Posts Tagged ‘crab’

California roll burger

by Sarah Steimer

The crab on top of this burger makes it extra rich, but also very summery. Other topping options could include pickled ginger, fish roe or other items usually offered at sushi restaurants.

  • 1 pound ground beef
  • 1/2 teaspoon fish sauce
  • salt and pepper to taste
  • 6-8 ounce crab meat (tail, claw, whatever)
  • 1-2 tablespoons mayonnaise
  • 1/4 cup mayonnaise
  • 1/2-1 teaspoon wasabi powder or paste (I added even more)
  • lettuce or spinach
  • tomato, sliced
  • avocado, sliced
  • nori strips (just take nori paper and slice into thin strips)
  • cucumber, sliced thin
  • sriracha (optional)
  • hamburger buns

Using your hands, combine the ground meat, fish sauce, salt and pepper. Form into four patties.

This is one tall burger – I highly recommend a soft bun so you can easily squash it down and jam it into your trap.

Mix together the crab meat with the 1-2 tablespoons of mayonnaise and set aside. Combine the 1/4 cup of mayonnaise with the wasabi, adjusting to your taste, to make the wasabi-mayo spread. Set aside.

Grill the patties to your desired “doneness” and remove from the heat. Pat off any excess grease with a paper towel – unless you enjoy that grease.

Place the tomato and lettuce/spinach on the bottom half of the hamburger bun (you’ll have too much balanced on top of the patties to add this later). Next add the hamburger patty, crab, nori strips, cucumber slices and avocado. Spread the wasabi-mayo on the top half of the bun, along with a swirl of sriracha if you so please.

Makes four burgers.

Recipe adapted from: Use Real Butter


Greek turkey burgers with pickled onions and tzaziki sauce

by Caitlin Saniga

I love that these burgers are bursting with flavor. And if you’re wondering about the bread I used, it’s double-round sandwich flatbread I saw on sale at Kroger. It was perfect for these burgers!

Pickled red onion (make ahead if using):

  • 1 red onion, sliced into 1/4-inch rings
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt

Tzaziki sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cucumber
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill weed


  • 1/2 cup feta cheese
  • 1/2 cup chopped kalamata olives
  • 1/3 cup fresh chopped parsley
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1.5 pounds ground turkey (pork or lamb works, too)
  • 4 buns, pitas or flatbreads for serving
  • greens for serving

These super-easy pickled onions are a great way to get into pickling. They take minimal prep time, and most of the magic happens in the fridge. They last about 3 weeks.

To make the pickled onions: Bring a small saucepan of water to a boil. Add the onions, put the lid on and blanch for 1 minute. Drain in a colander. Put the onions back in the pan. Add the vinegar, salt and just enough water to cover the onion. Cover and bring to a boil. Simmer for two minutes.  Pour the onions and brine into a jar, cover and store in the fridge to chill. It’s best to make these a day before the burgers.

To make the tzaziki sauce: Mix all of the ingredients in a small bowl and store in the fridge to chill. This can be made up to a day in advance.

To make the burgers: Start up the grill or preheat a countertop grill (Foreman-style works.) if that’s how you plan to cook the burgers. (You can also make these in a pan.)

In a large bowl, mix the feta, olives, parsley, garlic, oregano, basil, pepper and salt. Add the ground meat and use your hands to thoroughly mash together the mixture. Shape the mixture into 4 round patties.

These burgers pack really nicely. I should know! I’ve been taking them for lunch at work for the past week. For picnics at the park, I suggest assembling the burgers with buns and greens, wrapping them in foil and packing the onions and tzaziki sauce separately to avoid mushy buns.

Grill or pan-fry the burgers until the internal temperature is 165 degrees, about 7-9 minutes on each side or 7 minutes on a countertop grill.

Serve on buns, pitas or flatbreads with pickled onion, tzaziki sauce and greens.

Makes four burgers.

Recipe adapted from: Food o’ del Mundo

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Sarah Steimer

I got Bill and I sushi-making classes for Christmas, which we took back in January. This was, admittedly, the first time we’ve made them since, but I’m happy to report that we forgot nothing.

For the rice

  • 2 cups sushi rice (MUST be sushi rice)
  • water
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt

Rinse the rice about three or four times, or until the water is nearly clear.

Place the rinsed rice in a medium pot and add two cups of water. Without a lid, bring the water to a boil over high heat. Lower the heat as far as possible and cover. Let simmer for 15 minutes. Turn off the head and let sit for 10 more minutes.

Microwave the vinegar, sugar and salt for 30-45 seconds. In a wooden or glass bowl, combine the rice with the warm vinegar mixture. Fold gently so all the rice is coated in the vinegar. Let the rice sit until it reaches room temperature before use.

For the rolls

  • 4 sheets of nori paper
  • 1 cucumber, cut into matchsticks
  • 1 avocado, sliced
  • crab – can use the imitation crab sticks or real crab, which is kind of expensive but very delicious

Start by getting all of your ingredients ready – you’ll have sticky rice fingers while you work and won’t want to be grabbing for everything after the fact.

Avocado, lump crab and cucumber.

You will need a sushi mat for rolling. We covered ours in plastic wrap because this makes it easier to clean after (picking rice out of all those little crannies could be a pain).

Keep a small bowl of water handy to dip your fingers it, this keeps the rice from sticking to your fingers TOO much. Use a cup of rice or less for each roll. Place the rice in the center of the mat and use your wet fingers to lightly flick the rice toward the outside of the mat. DO NOT mash the rice down, flick gently to distribute.

Chef Bill demonstrating the rice distribution for us. try to get as close to the edge of the mat as possible.

Once the mat is covered in rice, place the nori paper on top of the rice, with the rough side facing down. Press the nori down gently, but firmly.

Nori paper on top of the rice.

Add the “inside” ingredients in a row, being careful not to add too many. Arrange these in the upper one-third of the square.

Get those ingredients all the way to the edges.

Working from the top, start your roll by carefully lifting the mat and rice/nori over the inside ingredients, pressing firmly as you go. As you continue to roll down, pull the mat away from the roll as you go, you don’t want to roll the mat itself up into the roll. Once the maki is fully rolled up, give it a good press with the mat before removing it.

If you made the rice well, it should very easily lift away from the mat as you roll.

Finally, use a very sharp knife to cut the roll into eight even pieces. Start by cutting the roll in half, cutting those halves in half and so on.

My very fancy Japanese knife (by Shun). Ironically, Bill got the knife for me as a Christmas gift at the same place we took our sushi class.

Serve with wasabi, soy sauce and any other dips you would like.

By the way, the special pink sauce we put on top of our rolls was Bill’s invention. He just mixed together a lemony mayonnaise we had with some sriracha sauce, adjusting for spiciness.

The end!

Makes four servings: one roll per person, with eight pieces per roll.

Rice recipe from Alton Brown via the Food Network

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