RECIPES: Recipe Details
2008 Olympia Burger
I love oysters and use them in my cooking whenever possible. Pacific Northwest oysters are plentiful here in Seattle. My 2008 Olympia burger is a local treasure.
2 pounds ground chuck
1/4 cup Lea & Perrins Sauce
3 teaspoons sea salt, divided
12 Olympia oysters, shucked and dried with paper towels
2/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
6 hamburger buns, split in half
Colavita olive oil to brush grill rack
1 1/2 cups mixed greens
12 paper thin slices sweet onion (Walla Walla or similar)
Prepare gas grill to medium high heat.
In a large blow combine beef, Lea & Perrins Sauce and 2 teaspoons salt. Divide beef mixture into 12 equal size balls. Form patty with each ball. Place 2 oysters on each patty. Place the second patty top of the oysters. Pinch the edges to seal well. Grill burgers 6-7 minutes each side. In a small bowl combine mayonnaise, yogurt, lemon juice, garlic and remaining salt. Place buns, cut side down, on the grill rack to toast lightly 1-2 minutes.
Spread mayonnaise mixture on the cut sides of each bun. Place onion slices on bottom half of each bun, top with burger and greens. Cover with the bun tops.
If you cannot find the Olympias, use any other oyster. You may need only one per berger as Olypias are very small.