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Panko Fried Oyster Bayou Burger Recipe

Fried oyster on a burger creates a very exotic yet simply delicious specialty hamburger you can do on a grill or a stovetop.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 756kcal

Equipment

  • grill
  • mixing bowl
  • Deep boiler for frying

Ingredients

For the Zesty Mayo:

  • cup mayo
  • 2 to 3 tsp Tony Chachere’s No Salt Seasoning Blend

For the Panko Fried Oysters:

  • Oil for frying
  • 8 to 12 oysters drained and gently patted dry
  • 1 ½ cup panko
  • 2 tsp Tony Chachere’s No Salt Seasoning Blend
  • 1 cup Flour
  • Salt and pepper to taste
  • 3 eggs large or extra large are easier
  • 2 tbsp buttermilk use plain yogurt if you don't have or like buttermilk

For the Burgers:

  • 4 lean ground beef patties
  • 4 slices of strong cheese a sharp cheddar or swiss does well
  • Buns
  • 1 tbsp butter melted and cooled
  • Zesty Mayo
  • Fried Oysters
  • Lettuce
  • Tomato

Instructions

  • For the Zesty Mayo: Whisk the mayo with the Tony Chachere’s No Salt Seasoning Blend in a resealable airtight container and set in fridge until ready to use. This can be made a day or two ahead of time. (Bonus, this is great with fries!)
  • For the Fried Oysters: Arrange your workstation for ease of flow and minimal mess.
  • Mix the panko and Tony Chachere’s No Salt Seasoning Blend in a bowl.
  • Add the flour and a pinch of salt and pepper.
  • If desired, to a large resealable bag. Whisk the eggs and buttermilk together in a bowl.
  • Take each oyster and toss them into the bag of flour, closing the bag, and shaking to coat evenly.
  • One at a time, using tongs, removing the oysters from the flour, shaking off any excess as needed, and dredge in the egg wash.
  • Drain the oyster of any excess egg and place into the panko seasoning mix. Coat and flip.
  • Gently press each side once an initial coat is on to make sure there is a good panko coating clinging to the oyster.
  • Arrange on a wire rack and place in fridge for 2 to 6 hours before frying.
  • When ready to fry, heat 2 to 3 inches of oil in a large Dutch Oven, making sure to leave at minimum 1 inch from the surface of the oil to the rim of the pot, to 350 - 375 degrees, monitoring the temp with a heat and cook safe thermometer.
  • With a slotted spoon, carefully place 3 to 4 oysters in the pot. Fry 2 to 3 minutes, flipping as needed, until golden and cooked through.
  • With a slotted spoon, remove from oil, drain and let sit on a wire rack to cool. Sprinkle with a touch of salt, if desired.
  • Repeat with the remaining oysters, being careful to adjust the heat as needed to maintain the oil temp.
  • For the Burgers: Clean and oil grill as needed and preheat to medium-high heat for offset cooking. Prep your burgers by seasoning lightly with salt if desired and cook to the desired temp.
  • Check off heat for 130 - 135 for medium rare with an instant-read thermometer.
  • Move burgers to the top rack of the grill where it’s cooler and arrange slices of cheese atop. Close the lid and let melt 30 seconds to a minute.
  • Meanwhile, brush the melted butter over the buns and grill or toast to a light golden.
  • Add a dollop of zesty mayo to the bottom and top buns.
  • Starting with the bottom bun, arrange the layers starting with the lettuce,  a cooked patty, next arrange the tomato, two fried Panko Fried Oysters and finally, top with the remaining bun half.
  • Serve fresh, hot and with napkins!

Notes

This recipe is best with the oysters and burgers coming off hot at the same time so everything is fresh and hot when served. Keep in mind your oysters will need to sit for several hours before cooking, so prep them ahead of time.

Nutrition

Calories: 756kcal | Carbohydrates: 42g | Protein: 34g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 228mg | Sodium: 622mg | Potassium: 495mg | Fiber: 2g | Sugar: 2g | Vitamin A: 590IU | Calcium: 322mg | Iron: 6.4mg