Twenty-four year old Barby Tan would describe herself as an “Artist/Shrink/Orchestra Conductor/Tagabuhat (someone who carries things?) = Interior Designer”. Thus, her crustacean-based burger creation that is indeed packed with a lot of art: The Conyo Crabby Patty.
We call it conyo because the taste is quite sophisticated compared to our previous attempt at making the dish. Instead of artificial crab meat, we used authentic lump crab meat. It does make a huge leap of a difference. For the dressing, we had a yin-yang sort of thing going on: a melange of lemon miso butter and dill sauce. The tanginess of the dill and the umami flavor of the miso butter enhanced the flavor of the crab. Also, the lettuce and roasted tomato served added an extra layer of flavor and texture to this seafood burger.
Truth be told, the quality of this burger is akin to the likes of those served in fine dining restaurants. You can’t go wrong with a massive crab cake with complicated sauces that’ll make you wonder how the hell they’re made. We had no idea how to make the lemon miso butter. Lucky for us, Barby said that she could whip it up herself and she dropped by earlier to help us assemble her burger.
So what inspired her to conjure her epic burger creation?
“I wanted it to play with my senses through contrasts, which got me thinking of umami, smoky char, ice cream, juicy meat, crispy stuff, creamy avocados… It was hard narrowing down what I wanted. Eventually I chose something that reminded me of boats, the harbor, and the beach. (And) Something that was decadent enough not to kill me.”
If Barby isn’t designing restaurants, houses, and buildings, you can find her gorging her heart out to an Aussie Burger (100% beef patty, glorious runny egg, bacon, cheese, pineapple slice, beet, lettuce, and tomato) at Murray & D’Vine. Barby says that it’s a burger “with a spectrum of flavor.” The price isn’t her favorite, however.
Other burger recipes that’ll make you drool as much as this Lechoncharon Burger did:
1. The Pepper.ph Bacon Beast Burger: Butter-fried Tyrolian Bacon, Scallops, Seared Asparagus, and Hollandaise
2. Keith’s Kaldereta Burger with Keso de Bol
3. Liana’s One-Bun Shroomburger with Enoki Mushrooms, Mozzarella,Emmental Cheese, and Japanese Roasted Sesame Dressing
4. Birdie & Nikki’s Deadly Lechoncharon Burger
Barby’s Conyo Krabby Patty
Total Time: 25 minutes / Yield: 1 burger
Ingredients for the Fresh Crab Cake
- 3/4 cup crab meat
- 2 tbsp egg white
- 1 tbsp bread crumbs
- Salt and pepper
- Sautéed garlic and onions (1 minute)
- 1 cup bread crumbs
- 1 whole egg plus 2 tbsp water, beaten together
- 1 cup all purpose flour
- Oil, for frying
- Sliced tomatoes, for roasting
Ingredients for the Lemon-Miso Butter
- 1/2 cup shiro (white) miso
- 8 tbsp (1 stick) unsalted butter at room temp.
- 1 tsp sherry vinegar
Procedure for the Crab Cake
- Mix crab meat, egg whites, bread crumbs, salt, pepper, and sauteed garlic and onions. Incorporate well and set aside.
- Arrange breading station: bowl 1 for flour, bowl 2 for egg with water, and bowl 3 for bread crumbs.
- Dust crab cake with flour, dip in egg, then coat with bread crumbs.
- Deep fry in preheated oil for 3-5 minutes.
- Drain in paper towels and set aside.
Procedure for the Lemon-Butter Miso
- Combine miso with 5 tbsp butter and mix until well blended.
- Heat the sherry vinegar in a small saucepan over medium heat.
- After half a minute, add the miso butter, and turn the heat low. Stir to warm it through.
- When the butter has loosened slightly (not melted, it should still have a certain viscosity) remove pan from burner and put in a warm spot.
Procedure for the Roasted Tomatoes
- Slice tomatoes half inch thick.
- Season both sides with salt and pepper, brush with olive oil.
- Arrange in a pan layered with foil.
- Bake in 375 degrees Fahrenheit oven for 30 -40 minutes.
- Put lettuce leaves on top of bottom bun.
- Top with Crab Cake Patty.
- Spread half of the crab cake patty with lemon miso butter.
- Spread other half of the crab cake patty with dill sauce.
- Top with roasted tomatoes.
- Cover with top bun and serve immediately.