Po’ Boy Burgers with Crispy Oysters and Cajun Remoulade
Yield: Serves 4
- To fry the oysters: In a small, shallow bowl and using a fork, beat the eggs with about the salt, pepper and cayenne. Whisk in 1 tablespoon of water. Spread the breadcrumbs in another shallow bowl.
- Lift an oyster from the container holding them and let any excess liquid drip off. Dip the oysters, 1 at a time, into the egg mixture and then in the crumbs to coat. As each one is coated, set it aside on a wax paper-lined baking sheet to dry. Let the oysters rest for about 5 minutes before frying.
- Pour enough oil into a large, heavy pot to reach a depth of 3 inches. Heat over medium-high heat until the oil registers 375°F. on a deep-fat fryer thermometer.
- Using a slotted spoon, fry the oysters for 1 or 2 minutes, or until golden brown. The time will depend on the size of the oysters. Lift the oysters from the oil and let them drain on paper towels. Sprinkle them lightly with salt. If you fry them in batches, let the oil regain its temperature between times. Cover the oysters with foil to keep them warm.
- Meanwhile, to make the po’boys: Prepare a charcoal or gas grill so the coals or heating elements are medium hot. Alternatively, preheat the broiler.
- Put the meat in a mixing bowl and season lightly with salt and pepper. Gently work the seasonings into the meat. Form the ground meat into 4 patties.
- Grill or broil the burgers for 3 to 4 minutes on each side for medium-rare, or until the burgers are cooked to your desired degree of doneness.
- Spread both halves of each bun with remoulade and sandwich a burger in each bun. Top with several fried oysters and serve.
- Serves 4
- 1 large egg
- 1/4 teaspoon kosher salt plus more for sprinkling
- Pinch of black pepper
- Pinch of cayenne, optional
- 1/2 cup fine dry breadcrumbs
- 12 large oysters, shucked
- Vegetable oil, for frying
- 1 ½ pounds ground beef chuck or a mixture of chuck and sirloin
- Kosher salt and freshly ground black pepper
- 4 hamburger buns, lightly toasted
- 1/4 cup Cajun Remoulade