Description
A bold fusion burger that combines a juicy 80/20 beef patty with a creamy crab rangoon-style filling and crispy fried wonton crunch, finished with fresh lettuce and tomato for balance. Trust me, you’re going to love this, it’s worth every bite.
Ingredients
- Ground Beef: 1 pound, 80/20 blend
- Salt and Pepper: to taste
- Crab Meat: 1 cup, lump or imitation
- Cream Cheese: 4 ounces, softened
- Green Onions: 2 tablespoons, finely chopped
- Garlic Powder: 1 teaspoon
- Wonton Wrappers: 8 pieces
- Vegetable Oil: about 2 cups, for frying wontons
- Burger Buns: 4, toasted
- Lettuce Leaves: 4 pieces
- Tomato Slices: 4 slices
- Soy Sauce: 1 teaspoon
Instructions
- Preheat skillet or grill pan over medium-high heat, and heat oil in a deep pot or fryer to 350°F (175°C) for frying wontons.
- Combine crab meat, softened cream cheese, chopped green onions, garlic powder, and soy sauce in a mixing bowl. Stir until creamy and well blended, then chill for 10 minutes to firm up.
- Shape ground beef into four even patties, slightly larger than your buns, and season both sides with salt and pepper.
- Fry wonton wrappers in batches in the preheated oil until golden brown and crisp, about 1 to 2 minutes per side. Remove and drain on paper towels.
- Lightly toast burger buns on the skillet or grill until golden and set aside.
- Sear the beef patties in the hot skillet or on the grill, 3 to 4 minutes per side for medium, longer if you prefer higher doneness. Do not press down on the patties while cooking.
- To assemble, spread a spoonful of the chilled crab rangoon mixture on the bottom bun, add a lettuce leaf and tomato slice, then place the hot beef patty on top.
- Add one or two crispy wontons over the patty, spoon a little more crab filling if desired, then top with the bun crown. Skewer if needed and serve immediately with sweet chili sauce or soy-aioli for dipping.
Notes
- Chill the crab mixture before assembling to keep it from melting out of the burger.
- Do not overcrowd the fryer, fry wontons in small batches for consistent crispness.
- Use an 80/20 beef blend for the juiciest patties and avoid pressing the patties while cooking to retain juices.
- Leftover crab filling makes an excellent dip for chips or veggies.
Nutrition
- Serving Size: 1 burger
- Calories: 650
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Crab Rangoon Surf and Turf Burger, crab rangoon burger, surf and turf burger, fusion burger, crab and beef burger