Cajun Burger with Collard Greens and Fried Oysters

If you said you were going to take every Cajun dish and put it on a burger, you may get some crazy looks—until the naysayers took a bite of this full-flavored creation. There’s Andouille in the patty, fried oysters on top, and collard greens to finish it off—no bayou dish left unturned.  Pair with: Parish Brewing Co. Pure Tropics IPA. Spicy, bitter hops help cut through the unctuousness of fried oysters and a halo of dark greens.

Serves 4

Ingredients

Collard Greens
1/4 cup olive oil
2 cups thinly sliced onion (from 1 onion)
1 pound thinly sliced, stemmed collard greens (1 large bunch)
3/4 cup chicken broth
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
1 tablespoon apple cider vinegar
Burgers
4 ounces smoked, fully cooked andouille sausage
12 ounces 90/10 ground beef sirloin
1/2 teaspoon kosher salt
Fried Oysters
4 cups peanut oil
1/2 cup whole buttermilk
12 fresh shucked oysters
1/3 cup (about 1? oz.) all-purpose flour
1/3 cup corn flour
1/3 cup cornmeal
1/2 teaspoon kosher salt
Other Ingredients
4 French bread hamburger buns, toasted
1/2 cup prepared chow-chow


June 2018