Chesapeake Burger

Chesapeake Burger
Staff Writer

Thinkstock/iStockphoto

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
  • eggs, beaten
  • 2  Cups  flour

For the frizzled onions and the burger

  • 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
  • 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. 

Nutritional Facts

Total Fat
31g
44%
Sugar
46g
51%
Saturated Fat
6g
25%
Cholesterol
84mg
28%
Carbohydrate, by difference
144g
100%
Protein
26g
57%
Vitamin A, RAE
285µg
41%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
57mg
76%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
361mg
36%
Choline, total
43mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
83µg
21%
Iron, Fe
6mg
33%
Magnesium, Mg
108mg
34%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
653mg
93%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
1730mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
484g
18%
Zinc, Zn
3mg
38%

Pea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.