11⁄2 lb (675 g) ice-cold fresh halibut, boneless and skinless
1⁄2 lb (225 g) Alaskan king crabmeat, chopped
1⁄2 cup (125 mL) wild rice, fully cooked
1⁄4 cup (60 mL) carrot, grated
1⁄4 cup (60 mL) white onion, diced
2 green onions, minced
1 clove garlic, minced
1 tsp (5 mL) butter, softened
2 tbsp (30 mL) Parmesan cheese, grated
1⁄4 cup (60 mL) panko (Japanese-style) bread crumbs
2 tbsp (30 mL) Orgasmic Onion Burger Seasoning
8 Brioche burger buns
4 cups (1 L) white cabbage, shredded
1 small white onion, thinly sliced
2 green onions, chopped
2 Tbsp (30 mL) prepared yellow mustard
1⁄4 cup (60 mL) cider vinegar
2 Tbsp (30 mL) vegetable oil
Kosher salt and freshly ground black pepper, to taste
THE BURGER: In a food processor or meat grinder, grind the halibut until smooth.
Transfer to a bowl and add chopped crabmeat, wild rice, carrot, onion, green onion, garlic, butter, Parmesan cheese, egg, panko bread crumbs and Orgasmic Onion Burger Seasoning.
Form into eight 4-oz (120 g) burger patties approximately 3 to 4 inches (7.5–10 cm) in diameter and 1 inch (2.5 cm) thick.
Once you have made the 8 burgers, place a slice of pancetta on either side of the halibut burger and press firmly so that the pancetta sticks to the burger. Place on a parchment-paper-lined plate, cover and refrigerate for a minimum of 1 hour.
Preheat grill to medium, 350–450°F (175–230°C).
Grill burgers for 5 to 6 minutes per side, until fully cooked and the pancetta is crisp on the outside.
Remove from grill.
ASSEMBLE YOUR BURGERS!
Brioche bun, Mustard Coleslaw (see recipe below), pancetta-crusted halibut burger and add Brioche bun top.
In a bowl, combine cabbage, white onion, green onions, mustard, cider vinegar and oil. Season to taste with salt and freshly ground black pepper and set aside.