Pacific Kiss Oyster Burger – by Chef Robert Clarke
- 12 Whole large BC Farmed Beach oyster in the shell or live shucked
- Chipotle Tabasco
- Whole lemons
- Fine diced red onion
- 6 Hamburger buns
Method for the oysters:
Place the oysters flat side up, cup side down onto a hot grill, cook for 2 minutes or until the shells begin to open. Remove from the grill onto a sheet pan and cool enough to handle. Remove the top shell and discard. Season each oyster with chipotle Tabasco, grated lemon zest, and finely chopped onions. Loosen the meat from the bottom of the shell and flip it over repeat the Tabasco, lemon zest and onion. Using a fire box or other smoking method create some in your BBQ and place the oysters in the shell back on a lower heat. Cover, smoke and continue cooking for 5 or 6 minutes. Grill the buns garnish and serve.
Garnish with Chipotle and tarragon mayonnaise, Organic salad greens, Shaved fennel and cucumber salad. For the fennel and cucumber, slice thin and season with sushi vinegar.
For the chipotle mayonnaise:
- 3 Only egg yolks
- 2 Teaspoons chipotle adabo, pureed
- 2 Teaspoons tarragon vinegar of good quality
- 2 Teaspoons Dijon mustard
- 2 Cups canola, peanut or light olive oil
- 2 Teaspoons boiled water, cooled slightly
Whisk the egg yolks, chipotle, vinegar and mustard together in a bowl. Slowly add the oil starting with a drop at a time and increasing the drops as you increase the volume in the bowl. Finish with the hot water that has been boiled. Will keep a week in the fridge.