat on a hot griddle.
- Cook patties until edges crisp, flip, and top with cheese slices.
- Chop the cooked lobster and scatter over the cheesy beef with bacon.
- Cover briefly with a dome to melt the cheese fully.
- Assemble on a hash brown bottom, add pickles and sauce, then top with the second hash brown.
- Tip: Smash only once for the best crust.
- Tip: Serve immediately so the hash browns stay crisp.
Notes
Store leftover components separately in the fridge up to 2 days.
Reheat patties and lobster gently in a skillet to avoid drying out.
Use pre-cooked lobster meat if short on time.
Reheat patties and lobster gently in a skillet to avoid drying out.
Use pre-cooked lobster meat if short on time.