Chesapeake Burger

4 from 3 ratings

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.

Servings

servings

Ingredients

4 cup mayonnaise
2 cup halved and chopped scallion whites
2 cup chopped cornichons
1 cup capers, rinsed and minced
1/2 cup lemon juice
cayenne, to taste
salt, to taste
1 pound lump crabmeat
2 tablespoon ground panko, plus extra for breading
2 tablespoon mayo
1 tablespoon old bay
1 teaspoon lemon juice
2 tablespoon minced celery
2 tablespoon minced fennel
1 tablespoon minced garlic
1 tablespoon sliced cilantro
1 tablespoon sliced tarragon
2 tablespoon chopped parsley
6 eggs, beaten
2 cup flour
3 spanish onions, thickly sliced
2 cup milk
1/2 cup garlic powder
1/2 cup onion powder
2 tablespoon cayenne
1/2 cup spanish paprika
1/4 cup salt
1 cup all-purpose flour
vegetable oil, for frying
5 hamburger buns, toasted

Directions

Combine all of the ingredients together and mix well. Chill until ready to serve.
In a large bowl, mix all of the ingredients together. Using ½ of the batter, form into balls.
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.