Avocado Roasted Corn Crab Burgers
Recipe courtesy of Avocados From Mexico (avocadosfrommexico.com)
Makes 6 burgers
The Avocado Roasted Corn Patties:
½ lb. crab meat
2 c. fire-roasted corn kernels
3 ea. chopped scallion
2 ea. egg yolks
½ c. bread crumbs
¼ c. mayonnaise
1 T. stoneground or dijon mustard
1 T. finely chopped jalapeño
½ T. kosher salt
½ T. ground cumin
½ T. onion powder
½ ea. Avocado From Mexico, diced
2 T. olive oil
Prepare the burgers: preheat oven to 400°F. In a large bowl, mix together crab, corn, scallion, egg yolks, bread crumbs, mayonnaise, mustard, jalapeño, salt, cumin, and onion powder until well combined. Gently fold in diced avocado until well distributed, keeping pieces intact. Form mixture into 6 patties. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté burgers about 3 minutes per side until golden brown. Transfer them to a parchment-lined baking sheet to finish cooking for about 10 minutes.
The Chipotle Crema:
½ c. mayonnaise
1 T. chopped fresh garlic
½ T. TABASCO® Chipotle Pepper Sauce
2 t. fresh lime juice
½ t. salt
In a small bowl, whisk together mayonnaise, garlic, Tabasco chipotle sauce, lime juice and salt until well combined.
The Burger Build:
6 ea. burger buns
12 ea. leaves Bibb lettuce
12 ea. slices fresh avocado
6 ea. slices tomato
6 ea. slices red onion
Place a corn and avocado patty on the bottom half of each bun. Top with chipotle crema, lettuce, tomato, onion, and sliced avocado. Cover with top bun, serve, and enjoy.