Chesapeake Burger Recipe

Feb 01, 2013 @ 5:56 PM
Posted by Emilie Bousquet Walsh, Special Contributor

Nutrition

Cal/Serving: 2,525
Daily Value: 126%
Servings: 5

High-Fiber

Fat	200g	308%
Saturated	22g	108%
Trans	1g	0%
Carbs	139g	46%
Fiber	14g	55%
Sugars	24g	0%
Protein	48g	97%
Cholesterol	304mg	101%
Sodium	6199mg	258%
Calcium	454mg	45%
Magnesium	144mg	36%
Potassium	1650mg	47%
Iron	10mg	55%
Zinc	7mg	47%
Vitamin A	7335IU	147%
Vitamin C	34mg	57%
Thiamin (B1)	1mg	60%
Riboflavin (B2)	1mg	56%
Niacin (B3)	9mg	43%
Vitamin B6	1mg	55%
Folic Acid (B9)	253µg	63%
Vitamin B12	9µg	154%
Vitamin D	2µg	1%
Vitamin E	44mg	220%
Vitamin K	197µg	246%
Fatty acids, total monounsaturated	107g	0%
Fatty acids, total polyunsaturated	62g	0%

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This burger was created as an ode to Baltimore Ravens fans for Super Bowl XLVII. A Maryland crabcake topped with a caper aioli, shredded romaine, and Old Bay frizzled onions is the perfect way to treat a Maryland fan right.

INGREDIENTS

For the caper aioli:

4 cups mayonnaise
2 cups halved and chopped scallion whites
2 cups chopped cornichons
1 cup capers, rinsed and minced
1/2 cup lemon juice
Cayenne, to taste
Salt, to taste

For the crabcakes:

1 pound lump crabmeat
2 tablespoons ground panko, plus extra for breading
2 tablespoons mayo
1 tablespoon Old Bay
1 teaspoon lemon juice
2 tablespoons minced celery
2 tablespoons minced fennel
1 tablespoon minced garlic
1 tablespoon sliced cilantro
1 tablespoon sliced tarragon
2 tablespoons chopped parsley
6 eggs, beaten
2 cups flour

For the frizzled onions and the burger:

3 Spanish onions, thickly sliced
2 cups milk
1/2 cup garlic powder
1/2 cup onion powder
2 tablespoons cayenne
1/2 cup Spanish paprika
1/4 cup salt
1 cup all-purpose flour
Vegetable oil, for frying
5 hamburger buns, toasted

DIRECTIONS

For the caper aioli:

Combine all of the ingredients together and mix well. Chill until ready to serve.

For the crabcakes:

In a large bowl, mix all of the ingredients together. Using ½ of the batter, form into balls.

For the frizzled onions and the burger:

In a bowl, add the onions to the milk and let them soak while you prepare the breading. Mix together all of the dry ingredients. Drain the onions from the milk and dredge in the seasoned flour.

Set 2 medium-sized skillets over high heat and fill with about 2-3 inches of vegetable oil. Heat to 375 degrees. Fry the onions in one skillet and the crabcakes in another until both are golden brown, about 5 minutes for each.

To assemble the burgers, place each crabcake on a bun and top with the caper aioli, shredded lettuce if desired, and the frizzled onions.