Recipe

Crawfish Burgers

Ingredients

2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
Salt
Cayenne
1 pounds crawfish tails
1/4 cup chopped green onions
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley
1 large egg
1 1/2 cups bread crumbs
1/4 cup grated Parmigiano-Reggiano cheese
1 egg, beaten with 2 tablespoons water
1 cup flour
Essence
1/2 cup vegetable oil
4 onions rolls, sliced in half and toasted
1/2 cup Creole Tartar Sauce
1/4 cup sliced hamburger pickles
1 small tomato, cored and thinly sliced
1 small yellow onion, peeled and thinly sliced
1 cup shredded iceberg lettuce
1 pound sweet potatoes, peeled and thinly slice and fried until golden brown and crispy

In a sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 minutes. Add the green onions, garlic, and parsley. Sauté for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the 1 egg, 1/2 of the bread crumbs and cheese and mix well. Set aside. Season the flour, egg wash and remaining 1 cup bread crumbs with Essence. Form the mixture into 4 individual cakes, about 1-inch thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In a large sauté pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side. Remove and drain on paper towels. Spread the halves of each roll with the tartar sauce. Place crawfish burgers between each roll. Top the burgers with the pickles, tomatoes, onions, and lettuce. Serve each burger with the fried sweet potato chips.