Shrimp, Crab & Lobster Burgers
1 Cup Jumbo Lump Crabmeat
½ Cup Raw Lobster, Diced
1 Cup Ground Shrimp
1 Cup Panko Breadcrumbs, Pulsed In The Food Processor
1 Cup Mayonnaise
2 Teaspoons Whole–‐Grain Mustard
1 Tablespoon Yellow Mustard
1/8 Teaspoon Black Pepper
¼ –‐1/2 Teaspoon Kosher Salt
3 Tablespoons Fresh Chives, Sliced Thinly
1 Tablespoon Fresh Parsley, Chopped Finely
Red Onion Jam:
3 Cups Red Onion, Thinly Sliced
2 Teaspoons Canola Oil
½ Cup Granulated Sugar
½ Cup Freshly Squeezed Lemon Juice
½ Teaspoon Kosher Salt
1¼ Cup Mayonnaise
½ Cup Chopped Cornichon
3 Tablespoons Lemon Juice
3 Tablespoons Dill, Chopped
1 Teaspoon Ground Pink Peppercorns
4 Tablespoons Shallots, Minced
¼ Teaspoon Kosher Salt
6 Tablespoons Canola Oil For Grilling
3 Tablespoons Soft Unsalted Butter For Grilling Buns
3 Cups Mizuna Greens, Or Baby Lettuce Mix
3 Sliced Heirloom Tomatoes, Sliced
2 Lemons Cut Into Wedges
6 Grilled Deli Rolls
Add together all the patty ingredients and mix well. Divide the meat evenly into 6 patties. Place in the refrigerator.
To make red onion jam, take thinly sliced onions and toss them in canola oil, then sprinkle with kosher salt. Place them in a large shallow pan over medium heat. (Pan should have a lot of surface area for onions to cook evenly) Once translucent add sugar. Then cook for 20 minutes on medium low heat after adding the sugar. Once cooked add lemon juice and the onions will turn a vibrant hot pink. Cool, then chop finely.
To make the Tartar Sauce, mix the mayonnaise with all other tartar sauce ingredients, and set aside.
Slice tomatoes, wedge lemons and wash greens.
Brush the patties with canola oil. Spread soft butter on the buns.
Preheat grill to 350 degrees F, grill buns then cook patties until golden, about 4–‐5 minutes on each side. (The internal temperature for ground seafood must be to 121 degrees F)
To assemble burger, spread the tartar sauce on bottom bun, add the patty, add tomato, red onion jam & top with greens.
COOKING TIP: Pick through crab meat, to make sure it is free of shells