Crawfish Burgers

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
		Salt - to taste
		Cayenne pepper - to taste
1 lb	454g / 16oz	Crawfish tails
1/4 cup	15g / 0.5oz	Chopped green onions
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Egg (large)
1 1/2 cups	219g / 7.7oz	Bread crumbs
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1		Egg - beaten with
2 tablespoons	30ml	Water
1 cup	62g / 2.2oz	Flour
		Emeril's Essence - see * Note
1/2 cup	118ml	Vegetable oil
4		Onions rolls - sliced in half,
		And toasted
1/2 cup	118ml	Creole Tartar Sauce - see * Note
1/4 cup	59ml	Sliced hamburger pickles
1 cup	62g / 2.2oz	Tomato - cored, sliced thin (small)
1 cup	62g / 2.2oz	Yellow onion - peeled, sliced thin (small)
1 cup	237ml	Shredded iceberg lettuce
1 lb	454g / 16oz	Sweet potatoes - peeled, sliced thin
		And fried until golden brown and crispy

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Creole Tartar Sauce" recipes which are included in this collection.

In a saute 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. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 minutes. Add the green onions, garlic, and parsley. Saute 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-cup 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 saute 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. Season the flour, egg wash and bread crumbs with Essence.

Spread the halves of each roll with the Creole 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.

This recipe yields 4 burgers.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C15)

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