Tidal Wave Butter Burgers with Lemon Caper Mayonnaise and Watercress Salad
Congratulations to Devon Delaney, a homemaker from Westport, Connecticut, who’s one of five finalists in our 2014 Sutter Home Build a Better Burger Recipe Contest.
Here’s the inspiration behind her burger recipe, Tidal Wave Butter Burgers with Lemon Caper Mayonnaise and Watercress Salad:
“I have a great love of surf and turf dinners. I also love grilling my own crab cakes, so I wanted to bring all those inspirations together in a full-flavored burger. The butter burger is something I was taught by my mother as a great way to make the Worcestershire sauce rich and perfectly complementary to the beef. The spicy watercress salad goes perfectly with the crabmeat and the zesty lemon caper mayo is a natural pairing for surf and turf!”
2 pounds ground chuck (80% lean)
3 tablespoons unsalted butter, softened
2 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 teaspoon ground black pepper
Lemon Caper Mayonnaise
1/2 cup mayonnaise
1/2 cup cream cheese
1/4 cup fresh lemon juice
2 tablespoons capers
1 tablespoon country grainy mustard
1 tablespoon apricot jam
1/4 cup crushed roasted seaweed snack sheets, crumbled
1 cup fresh watercress leaves
1/2 cup chopped celery
1/4 cup diced red onion
2 tablespoons jalapeno pepper, chopped
1/2 cup ripe tomato, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 pound lump crabmeat
Vegetable oil, for brushing the grill
1 (7 ounce) Président Brie wedge, sliced
6 King’s Hawaiian Original Hawaiian Sweet Hamburger Buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine all of the ingredients in a large bowl. Mix thoroughly but gently and form into 6 burger patties to fit the rolls. Cover and refrigerate.
To make the lemon caper mayonnaise, thoroughly mix all of the ingredients in a small bowl. Cover and refrigerate.
To make the watercress salad, combine all of the ingredients in a medium bowl. Cover and refrigerate.
Mix the crabmeat with 2 tablespoons of lemon caper mayonnaise in a medium bowl. Cover and refrigerate.
Brush the grill rack with vegetable oil. Place the patties on the grill and cook to desired doneness, about 4 minutes per side for medium-rare. In the final 2 minutes of cooking, place the buns on the outer edges of the grilling rack to lightly toast.
To assemble the burgers, spread the inside of the toasted buns with lemon caper mayonnaise. Place a scoop of watercress salad on each bun bottom, followed by a scoop of crabmeat blend, a patty, and equal amounts of sliced Brie. Add the bun tops and serve.