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.

5
Servings
1203
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
44g
63%
Sugar
32g
36%
Saturated Fat
15g
63%
Cholesterol
158mg
53%
Carbohydrate, by difference
136g
100%
Protein
69g
100%
Vitamin A, RAE
225µg
32%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
347mg
35%
Choline, total
115mg
27%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
4µg
0%
Folate, total
194µg
49%
Iron, Fe
15mg
83%
Magnesium, Mg
156mg
49%
Manganese, Mn
2mg
100%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
834mg
100%
Riboflavin
1mg
91%
Selenium, Se
91µg
100%
Sodium, Na
2616mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
438g
16%
Zinc, Zn
11mg
100%

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.