Sweet Chili-Glazed Mahi Crab Burger with Grilled Honey-Lime Basted Baby Bok Choy
Ingredients
Honey-Lime Butter:
1 stick (8 tbs.) unsalted butter, melted
3 tbs. freshly squeezed lime juice
2 tbs. honey
Patties:
1 lb. mahimahi fillets, fine chopped
1 lb. crab meat, well-drained and picked-over for shells
1/2 cup Japanese panko
2 tsp salt
1 tsp. freshly ground pepper
1/4 cup oyster sauce
1 beaten egg
1/2 cup chopped green onions
3 tsp. sesame oil
2 tbs. honey
2 tsp. grated ginger
2 tbs. freshly squeezed lime juice
Vegetable oil for brushing on grill rack
1/2 cup Thai sweet chili sauce
6 baby bok choy
6 sesame seed buns
Instructions
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high. Prepare the Honey-Lime Butter: Place a 8" fireproof sauce pan on to hot grill rack, place one stick (8 tbs.) unsalted butter in pan and stir until completely melted. Take pan off the heat, add the lime juice and honey and stir until well blended. Set aside. Prepare the patties: In a large mixing bowl, combine the mahimahi, crab meat, panko, salt, pepper, oyster sauce, beaten egg, green onions, sesame oil, honey, ginger and lime juice. Handling the mixture as little as possible toavoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties onto the grill rack until patties are opaque, about 4-5 minutes and grill marks appear. Baste patties with the sweet chili sauce 2 times. Turn patties over and continue grilling until well done about 4-5 minutes, basting the patties 2 times. Burgers will flake easily when done. Transfer patties onto large plate and cover with foil. Prepare the bok choy: Rinse the baby bok choy and pat dry with paper towels. Cut bok choys in half lengthwise, do not cut bottom stem. Generously brush the bok choy on both sides with the honey-lime butter and place them on grill rack, sear on both sides until grill marks appear, about 1-2 minutes on each side. While bok choy is cooking, split open the sesame seed buns and brush the cut sides with the honey-lime butter and place them on the outer edges of the grill, cut sides down, until lightly toasted. Assemble the burgers: Trim off the tough bottom stems of the basted bok choy halves. On each bottom bun, place one patty and two bok choy halves, cover with bun tops and serve.