Over the top Surf n Turf Burger
For The Burgers:
2 pounds ground chuck
1 teaspoons sea salt
2 teaspoon Paul Prudhomme Meat Magic Seasoning Blend
2 Â½ cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil
1/2 cup chopped scallions, white part only
pinch of sea salt
1/2 cup chopped scallions, green part only
3 tablespoon chopped garlic
2 pounds Dungeness crab, gone over very carefully for shells
1 large egg
2 1/2 cups panko (Japanese breadcrumbs)
Â½ cup grated Parmigiano-Reggiano cheese
1 cup flour
2 egg, beaten with 4 tablespoons water
1 cup olive oil
1 cup olive oil
1 pound sweet potatoes peeled and thinly slice
Pinch of sea salt
Colivita olive oil
6 sourdough rolls split
1 cup shredded iceberg lettuce
1 jar Horseradish mayonnaise, best quality
1 Jar Wasabi mayonnaise, best quality
For the Burger:
In large mixing bowl add ground beef, salt and meat magic and mix as gently as possible without compacting the meat. Form into 6 equal burgers and shape to fit roll. Refrigerate till needed.
For cheese crisps
Place non-stick sautÃ© pan over medium-high heat and let get hot. Divide cheese into 6 equal portions and with your hand sprinkle Parmigiano-Reggiano cheese in pan in a circle smaller than bun about 1/8 inch thick and let cheese melt. When cheese is slightly browned, carefully flip over crisp and brown other side about 2-3 minutes per side. Slide onto flat paper towels and let cool and harden.
For the Crab Cakes:
In a sautÃ© pan, over medium heat, heat the olive oil. When the oil is hot, add the onions. Season the vegetables with salt. SautÃ© for 2 minutes Add the green onions and garlic. SautÃ© for 1 minute. Remove the mixture from the heat and place into a mixing bowl. Cool completely add crabmeat, egg, 1/2 of the bread crumbs and Â½ cup cheese and mix well. Set aside. Form the mixture into 6 individual cakes, about 3/4-inch thick. Dredge the cakes in the flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the remaining bread crumbs, coating completely. In a large sautÃ© pan, over medium heat, add the olive oil. When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side. Remove and drain on paper towels. Keep warm.
For Sweet potato chips
Heat oil over medium-high heat, when hot place slices of sweet potatoes in oil do not over crowd and fry on both sides till crisp, about 1.5 minutes per side. Drain on paper towels. Sprinkle with sea salt.
Wipe grill rack with oil and place burgers over medium-high heat, grill for 3-4 minutes then flip and grill for 5 more minutes. When there is 2 minutes left brush rolls with oil and grill till golden brown.
On bottom of roll spread horseradish mayonnaise to cover roll, cover with shredded lettuce. Then place a layer of sweet potato chips, top with burger, then cheese crisp, then crab cake. Spread Wasabi mayonnaise on grilled side of top bun and cover cake. Serve.