Surf and turf burger with crispy shrimp and truffle aioli

Shape a third of a pound of wagyu into an even patty a little bigger than the bun, since it shrinks.

Season both sides with kosher salt, coarse ground pepper and a little garlic powder.

Make the truffle aioli: Japanese mayonnaise, about half a tablespoon of truffle oil, one clove of garlic, about a teaspoon of lemon juice, salt, pepper and a little parsley; mix and taste.

Set up a breading station: flour, then a couple of beaten eggs, then pork panko.

Dredge the shrimp in flour and knock off the excess, coat well in egg, then press into the panko; keep one hand dry. Any bare spot will not stick.

Grill the patty, two to three minutes a side.

Spray the air fryer basket, set at 390, as hot as it goes; add the shrimp, spray them, and cook about two minutes, then flip and return.

Flip the burger and top with Monterey Jack; toast the bun on the grill without burning it.

Build: truffle aioli to the edges of the bottom bun, shredded iceberg, the patty, the shrimp, and a little more aioli on the top bun.