The taste of the sea is in full effect in this hearty squid burgers. The addition of tangy Pickled Carrots offsets the richness of the thick, juicy burger.
2 Whole cuttlefish
3 Shallots, minced
1/2 cup Bread Crumbs
1 tsp Dijon
Salt and pepper
2 Tbsps Olive Oil
1/2 of a Lemon
2 Tbsps Aioi or Garlic Mayonaisse
1 Medium Tomato cut into thin slices
For the Pickled carrots
2 carrots, julienned (cut into thin strips)
1 cup of rice wine vinegar
1/4 cup of water
1/4 teaspoon salt
Pinch of coriander
Pinch of clove
Pinch of allspice
Squid Ink or Sesame rolls
Preparation Time: Active: 30 Minutes, Total Cooking Time: 30 Minutes
Servings: 2-3 depending upon size of Cuttlefish
Pickle the carrots in advance
Add carrots and next 6 ingredients to a sauce pan over medium heat. Bring just to a simmer and remove from heat. Transfer carrots, liquid and spices to a jar or bowl and allow to cool at least 2 hours. These can be made days ahead or substituted with store bought Pickled Carrots or Kimchee.
Make the burgers
Wash Cuttlefish to clean it. Cut into large chunks and transfer to a food processor. Pulse in the machine until a rough mince is achieved. Add bread crumbs, mustard, salt and pepper and pulse 5 or 6 more times until a finer minced forms and all ingredients are fully integrated. Shape burgers into 1 1/2 inch thick patties.
Heat Olive Oil in a sauté pan over medium-high heat. Add the burgers cook on one side for 6-7 minutes until browned. Flip the burgers once and squeeze juice of the lemon on each as they cook. Cook for an additional 5-6 minutes.
Slice the rolls and place a layer of tomato on the bottom half. Place a burger on top of the tomatoes and top with a healthy dose of well-drained carrots. Slather the top bun with aioli and serve.