The World Is My Oyster Burger

In honor of Build a Better Burger’s 30th Anniversary, The World is My Oyster Burger represents the traditional Pearl Anniversary perfectly, and a bit non-traditionally. It also reflects a lot about me. My middle name is Pearl, after my mama, who taught me how to cook and improvise in the kitchen, even using canned oysters, which my daddy absolutely adored! I love balanced, but huge, flavors, and lots of texture in my food. I search for unique ingredients to bring on the flavor and make people wonder how in the world did I do that?! In this amazing burger, chopped smoky oysters add savory flavor and texture to a hefty, well-seasoned beef chuck patty (achiote con cilantro, Cajun seasoning, lemon, and parsley anyone?) The patty is char-glazed with a spicy, tangy, sweet, perfectly balanced glaze and topped with Monterey Jack cheese. A mix of charred oyster mushrooms, scallion greens, and shishito peppers, along with little a gem lettuce, add more texture, umami, freshness, and flavor, all between a toasty brioche bun slathered with a zesty lemon-ginger mayo to bring it together. In the backyard, kitchen, camping, on the deck, balcony, landlocked, or coastal, with this burger and a couple of glasses of well-chilled Sutter Home Gewurtztraminer (a favorite of mine and perfect with big, spicy-sweet flavors), no matter where you are, the world is indeed your oyster, so find the Pearl!

Serves: 6 Regular-Sized Burgers

INGREDIENTS:

Zesty Lemon-Ginger Mayonnaise:

• 2/3 cup mayonnaise
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon fresh ginger, ground
• 2 teaspoons garlic-chili paste
• ¼ teaspoon salt

Glaze:

• ½ cup light brown sugar, packed
• 1 teaspoon fresh ginger, ground
• 1 tablespoon sambal oelek
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons fish sauce

Burger:

• 2 pounds ground beef chuck
• 1 (3.75 ounce) can smoked oysters, drained and chopped well
• 1 packet achiote con cilantro seasoning
• 1 teaspoon Cajun seasoning with salt
• ¾ teaspoon salt
• ¼ cup fresh Italian parsley, finely chopped
• 1 teaspoon lemon zest

Toppings:

• 2 tablespoons vegetable oil
• 2 cups sliced oyster mushrooms
• 1 bunch green onions or scallions, stems only cut into 1-2 inch pieces
• 15-18 shishito peppers, stems removed and split lengthwise
• ¼ teaspoon salt
• 8 ounces shredded Monterey Jack cheese
• 6 brioche buns
• 4 tablespoons softened butter
• 18 outer leaves gem lettuce or romaine

INSTRUCTIONS:

Zesty Lemon-Ginger Mayonnaise:

1. In small bowl, mix mayonnaise, lemon zest and juice, ginger paste, garlic-chili paste, and salt – then set aside

Glaze:

2. In small, heavy saucepan over medium heat mix brown sugar, ginger, sambal, vinegar, and fish sauce and simmer 2 to 3 minutes, or until sugar is dissolved and mixture is glossy and slightly thickened – then set aside for grilling the burgers

Burger:

3. Heat grill to medium-high heat and coat rack heavily with non-stick spray
4. Crumble the ground beef and chopped oysters into a large bowl and sprinkle with achiote seasoning, Cajun seasoning, salt, parsley, and lemon zest; then mix gently, but thoroughly, and divide the mixture into six loose balls and pat into 5- to 6-inch patties
5. To grill, place patties on the hot, sprayed grill and cook patties 3 minutes, then turn and brush with the reserved glaze and cook another 3 minutes, turn and brush with glaze again
6. Turn and glaze at 1 to 2 minute intervals, for another 3 to 4 minutes, or until glaze is lightly charred and patties are medium
7. Last couple of minutes of cooking patties, divide the cheese among the patties to melt, brush cut-sides of buns with butter, and toast the buns cut-side down on grill

Toppings:

8. While cooking patties (or prior), coat a skillet or grill-tray with vegetable oil over medium high heat and grill/char the mushrooms, scallion stems, and peppers until charred/blistered for 2 to 3 minutes and sprinkle with salt

Assemble:

9. Spread both halves of the toasted buns with the mayo, add patty, mushrooms, scallions, and shishitos, then lettuce leaves and top of bun
10. Serve with chilled Sutter Home Gewürztraminer!