Seafood Burger
Ingredients (serves 6)
| buns | 6 |
| green leaves | 6 |
| purple onion, coarsely chopped | 30g |
| tomatoes, sliced into 6 pieces | 2 |
For the seafood patty
| Fish Cake Mix | 100g |
| milk | 400cc |
| heavy cream | 50cc |
| egg | 1(55g) |
| black pepper | 1g |
| extra virgin olive oil | 20g |
| onion | 75g |
| shiitake mushrooms | 50g |
| salt | 1g |
| shrimp,peeled | 100g |
| small scallops | 100g |
For the sauce
| soy sauce | 100cc |
| ginger (grated) | 100g |
| Mirin (sweet cooking sake) | 100cc |
Directions
- ①Chop the onion and shiitake mushrooms into 5 mm cubes.
- ②Heat olive oil in a pan, sauté the onions until transparent, then add the shiitake mushrooms. Stir in the scallops and chopped shrimp, season with salt, and fry briefly. Let cool.
- ③In a food processor, blend the milk, Fish Cake Mix, heavy cream, egg, and black pepper. Transfer to a bowl and mix in the cooled sautéed onions, shiitake mushrooms, shrimp, and scallops.
- ④Shape the mixture into patties. Heat oil in a frying pan and cook until lightly browned on one side. Flip and cook the other side over medium heat for another 2–3 minutes until golden brown. Cook until the center reaches an internal temperature of 75°C (167°F).
- ⑤While the patties are cooking, cut the buns in half and warm them in a toaster oven.
- ⑥In a saucepan, combine soy sauce, grated ginger, and mirin, then simmer until slightly thickened to make a sweet and spicy ginger soy sauce.
- ⑦Assemble the burger by placing a green leaf and sliced tomato on the bottom bun, then adding the freshly cooked patty. Spoon the sauce and coarsely chopped onion over the patty, then top with the other half of the bun.