What happens when you want to clearly on a South’s classic po’Boy and have your hamburger at the same time? This. The perfect surfing and grass burger with fried oysters. Go great or go home.
You can have the best of both worlds and this hamburger proves it. It has a large robust pie seasoned with fried oysters in golden brown panko and the flavor is out of the world!
This Oyster Burger recipe is the perfect combination of crunchy fried bites, robust goodness and a blow of Spezia to keep everything together. Inspired by the great and daring flavors of Louisana, this southern Bayou hamburger is a must for anyone who loves seafood.
What is a surfing and grass hamburger?
Jump the steak and take your surfing hamburger style n Turf. With seafood (surfing), this robust hamburger (the turf) is well balanced, tasty and delicious-is the type of hamburger you dream of!
Inspired by Oyster Po’boys
After drooling on some food memories of the Gulf Coast, I decided to go classic GirlCarnivore and throw down an epic hamburger to celebrate. A large all-beef pie seasoned with fried oysters in crunchy panko and a toasted sandwich spread in my secret-a personalized-Carrow-Carinted Aioli weapon of Spezia was all I dreamed of it was. And the best part is that you don’t have to dine to get it! Put your hands on this colossal hamburger made in the kitchen!
But, like all things born on Bayou, this surfing and grass hamburger with fried oysters has a little oddity. After all, throwing a hamburger together with an oyster is a little out there.
But think about it. Did the oysters work as an appetizer before a wonderful Ribeye dinner in an imaginative Steak House? YES? So why not bring the wonder of an oyster fried in a hamburger?
You are creating surf n Turf Magic here.
What you need to create the best surfing and grass burger with fried oysters
For the spicy Mayo:
- Mayonnaise
- Space cajun
For oysters fried by Panko
- Frying oil
- Oysters – emptied and dried.
- Panko breadcrumbs
- Space cajun
- Flour for all uses
- Salt and pepper
- Egg
- Buttermilk – Either simple yogurt or sour cream.
For hamburgers:
- Hamburger meatballs
- Sliced cheese – Sharp or Swiss cherdar.
- Sandwiches
- Butter – Fuse.
- Hamburger condiments – lettuce, tomato and all your favorites.
How to do a surf hamburger n Turf
The only challenge to this recipe is to bring together the entire stack in the best possible state of promptness. If the hamburger is juicy and warm but not too cooked, and pleasant and toasted oysters, then it is ideal.
Make sure your oysters don’t become soaked before going to Burger. The hamburger will still have a good flavor, but will not reach the status of “Holy Mackerel”. Those oysters must have a lot of crunch outside.
For the spicy Mayo:
Beat the mayonnaise with the Cajun dressing and put it in the fridge until you are ready to use it.
For fried oysters:
Mix the pangraded Panko with the Cajun dressing.
Mix the flour with a pinch of salt and pepper.
Beat the eggs and lacticello in a bowl.
Prevent the oysters through the seasoned flour, then dip them in the washing of the eggs and then in the breadcrumbs of Panko.
Press the oysters in the breadcrumbs to make sure they are well covered.
Refrigerate the oysters for 2-6 hours before frying.
Heat the oil in a cast iron or oven pan.
Fry the oysters until golden brown and drain on paper towels.
For hamburgers:
Preheat your grid over medium-high heat for offset cooking.
Grill the burgers until they reach 130-135-F with an instant reading thermometer.
Move the hamburgers to the top grill of the grill and arrange the cheese above to dissolve.
Brush the melted butter on the sandwiches and grill until light golden.
To assemble:
Distribute some mayonnaise for the upper and lower part.
Arrange the lettuce, the hamburger pie, the tomato and two fried Panko oysters on the lower sandwich, then at the top of the upper half of the sandwich.
Serve suggestions
These abundant surfing and grass hamburgers with fried oysters are fantastic alone, or you can combine them with popper jalapento chips or cheesteak cheeses of Philly.
Or, do everything and do a bar of hamburger all over the world with tasty choices such as:
Storage instructions
Once cooked and assembled, the hamburgers will not maintain well without the sandwiches becoming so much. To keep the leftovers, pack them separately and keep them in the fridge for 2-3 days.
Frequent questions
I love my spicy Mayo with a surfing and a completely loaded grass hamburger. Zesty Mayo is a combination of mayonnaise and Cajun condiment, but you can revive it with spicy sauce to do it more spicy!
Everything goes! They are partial to fried oysters but shrimp, lobster and even fish fillets would work everyone.
This is a large hamburger, so you need a heavy sandwich that will remain. Choose a baking sandwich: they tend to have more substance for them and do not lift or do not fall on you.
Southern Foods, in particular those with roots in the Gulf regions, have always held a special place in my culinary curiosities. Let’s see what else I shoot this season.
If you tried my Oyster Bayou Burger Fried Fried Fried or any other hamburger recipe on GirlCarnivore.com, please don’t forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow meOn Instagram @GirlCarnivore as well as on Twitter AND Facebook.
The fried oyster on a hamburger creates a very exotic but simply delicious specialized hamburger that you can make on a grill or on a hob.
Prevent the screen from going to sleep
grill
mixing bowl
Deep boiler for frying
For the fried oysters of Panko:
Make the Mayo spicy:
Beat the mayonnaise with the season of seasoning of the Tony Charachere salt in a dating hermetic container and impose in the refrigerator until it is ready for use. This
This can be done one day or two in advance. (Bonus, this is fantastic with chips!)
Fry the oysters:
Organize your workstation for ease of flow and minimum casino.
Mix the mixture without savory pako and Tony Charachere in a bowl.
Add the flour and a pinch of salt and pepper.
If desired, in a large compensable bag. Beat the eggs and lacticello together in a bowl.
Take each oyster and throw them in the flour bag, closing the bag and shaking you to cover evenly.
One at a time, using the pliers, removing the oysters from the flour, shaking any excess in need and draga in the washing of the eggs.
Scroll the oyster of any excess egg and put in the panko dress mix. Coat and reversal.
Gently press each side once an initial coat is on to make sure there is a good coating of panko clinging to the oyster.
Arrange on a wire rack and place in the refrigerator for 2-6 hours before frying.
When it is ready to fry, heat from 2 to 3 inches of oil in a large Dutch oven, making sure to leave at least 1 inch from the oil surface to the edge of the pot, to 350 – 375 degrees, monitoring the temperature with a safe thermometer and cook.
With a perforated spoon, carefully place from 3 to 4 oysters in the pot. Fry from 2 to 3 minutes, launching if necessary, until golden and cooked.
With a perforated spoon, remove from the oil, drain and let it rest on a wire rack to cool. Sprinkle with a touch of salt, if desired.
Repeat with the remaining oysters, taking care to regulate heat as needed to maintain the oil temperature.
Grill hamburgers:
Clean and oil grills if necessary and preheat over medium-high heat for offset cooking.
Prepare your burgers by slightly condemning the salt if you want and place them on the grill.
Cook the hamburgers for 5-7 minutes and turn turn.
Remove the meatballs from the heat to check the donass. 130f-135f for medium rare with an instant reading thermometer.
Move the hamburgers to the top rack of the grid where it is cooler and place slices of cheese at the top.
Close the lid and let melt 30 seconds at one minute.
In the meantime, brush the melted butter on the sandwiches and grill or toast a golden light.
Assemble the hamburgers
Add a spoonful of spicy Mayo to the bottom and sandwiches.
Starting from the lower sandwich, arrange the layers that start with the lettuce, a cooked pie, then arrange the tomato, two fried fried oysters and finally, on top of the half of the remaining sandwich.
Serve fresh, warm and with napkins!
Keep in mind that your oysters will have to sit for several hours before cooking, then prepare in advance.
Calories: 756Kcal | Carbohydrates: 42G | Protein: 34G | Fat: 48G | Saturated fat: 18G | Cholesterol: 228mg | Sodium: 622mg | Potassium: 495mg | Fiber: 2G | Sugar: 2G | Vitamin A: 590Iu | Soccer: 322mg | Iron: 6.4mg
