Description
Summer isn’t complete without a surf n’ turf burger! Add some pimento cheese and you have the perfect Southern burger.
Ingredients
- FOR THE CRAB CAKES:
- ⅓ cups Panko
- 2 Tablespoons Green Onions, Minced
- 1 teaspoon Garlic Powder
- 2 Tablespoons Mayonnaise
- 1 teaspoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Old Bay Seasoning
- ½ teaspoons Worcestershire Sauce
- 1 whole Egg, Beaten
- 1 cup Fresh Crabmeat
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- FOR THE CAJUN REMOULADE:
- ½ cups Mayonnaise
- ¼ cups Djion Mustard
- 1 Tablespoon Cajun Seasoning
- Salt And Pepper, to taste
- FOR THE BURGER:
- 1-½ pound Ground Beef
- 1 teaspoon Tabasco
- Salt And Pepper, to taste
- 3 Brioche Buns
- 3 Tablespoons Pimento Cheese
Preparation
For the crab cakes:
In a large bowl, combine all ingredients except oil. Take the crab mixture and form into medium-sized patties. Preheat a skillet to medium-high heat and add olive oil. Place patties in the skillet and cook for about 3–4 minutes on the first side, flip, and cook for additional 2 minutes. Remove from skillet and place on a plate.
For the cajun remoulade:
In a bowl, combine all ingredients.
For the burgers:
Preheat grill to medium-high heat. In a large bowl, combine beef, Tabasco, salt and pepper. Form beef into large patties. Place beef patties on the grill and cook for about 5 minutes on the first side. Flip, and cook for additional 3 minutes on the other. Remove patties from grill and set aside to rest before serving.
To serve:
Place hamburger patty on top of the bottom brioche bun. Top the burger with 1 tablespoon pimento cheese. Place the crab cake on top of the burger followed by a dollop of the remoulade. Place the top of the brioche on the remoulade and serve. Repeat for remaining burgers.
