Sunday, December 22, 2019

Mainely Burger

I called this my Mainely burger because it reminds me of what my mother made for our family (in Maine). She often made us patties by hand chopping or grinding a combination of wild Maine shrimp and chicken. These 2 ingredients make delicious moist patties to be eaten whole in sandwiches/burgers or in slices accompanied by piping steamed rice, noodles or pasta. I prefer to fry my burger buns in a pat of butter or Benecol (plant-based) so the interior will not be too soggy.

Mainely burger
Mainely Burger (makes 2)

Ingredients:

2 hamburger buns, pan-fried with a pat of butter or Benacol until golden
Mayonnaise
Sriracha (hot sauce)
2 large Fried Soft-Shell Crabs (more if using smaller ones)
2 Mom's Chicken and Shrimp Patties (see recipe below)
A few slices of Pan-Fried Red Onion (see recipe below)
1 young kelp, blanched in boiling water for about 10 seconds, strained, cut into 2-inch lengths
Tomato slices
Avocado slices
Fresh cilantro, optional

Method:

Layer the ingredients according to your taste.

mom's chicken and shrimp patty

Mom's Chicken and Shrimp Patties (makes 4 patties)

Ingredients:

4 oz shrimp, peeled, deveined, diced
6 oz chicken thigh, deboned, skinless, diced
1/2 tsp shallot-garlic-ginger seasoning (see recipe below)
About 1 Tbsp of egg white
A pinch of salt
A pinch of ground pepper (black or white)

Method:

Combine all ingredients and either hand chop or use a food processor to mince everything. The texture is up to you. I prefer to mince everything slightly on the rough side. Divide the mixture into 4 parts and wet your palm with a little oil and form a round mound with each part. Refrigerate the mound to chill either overnight or at least 4-6 hours. Pan fry with a little oil until cooked thoroughly and golden on each side (about 10 minutes). May add a little oil to the back of the spatula to help press the patties down to make thinner. To test for doneness slice the center to check. The meat should be opaque once cooked.

shallot-garlic-ginger seasoning
Shallot-Garlic-Ginger Seasoning

Ingredients:

1 large shallot, peeled, grated
2 large garlic cloves, peeled, grated
1/2 inch x 1/2 inch ginger, peeled, grated

Method:

Mix well.

pan-fried red onion
Pan-Fried Red Onion

Ingredients:

About 1/2 tsp oil (vegetable or your preference)
1 red onion, peeled, sliced
A pinch of salt (optional)

Method:

Fry the onion in oil until soft. Season with salt if interested.






No comments:

Post a Comment

Green Crab Suppliers

If you are interested in purchasing green crabs and other seafood here are a few contacts. I am only passing the information and I do not re...