Servings: 4
Prep time: 1 hour
Total time: 2 hours
Ingredients
Videos by VICE
for the burger:
1 pound|454 grams peeled and deveined shrimp
¼ pound|113 grams jumbo lump crabmeat
½ cup|120 grams panko breadcrumbs
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons chopped chives
1 tablespoon old bay seasoning
1 teaspoon activa powder (optional)
4 stalks celery, finely minced
1 lemon, zested
kosher salt, to taste
for the grit coating:
¼ cup white grits
½ cup panko breadcrumbs
½ cup fine breadcrumbs
kosher salt, to taste
for the mustard caviar:
1 cup|237 ml apple cider vinegar
1 cup|237 ml granulated sugar
2 tablespoons pickling spice (tied into a cheesecloth sachet)
1 tablespoon yellow mustard powder
½ cup yellow mustard seeds
for the crab roe remoulade:
1 quart Hellman’s (or similar) mayonnaise
¼ cup bread and butter pickles, chopped
¼ cup crab roe, cooked
2 tablespoons finely chopped chives
2 tablespoon finely chopped parsley
1 teaspoon cayenne pepper
½ red onion, minced
1 lemon, zested
kosher salt and freshly ground black pepper, to taste
for serving:
¼ cup Benton’s bacon fat (or some other smoky bacon fat)
3 tablespoons clarified butter
4 seeded potato buns
4 leaves butter lettuce
4 slices beefsteak tomato
Directions
- Make the burger: In a food processor, pulse the shrimp until roughly chopped. Combine in a bowl with all the remaining ingredients and season with salt and pepper.
- Divide mixture into 6-ounce patties and transfer to a baking sheet. Cover with plastic wrap and refrigerate for 1 hour.
- In a spice grinder and working in batches, pulse the grits and panko until fine. Transfer to a bowl along with the fine breadcrumbs and salt.
- Coat the burger patties in the crumb mixture and refrigerate for another 20 to 30 minutes.
- Make the mustard caviar: In a small saucepan, bring the apple cider vinegar, sugar, pickling spice, and yellow mustard powder to a boil over high heat. Add the mustard seeds and reduce the heat to maintain a simmer. Cook until the mustard seeds are plump, about 45 minutes. Remove from heat and cool, the strain, discarding the liquid, and store in a cool place.
- Make the remoulade: Combine all ingredients in a large bowl and refrigerate until ready to use.
- To serve: Heat the bacon fat over medium in a large cast iron skillet. Add the burgers and cook until golden and crispy on both sides, about 8 minutes.
- Meanwhile, heat the clarified butter in a medium skillet over medium-high. Add the buns and toast the insides until golden, about 2 to 3 minutes. Top each bun with a burger patty, tomato slice, lettuce, mustard caviar, and remoulade.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
