Crab rangoon burger is everything you never knew you needed. A fun twist on a regular burger with a fried crab rangoon and sweet red chili sauce.
This thing is ridiculous. It’s actually making me a little sad right now to be honest. Because I’m trying to eat healthy and stick a fork in this late night chocolate chip eating habit I’ve developed. (I let the “it’s dark chocolate” excuse run for a little too long.) And this perfectly cooked burger with extra sweet chili sauce is STARING AT ME. Maybe tomorrow I’ll post about how much I love eating raw broccoli…fake it till you make it right?
Whether it’s your Friday night treat, or just a regular meal, one thing’s for certain, and it’s that this crab rangoon burger is damn good!
It’s perfectly seasoned with worcestershire (hardest word to spell ever BTW), garlic powder, sesame oil, and salt and pepper. Topped with a crispy, golden crab rangoon that just so happens to fit perfectly on the patty. Then drizzled (drenched) with sweet red chili sauce. It’s phenomenal. It’s a burger lovers dream come true.
Before I go (cry myself to sleep from chocolate withdrawals), lets talk about making the crab rangoons real quick. You’ll use wonton wrappers to make the crab rangoons. The easiest way to make them is to place one wonton wrapper on a clean surface, and spoon approximately 1.5 oz of crab mixture on top. Fill a small bowl with warm water, and use your finger to wet the edge of the wrapper. Place a second wonton wrapper on top and seal. This isn’t the typical shape for a crab rangoon, but it’s the ideal shape for placing on a burger.
To fry your crab rangoon, heat about 1 inch of oil (I use canola) on medium high heat in a heavy bottomed skillet, until temp reaches 325°. For those of you that don’t have a thermometer, just make sure your oil is really hot ;). Drop the crab rangoon into the oil and fry for approximately 30 seconds on each side until golden brown.
Would ya look at those beautiful little pillows!? Final note, crab rangoons taste best when fresh. They only take 1 minute to make, so don’t feel the need to make in advance!
- FOR THE BURGER
- 1.5 lbs ground beef
- 5 tbsp worcestershire
- ½ tbsp of montreal steak seasoning
- 1 tbsp garlic powder
- 1 tbsp sesame oil
- ¼ tsp salt and pepper
- Sweet red chili sauce
- Kaiser rolls
- FOR THE CRAB RANGOONS
- 8 oz package of cream cheese (I use reduced fat)
- 3 tbsp chopped green onion
- 1 clove garlic minced
- juice of ½ a lemon
- ¼ cup mayo (I use light)
- 1 tsp worcestershire
- 6 oz imitation crab
- ¼ cup grated parmesan
- ¼ tsp pepper
- 1 package wonton wrappers
- Canola oil for frying
- Combine beef, worcestershire, seasonings, sesame oil, and salt and pepper in a mixing bowl
- Form 6 patties and set aside
- Combine cream cheese, green onion, garlic, lemon juice, mayo, worcestershire, crab, grated parmesan, and pepper in a mixing bowl and set aside
- Heat 1 inch of oil in a heavy bottomed skillet on medium high heat until temperature is 325°
- Cook patties on the grill or in a skillet on medium heat until internal temperature is 135° (for medium rare)
- While your burgers are cooking, place 6 wonton wrappers down on a clean surface, and spoon 1.5 oz of crab rangoon mixture into the center of the wrapper
- Fill a small bowl with warm water, and use your finger to wet the edges of the wonton wrapper
- Place a second wrapper on top the first and seal the edges
- When your burgers are done, fry your crab rangoons
- Carefully drop your wontons into the oil and fry for 30 seconds on each side
- Remove crab rangoons onto a paper towel lined plate
- Place patty on kaiser roll, followed by crab rangoon, and pour on as much sweet chili sauce as you'd like!
- **Note- there will be extra crab rangoon mixture. You can either fry them up, or you can use some to spread a little extra on the top half of the bun (recommended.)
For other fun burgers, check out the Pepper Jack Stuffed Chicken Burger with Grilled Pineapple and Salsa Verde Aioli.