Ingredients
1 lb cleaned calamari tubes
1/2 cup panko breadcrumbs
1 egg white
2 tbsp finely grated shallot
1 tbsp chopped fresh parsley
1 tsp lemon zest
3/4 tsp kosher salt
1/4 tsp white pepper
1/4 tsp garlic powder
Neutral oil, for cooking
4 potato or milk buns
Lettuce, tomato, pickled onions, for serving
Lemon aioli or light sauce of choice
Instructions
1. Roughly chop the calamari, then pulse briefly in a food processor until finely minced with some small pieces remaining.
2. Transfer calamari to a bowl and gently fold in panko, egg white, shallot, parsley, lemon zest, salt, pepper, and garlic powder.
3. Cover and refrigerate the mixture for 10 minutes to help it firm up.
4. Lightly oil your hands and shape the mixture into 4 patties about 3/4 inch thick, pressing gently without compacting.
5. Heat a cast iron skillet over medium heat and add 1 tablespoon neutral oil.
6. Cook patties for 2 to 3 minutes per side, flipping once, until lightly golden and cooked through.
7. Remove from heat and rest briefly.
8. Toast buns lightly and assemble burgers with desired toppings and sauce.
9. Serve immediately.
Notes
Keep heat moderate to avoid tightening the calamari.
Do not over-process the squid or the texture will become dense.
Resting the mixture before cooking improves structure.
Finish seasoning lightly after cooking if needed.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Modern Seafood
Nutrition
- Serving Size: 1 burger
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg