Gastography

Burger, meet your new BFF: crab salad. I’ve been seeing variations on a “sushi” burger for awhile now on the Internets and had passed it off as a too-decadent (expensive) dinner for a weeknight. Well, no more. The Asian flavors and crabby sweetness of this salad were a nice addition to what would otherwise just be yet another basic burger/dinner staple ’round these parts. I see this simple salad in my (distant) future for many hot summer nights – kicked up with some cool celery and spooned over some sort of crunch – a plantain chip, shattery tortilla or nut cracker would be delightful here.

This recipe serves 2 for dinner or 1 for dinner + 1 for lunch. For a side, some broccoli slaw would be fantastic here; but I wasn’t starving to death, so I served on its own.

Crab Salad “Sushi” Burger

Make The Aioli

1 egg
1 egg yolk
2/3 c. neutral oil (like grapeseed or avocado)
Juice of 1 lime
1 Tbsp. fish sauce (Red Boat ftw)
1 Tbsp. coconut aminos
2 tsp. sriracha (if you’re feeling froggy, the Whole30 sriracha from Nom Nom Paleo is fantastic)
1 tsp. mustard (I use Gulden’s)
1 tsp. kosher salt

Combine everything but the mayo in a bowl or jar – I use the container that came with my immersion blender. Whiz with the immersion blender, adding oil in a steady stream until everything comes together and thickens up.

Assemble The Salad

Add to a small bowl:

2 scallions, thinly sliced
1 6 ounce can lump crab meat, drained and picked through for shells
1 tsp. minced or grated ginger
zest of half a lime
2 tsp. sriracha
2 Tbsp. chopped cilantro
Pinch kosher salt
3-4 Tbsp. aioli

Mix until combined, adding aioli until your desired cohesiveness is reached. Stash in the fridge for half an hour or so to give the flavors a chance to meet and mingle.

Make Your Burgers

You’ll need:

1 lb. grass fed ground beef
Salt & pepper
1/4 to 1/2 avocado per person

Form ground beef into 2-4 burger patties. Salt & pepper both sides.

Cook 3-4 minutes per side in a large pan over medium-high heat.

While the burgers are working, slice avocado and set aside.

When the burgers are finished, top with generous spoonfuls crab salad + sliced avocado + more aioli and go to town.

Serves 2 for dinner if you want big burgers; 4 if you want quarter pounders.