A twist on an old favourite! Much lighter and healthier than a traditional burger, yet still quick and very easy.
BBQ Crab Burger with Pickled Cucumber & Lime Mayo
Ingredients
- For the cucumber
- 1tbsp white wine vinegar
- 1tbsp caster sugar
- 1 small cucumber, cut into thin ribbons
- For the burger
- 450g Favis white crabmeat
- 50g fresh white breadcrumbs
- zest of 1 large lemon, finely grated
- 1 large egg
- plain flour, for dusting
- 4 ciabatta buns, toasted
- 1handful rocket
- For the mayo
- 4tbsp mayonnaise
- zest of 1 large lemon, finely grated
- juice of ½ lime
- pinch salt
Method
For the cucumber, pour the vinegar into a shallow dish. Add the sugar and stir together until the sugar dissolves. Add the cucumber and toss to coat. Leave to stand while you make the burgers.
For the burger, place the crabmeat, breadcrumbs, lemon zest and egg into the bowl of a food processor and pulse together until mixed. Season with crushed sea salt and ground black pepper.
Divide the mixture into four and shape into burgers about 9cm in diameter. You can either do this by hand or press the mixture into a 9 cm round cutter or chefs ring to help shape. Place the burgers on a plate lined with greaseproof paper and chill in the fridge for a minimum of 30 minutes.
Preheat the grill to high and cook the crab burgers for 4 minutes on each side. To barbecue, place each burger on a double thickness sheet of foil and cook for 8 minutes, turning half way through cooking.
For the mayo, mix the mayonnaise, lime zest, lime juice and salt together in a small bowl.
To serve, drain the cucumber in a sieve. Split the buns (toast or griddle them if preferred) and spread the top and bottom with the lime mayo. Put some rocket on the bottom then sit the crab burger on top. Top with the cucumber, then the bun lid.