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Beach Burger {Recipe}

Beach Burger recipe from Third Coast Cuisine: Recipes from the Gulf of Mexico cookbook by Stuart Reb Donald

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Beach Burger

Exactly what is a “beach burger,” you ask? Think oysters, Old Bay seasoning, rémoulade sauce … and check out the recipe below.

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Beach Burger

Ingredients:

  • 1 pound 85/15 Certified Black Angus ground chuck
  • 1 tablespoon Old Bay Seasoning
  • 3 standard hamburger buns or Keyser rolls
  • Salt & pepper to taste
  • 1 dozen Gulf oysters
  • 1 cup buttermilk
  • 1 egg
  • 2/3 cup cornmeal
  • 1/3 cup masa harina
  • 1 tablespoon Cajun seasoning
  • Cooking oil
  • Beach Burger Remoulade (recipe follows)

Beach Burger Remoulade

  • 2/3 cup tartar sauce
  • 1/3 cup cocktail sauce
  • 1 teaspoon Old Bay Seasoning
  • 1 dash Worcestershire sauce

Directions:

In a large bowl combine the chuck with the Old Bay and mix thoroughly. Divide into three equal-sized balls and form into patties, adding salt and pepper to taste. Set aside while your grill comes to temperature. When grill is ready, cook burgers as normal.

While the burgers are cooking, combine in a paper bag the cornmeal, masa & Cajun seasoning. Set aside. Whisk the egg with the buttermilk in a bowl to make an egg wash, adding salt and pepper to taste. Drain the liquid from the oysters and drop them into the egg wash. Bring cooking oil to 375 degrees in a pot or deep fryer. Once you have removed the burgers to rest, toast the buns and move oysters from the wash to the dredge (shaking off excess of both) and into the hot oil. Fry for roughly 2 minutes, turning as necessary.

To assemble, place a patty on the bottom of a toasted bun that has been drizzled with Beach Burger Remoulade, then three oysters, and finally slather a healthy dollop of Beach Burger Remoulade on the top bun. Serve with favorite burger condiments. (The burger in the picture is served with a cheese grits timbale, salt & pepper fries and a lemon wedge garnish.)

Beach Burger Remoulade
Mix and refrigerate.

© 2010 Stuart Reb Donald

From Third Coast Cuisine: Recipes from the Gulf of Mexico, by Stuart Reb Donald (4 Star Publishing)

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