FRIED OYSTER ON A BURGER CREATES A VERY EXOTIC YET SIMPLY DELICIOUS SPECIALTY HAMBURGER YOU CAN DO ON A GRILL OR A STOVETOP.
Contents
INGREDIENTS
FOR THE ZESTY MAYO:
- ▢⅓ CUP MAYO
- ▢2 TO 3 TSP TONY CHACHERE’S NO SALT SEASONING BLEND
FOR THE PANKO FRIED OYSTERS:
- ▢OIL FOR FRYING
- ▢8 TO 12 OYSTERS DRAINED AND GENTLY PATTED DRY
- ▢1 ½ CUP PANKO
- ▢2 TSP TONY CHACHERE’S NO SALT SEASONING BLEND
- ▢1 CUP FLOUR
- ▢SALT AND PEPPER TO TASTE
- ▢3 EGGS LARGE OR EXTRA LARGE ARE EASIER
- ▢2 TBSP BUTTERMILK USE PLAIN YOGURT IF YOU DON’T HAVE OR LIKE BUTTERMILK
FOR THE BURGERS:
- ▢4 LEAN GROUND BEEF PATTIES
- ▢4 SLICES OF STRONG CHEESE A SHARP CHEDDAR OR SWISS DOES WELL
- ▢BUNS
- ▢1 TBSP BUTTER MELTED AND COOLED
- ▢ZESTY MAYO
- ▢FRIED OYSTERS
- ▢LETTUCE
- ▢TOMATO
INSTRUCTIONS
MAKE THE ZESTY MAYO:
- Whisk the mayo with the Tony Chachere’s No Salt Seasoning Blend in a resealable airtight container and set in fridge until ready to use. This
- This can be made a day or two ahead of time. (Bonus, this is great with fries!)
FRY THE OYSTERS:
- Arrange your workstation for ease of flow and minimal mess.
- Mix the panko and Tony Chachere’s No Salt Seasoning Blend in a bowl.
- Add the flour and a pinch of salt and pepper.
- If desired, to a large resealable bag. Whisk the eggs and buttermilk together in a bowl.
- Take each oyster and toss them into the bag of flour, closing the bag, and shaking to coat evenly.
- One at a time, using tongs, removing the oysters from the flour, shaking off any excess as needed, and dredge in the egg wash.
- Drain the oyster of any excess egg and place into the panko seasoning mix. Coat and flip.
- Gently press each side once an initial coat is on to make sure there is a good panko coating clinging to the oyster.
- Arrange on a wire rack and place in fridge for 2 to 6 hours before frying.
- When ready to fry, heat 2 to 3 inches of oil in a large Dutch Oven, making sure to leave at minimum 1 inch from the surface of the oil to the rim of the pot, to 350 – 375 degrees, monitoring the temp with a heat and cook safe thermometer.
- With a slotted spoon, carefully place 3 to 4 oysters in the pot. Fry 2 to 3 minutes, flipping as needed, until golden and cooked through.
- With a slotted spoon, remove from oil, drain and let sit on a wire rack to cool. Sprinkle with a touch of salt, if desired.
- Repeat with the remaining oysters, being careful to adjust the heat as needed to maintain the oil temp.
GRILL THE BURGERS:
- Clean and oil grill as needed and preheat to medium-high heat for offset cooking.
- Prep your burgers by seasoning lightly with salt if desired and place them on the grill.
- Cook the burgers for 5 to 7 minutes, and flip.
- Remove the patties from the heat to check for doneness. 130F – 135F for medium rare with an instant-read thermometer.
- Move burgers to the top rack of the grill where it’s cooler and arrange slices of cheese atop.
- Close the lid and let melt 30 seconds to a minute.
- Meanwhile, brush the melted butter over the buns and grill or toast to a light golden.
ASSEMBLE THE BURGERS
- Add a dollop of zesty mayo to the bottom and top buns.
- Starting with the bottom bun, arrange the layers starting with the lettuce, a cooked patty, next arrange the tomato, two fried Panko Fried Oysters and finally, top with the remaining bun half.
- Serve fresh, hot and with napkins!