QUILCENE GEODUCK BURGERS
The quintessential Washington State bivalve is the large necked clam known by the Nisqually Indian name geoduck (pronounced “gooey duck”). This recipe combines Asian flavors with the unique texture of this clam.
1/2 cup mayonnaise
2 teaspoons prepared wasabi
2 cups cabbage, thinly sliced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon sugar
3 tablespoons rice wine vinegar
1/4 cup extra virgin olive oil
1/4 cup grated onion
2 teaspoons finely grated fresh ginger
2 tablespoon extra virgin olive oil
1 tablespoon Asian sesame oil
3 tablespoons soy sauce
1 1/2 pounds fresh sushi-grade geoduck clam, ground
1 cup panko-style breadcrumbs
Vegetable oil for brushing grill rack
6 organic, artisanal hamburger buns
1. Combine the mayonnaise and wasabi in a small bowl. Cover and refrigerate.
2. In a medium bowl, whisk together the salt, pepper, sugar, vinegar and olive oil. Add the cabbage and combine. Cover and refrigerate for an hour, stirring occasionally.
3. Preheat a gas grill to medium.
4. For patties: in a large bowl, with a whisk combine the egg, grated onion, ginger, olive oil, sesame oil, and soy sauce. Add the ground clam and breadcrumbs and combine with a fork making sure all ingredients are incorporated. Form into six patties the diameter of the rolls.
5. Brush vegetable oil over grill rack. Grill patties with top closed for 3 minutes; turn and grill 3 more minutes or until internal temperature reaches 140º.
6. During the last 2 minutes of grilling the patties, place rolls cut side down on the grill to toast.
7. To assemble burgers, spread bottoms of rolls with the wasabi mayonnaise. Add patties; top with cole slaw. Close with the tops of the rolls and serve.
Makes 6 burgers.