Crab Rangoon Surf and Turf Burger Recipe

Name: Crab Rangoon Surf and Turf Burger - Hangry In Love
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Fusion
Ingredients: ~8 oz egg roll wrappers, sliced into strips; Oil for frying; 8 oz cream cheese; 5 oz lump crab meat, drained; 2 garlic cloves, minced; 3 scallions, thinly sliced; 1 tsp sugar; 1/4 tsp onion powder; 1 tsp Worcestershire sauce; 1/2 lemon, juiced; 1/2 cup shredded mozzarella; Salt, to taste; Pepper, to taste; 2 lbs 80/20 ground beef; 4 sesame seed brioche hamburger buns; Sweet & Sour Sauce; Sliced scallions, for garnish; 1 cup pineapple juice; 1/2 cup brown sugar; 1/4 cup + 1 Tbsp rice vinegar; 3 Tbsp ketchup; 1 Tbsp soy sauce; 1 Tbsp cornstarch; 1 Tbsp water; 1/4 tsp garlic powder; 1/4 tsp onion powder; 5-6 drops red food coloring

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This Crab Rangoon Surf and Turf Burger is stuffed like a crab rangoon and topped with fried egg roll wrappers and homemade sweet & sour sauce.

PREP TIME

25 mins

COOK TIME

25 mins

SERVINGS

Ingredients

Fried Egg Roll Wrappers

~8 oz egg roll wrappers, sliced into strips
Oil for frying

Crab Rangoon Surf and Turf Burgers

8 oz cream cheese
5 oz lump crab meat, drained
2 garlic cloves, minced
3 scallions, thinly sliced
1 tsp sugar
1/4 tsp onion powder
1 tsp Worcestershire sauce
1/2 lemon, juiced
1/2 cup shredded mozzarella
Salt, to taste
Pepper, to taste
2 lbs 80/20 ground beef
4 sesame seed brioche hamburger buns
Sweet & Sour Sauce
Sliced scallions, for garnish

Sweet & Sour Sauce

1 cup pineapple juice
1/2 cup brown sugar
1/4 cup + 1 Tbsp rice vinegar
3 Tbsp ketchup
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp water
1/4 tsp garlic powder
1/4 tsp onion powder
5-6 drops red food coloring

Crab Rangoon Surf and Turf Burger on a wooden cutting board

COOKING INSTRUCTIONS:
Crab Rangoon Surf and Turf Burger

Fried Egg Roll Wrappers

Heat 1″ deep oil in a pan to ~350ºF. Fry wrapper slices batches (be sure not to overcrowd), each for about 20-30 secs, or until golden brown and crispy (wrappers will darken a little more after they cool). Remove from oil to a paper towel-lined baking sheet to drain. Set aside.

Crab Rangoon Surf and Turf Burgers

Preheat grill to medium-high.
To make crab rangoon filling: In a medium bowl, add cream cheese, crab, garlic, scallions, sugar, Worcestershire, lemon juice, mozzarella, salt, and pepper. Mix well. Set aside.
Divide ground beef into 4 equal sections. Each section will be enough beef for one burger. Divide each section into half and form each half into a patty. Press each patty so that they’re about 1/2” thick.
To form stuffed patties: Lay one patty on a parchment lined sheet. Top patty with ~1/3 cup rangoon filling that’s been flattened into a disc. Place another patty on top and seal the sides. Press stuffed patty some more while maintaining seams. Season sealed patty. Repeat with remaining patties (you’ll likely have some rangoon filling left over).
Grill burgers for 4-5 mins per side, or till desired doneness of the beef. Remove burgers from grill and set aside.
Lightly toast cut sides of brioche buns on grill, about 60-90 seconds. Remove from grill and set aside.
To build each Crab Rangoon Surf and Turf Burger: Top a bun heel with one burger patty, then fried egg roll wrappers, Sweet & Sour Sauce, slice scallions, and bun crown. Repeat with remaining ingredients. Enjoy!

Sweet & Sour Sauce

Add all ingredients in a small pan and whisk together until well-combined. Bring to simmer over medium-high heat, then reduce heat to maintain a simmer until sauce thickens and coats the back of a spoon (about ~5 mins). Serve immediately.