Ingredients
- 5 ounce tilapia filets (steamed and cooked)
- 5 ounce jumbo lump crab meat
- 1 teaspoon dijon mustard
- 3 ounce lemon juice (fresh squeezed)
- 1 ounce white wine dry
- 2 ounce onion diced (sautéed and cooled)
- 2 ounce celery diced (sautéed and cooled)
- 2 ounce red bell pepper diced (sautéed and cooled)
- 3 ounce mayonnaise
- 1 ounce capers (rinsed to remove the salty brine)
- 1/2 teaspoon old bay seasoning
- 1 teaspoon fresh dill weed (chopped)
- 1 teaspoon parsley chopped
- 1 slice provolone cheese
- 5 ounce tilapia filets (steamed and cooked)
- 5 ounce jumbo lump crab meat
- 1 teaspoon dijon mustard
- 3 ounce lemon juice (fresh squeezed)
- 1 ounce white wine dry
- 2 ounce onion diced (sautéed and cooled)
- 2 ounce celery diced (sautéed and cooled)
- 2 ounce red bell pepper diced (sautéed and cooled)
- 3 ounce mayonnaise
- 1 ounce capers (rinsed to remove the salty brine)
- 1/2 teaspoon old bay seasoning
- 1 teaspoon fresh dill weed (chopped)
- 1 teaspoon parsley chopped
- 1 slice provolone cheese
- 1/2 teaspoon garlic cloves
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 pinch kosher salt
- 1 tablespoon white wine dry
- 1 pinch white pepper
- 4 ounce mayonnaise
- 1 tablespoon chipotles in adobo sauce
- 1 teaspoon parsley chopped
- 5 ounce tilapia filets (steamed and cooked)
- 5 ounce jumbo lump crab meat
- 1 teaspoon dijon mustard
- 3 ounce lemon juice (fresh squeezed)
- 1 ounce white wine dry
- 2 ounce onion diced (sautéed and cooled)
- 2 ounce celery diced (sautéed and cooled)
- 2 ounce red bell pepper diced (sautéed and cooled)
- 3 ounce mayonnaise
- 1 ounce capers (rinsed to remove the salty brine)
- 1/2 teaspoon old bay seasoning
- 1 teaspoon fresh dill weed (chopped)
- 1 teaspoon parsley chopped
- 1 slice provolone cheese
- 1/2 teaspoon garlic cloves
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 pinch kosher salt
- 1 tablespoon white wine dry
- 1 pinch white pepper
- 4 ounce mayonnaise
- 1 tablespoon chipotles in adobo sauce
- 1 teaspoon parsley chopped
- 6 ounce crab and whitefish burger
- 1/2 teaspoon olive oil
- 1 teaspoon each of 4.5 ounces kaiser rolls
- 1 teaspoon leaf green leaf lettuce
- 1 slice red onion
- 1 slice ripe tomato
Preparation
Baking Directions:
To make 6-ounce crab and whitefish burgers: Fold the tilapia fillets, crab meat, mustard, 3 ounces of lemon juice, 1 ounce of dry white wine, diced onion, diced celery, diced red bell pepper, 3 ounces of mayonnaise, capers, Old Bay Seasoning, dill weed, 1 teaspoon of chopped parsley, kosher salt and black pepper to taste, provolone cheese slice and Japanese Panko bread crumbs as needed.
(Add Panko bread crumbs to tighten mixture slightly.)
To make chipotle aioli for the burgers: Combine the garlic cloves, 1 teaspoon of lemon juice, lime juice, kosher salt, 1 tablespoon of dry white wine, white pepper, 4 ounces of mayonnaise and chipotles in adobo sauce.
Blend until smooth (approximately 15 seconds).
Fold in 1 teaspoon of chopped parsley and chill.
To set up the burgers, take these steps:Brush the Kaiser roll with butter and place on a heated griddle, cook so that the roll is caramelized and crispy.
Sear the burger patty on the griddle with a little olive oil to a golden brown.
Spread the chipotle aioli on the top Kaiser roll with the lettuce, tomato, red onion and burger patty.
Garnish with dill pickle slices, and enjoy!
