Bev's Clam Strip Burger

Recipe by Andrew Isabella, Executive Chef, BeetleCat. Photography by Kyle Ripley, Haigwood Studios.
Yield: 4 servings

8 4-ounce beef patties
salt and pepper to taste
canola oil as needed for frying
1 cup cornmeal
1/2 cup all-purpose flour
3 tablespoons salt
4 2-ounce clam strips
melted butter as needed
4 hamburger buns
pickle slices as needed
Duke’s mayonnaise as needed
8 slices American cheese 1000 Island Dressing as needed (recipe included)

Season patties with salt and pepper to taste. Heat plancha to high. Heat oil in fryer or deep skillet to 350 degrees. Combine cornmeal, flour and salt in a wide shallow bowl. Place patties on plancha, press down with spatula, flip when ready and add cheese. While burger is finishing, dredge clam strips in cornmeal mixture, fry and season with a little salt. Brush buns with melted butter and toast. To assemble burgers, slather mayonnaise on bottom buns then add pickles, 2 patties with cheese per burger, clam strips, 1000 Island Dressing and bun tops.

1000 Island Dressing
Yield: about 2 cups

1/4 cup small dice red onion
1 ounce red wine vinegar
1/4 ounce finely chopped garlic
1 scant teaspoon kosher salt
4 teaspoons lemon juice
2 ounces pickles, small dice
4 1/2 tablespoons red bell pepper, small dice
1 rounded teaspoon medium grind black pepper
2 1/2 tablespoons Dijon-style mustard
3/4 teaspoon Worcestershire sauce
3/4 cup Duke’s mayonnaise
1 1/2 teaspoons Sriracha sauce
1/4 cup ketchup

For the 1000 Island Dressing
In a mixing bowl add onion, vinegar, and garlic. Let macerate while preparing remaining ingredients. Combine and mix until incorporated. Check for seasoning. Dressing will keep in sealed container in refrigerator for up to 1 week.

BEETLECAT
299 North Highland Avenue
678/732-0360
beetlecatatl.com