The GTFO Crab & Lobster Burger

with fried oysters & honey sriracha sauce

Forget the beef, forgo the pork and say adios to your chicken!  It’s time for a crab and lobster burger instead!  This is probably the ultimate of ultimate burgers in my book.  Generous chunks of meaty lobster and succulent crabmeat make up this one of a kind patty that is super moist, super rich, and super yummy.  Top it all off with some extra crispy fried oysters, slathered in a spicy, yet sweet honey sriracha sauce, all in between a buttery toasted brioche bun, and you my friend have a delicacy like no other.

Bland and boring, I don’t think so!  This beauty of a seafood burger is full of flavor and is a true serious eat.  So hop on the seafood train and take a bite out of this!  This sucker is so good it will make you lick your plate twice!

Ingredients: Yields 2 servings 

Crab Lobster Burgers: 

  • 8 oz. Lobster meat
  • 8 oz. Lump crab meat
  • 1 ½ tsp. Worcestershire sauce
  • 1 tbsp. Parsley, fresh chopped
  • 1 tbsp. Green Onion, fresh chopped
  • 1 Eggs, whole, beaten
  • ¼ c. Mayonnaise
  • ¼ c. Bread Crumbs
  • 1 tsp. Dry Mustard Powder
  • ½ tsp. Onion Powder
  • ¼ tsp. Salt
  • ½ tsp. Pepper
  • 2 Brioche Buns

Fried Oysters:

  • 1/2 cups bleached all-purpose, high-gluten flour
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 3/4 teaspoon salt
  • 2 tablespoons baking powder
  • 20 medium-size fresh oysters, opened, removed from shells, patted dry

Honey Sriracha Sauce:

  • 1/3 c. Siracha
  • 1/3 c. Honey
  • 2 Tbsp. Sesame Oil
  • Splash of Apple Cider Vinegar or Rice Vinegar

Directions: 

  1. Preheat the oven to 350˚F.
  2. Gently squeeze all of the excess moisture from the lobster and crab meats. Carefully examine the lobster and crab meat a handful at time and remove any shell fragments. Set aside.
  3. Mix the dry mustard, Worcestershire, parsley, green onion, egg, mayonnaise, onion powder, salt and pepper in a large mixing bowl, and then fold in cleaned lobster and crabmeat.
  4. Stir until just combined to maintain texture of seafood. Gently fold in the breadcrumbs and mix until just combined.
  5. Allow the mixture to rest so the breadcrumbs have adequate time to absorb excess moisture. The crab cake should be extremely moist and tender, just to the point of falling apart.
  6. Divide the crab cake mixture into 2 portions and shape into large burgers that fit the buns. Heat about 1 tbsp. of olive oil and sauté the crab burgers in skillet over medium heat until golden brown.
  7. While the burgers are browning heat oil to fry the oysters (To fry oysters: Heat deep fryer to 375 degrees F (190 degrees C).  Combine dredging mixture. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.  Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels).
  8. Remove burgers from pan and place on baking tray. Place in oven for 2 to 3 minutes to ensure center is hot. While the crab burgers are roasting, toast the brioche buns.
  9. Place the burgers on the buns and garnish with fried oysters, lettuce and honey siracha sauce.
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