SCALLOP CORN BACON BURGERS
What a delightful burger!! This recipe comes from "Road Grill" - "Road Grill II - 2033. So very delicious -
Provided by Chef mariajane
Categories < 15 Mins
Time 8m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, combine the mayonnaise with the green Tabasco, and lime juice. Mix the sauce together and refrigerate until needed.
- Remove the husks from the orn and lay the cobs on a baking tray. Drizzle with olive oil and season with salt and pepper.
- Preheat barbecue to medium high heat - 375°F.
- Oil the grill to prevent sticking.
- Place corn on the grill and cook for approximately 2 minutes, turning often.
- Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife, cutr downwards removing the corn kernels from the cob. Discard the cobs.
- In a food processor, process half of the corn kernels to a paste. Add 1/3 of the scallops, a pinch of salt nd pepper and Cajun spice and process again to paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.
- Place the mixture into a large bowl.
- Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.
- With oiled hands, pat the mixture into burgers and place them on a clean tray, Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.
- Preheat grill to medium high (375F).
- Remove the burgers from the refrigerator and drizzle them with vegetable oil.
- Oil the grill to prevent them from sticking,.
- Place the burger on the grill and cook for 3-4 minutes per side.
- Toast some soft buns on the warming rack while the second side of the burgers cook.
- Serve with avocado slice, drizzled with lime juice, lettuce, tomato and Tabasco mayo.
Nutrition Facts : Calories 488.7, Fat 29.1, SaturatedFat 8.1, Cholesterol 73.4, Sodium 782.8, Carbohydrate 30.4, Fiber 2.4, Sugar 4.1, Protein 27.9
SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a small skillet saute onion in butter over medium heat until translucent. Cool.
- Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.*
- Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
- Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature.
- Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
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- In a small bowl, blend the mayonnaise with the ketchup. Season with Tabasco, salt, and pepper. Refrigerate.
- In a medium saucepan of boiling water, cook the corn for about 4 minutes until tender. Transfer to a plate and let cool slightly.
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- In a small bowl, blend the mayonnaise with the ketchup. Season with Tabasco, salt and pepper. Refrigerate.
- In a medium saucepan of boiling water, cook the corn until tender, about 4 minutes. Transfer to a plate and let cool slightly. Working over the plate, cut the kernels from the cobs; you'll need 1 1/2 cups of corn kernels.
- In a food processor, process 3/4 cup of the corn kernels to a paste. Add one-third of the scallops, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and process to a paste. Add the remaining scallops and process until just blended; there should be small lumps of scallop in the mixture. Scrape the mixture into a medium bowl and stir in the remaining 3/4 cup of corn kernels. With oiled hands, pat the mixture into burgers, then cover and refrigerate them until ready to grill.
- Light a grill. Toast the hamburger buns over a medium-hot fire, about 10 seconds. Brush the scallop burgers with vegetable oil and grill them over a medium-hot fire until they are nicely charred and barely cooked in the center, about 4 minutes per side.
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