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Surf & Turf Chipotle Burgers With Cilantro Lime Sauce

Surf & Turf Chipotle Burgers With Cilantro Lime Sauce

Course Burger
Author Cesar Diaz


  • 4 Tyson Ball Park Patties
  • Chipotle shrimp
  • Skinny cilantro mayo
  • 1 hass avocado sliced
  • 1 ripe tomato sliced
  • lettuce
  • 4 hamburger buns
  • 1 tablespoon of butter1 tablespoon brown sugar
  • 1 chipotle pepper in adobo sauce minced
  • 2 tablespoons adobo sauce from the chipotle peppers
  • 1 tablespoon of water
  • 1 tablespoon of lime jiuce
  • 1 teaspoon of olive oil
  • 1 pinch of salt
  • 1 pound of medium uncooked shrimp peeled and devined
  • 1 cup yogurt
  • 1/3 cup minced fresh cilantro
  • 1 garlic cloves minced
  • 1-1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt


  1. In a small saucepan over medium heat combine the brown sugar, chipotle, adobo sauce, water, lime juice, oil and salt.
  2. Bring to a boil, reduce heat and simmer for 2 minutes.
  3. Cool mixture and transfer to a plastic bag.
  4. Add shrimp to the marinade and refrigerate for at least two hours.
  5. Put the cilantro and garlic in food processor and pulse until well combined.
  6. Add yogurt, lime peel and salt and pulse again until well combined.
  7. In a large skillet melt the butter.
  8. Add 2 tablespoons of the marinade and the shrimp.
  9. Cook shrimp for 5 minutes or until opaque. Keep warm.
  10. Prepare the Tyson Ball Park Patties according to instructions and season with salt and pepper.
  11. Toast the hamburger buns.
  12. Place a lettuce leave on the bottom bun, follow with a hamburger patty, top with 4 or 5 chipotle shrimp, drizzle with the cilantro mayo and top off with a couple of slices of avocado.