Surf ‘n Turf Sliders

Day PartSnack
Menu PartSandwich/Wrap
Cuisine TypeAmerican
Sliders on tray

Chef Lamar Moore

Swill Inn and Chit Chat Lounge


Chef Lamar Moore transitioned to mentoring ProStart students during the pandemic. For this crowd-pleasing snack, he takes the classic surf ‘n turf combo and downsizes it into a slider. The surf component is shrimp, while the meat component is ground beef. A cheesy mustard sauce completes the build.


Mustard sauce

3 oz. unsalted butter

4 tbsp. all-purpose flour 

3 cup heavy cream 

2 cups shredded white cheddar cheese

1 tbsp. chopped chives

1 tsp. Dijon mustard 

3 tbsp. truffle oil


Melted butter

12 brioche dinner rolls, sliced 

2 ½ lb. ground beef, portioned in 3 oz. patties

Salt and pepper, to taste

Olive oil, as needed

24 shrimp, peeled, deveined and tails removed

3 oz. chopped garlic

1 oz. chopped parsley

Grated zest of 1 lemon 


1. For sauce, in large saucepan over medium heat, melt butter. Stir in flour until well blended, forming a roux. Stir in cream, cheddar cheese, chives and mustard; cook until thickened. Stir in truffle oil. Keep warm.

2. For sliders, brush split brioche buns with some melted butter; toast until golden and set aside.

3. Season beef patties with salt and pepper on both sides. In heavy saute pan or cast iron skillet over medium-high heat, cook patties, a few at a time, until seared. Flip after 4 minutes and cook until desired doneness.

4. Toss shrimp with chopped garlic, parsley, lemon zest and olive oil. In another heavy saute pan, sear shrimp just until they turn pink; remove from heat and set aside.

5. To assemble, place beef patty on bottom of toasted bun; top with two shrimp and 2 ounces mustard sauce. Cover with top of bun.

Photo courtesy of National Cattlemen’s Beef Association




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