Seafood Burgers with Heirloom Cherry Mix

Makes 8 medium size burgers
Menu Category: Entrée or passed Appetizer if you want to cut them in half

 

Ingredients:

5 tablespoons olive oil

3 cloves of garlic, finely chopped

2 tablespoons mayonnaise

2 tsp orange juice

¼ cup finely chopped shallots

¼ cup finely chopped red bell pepper

2 tablespoons finely chopped dill

1 tablespoon finely chopped chives

1 egg

1 pound cooked salad shrimp, peeled and deveined (any size will do for this recipe)

1 8 oz container of fresh crab claw meat

1 pint of cherry heirloom tomatoes

Sea salt and freshly ground black pepper

1 package hard rolls or desired roll or bun

 

Method:

1.  In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper, chopped garlic and orange juice and cook until softened. Remove from the heat.

2.  Put the shrimp and crab meat in a food processor and pulse slowly until mixed and chopped (do not over mix or put on high speed). In a bowl, combine the shrimp and crab with the sautéed vegetable- mixture. Add the fresh dill and chives with salt and pepper (to taste). Fold mayonnaise one teaspoon at a time, to just bind the burgers. Add 1 egg (this is optional). Form into patties, and refrigerate until ready to cook.

3.  Wash and cut tomatoes to desired size and mix with sea salt and a drizzle of olive oil. Set aside to garnish the patties.

4.  Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.

5.  Serve on hard rolls with a dollop of mayonnaise and top with tomatoes.