[Commercialization of convenient food] Cockle Burger
While eating hamburgers for lunch with my partner, I thought about how to make both health and hamburger characteristics alive, and then I cooked it because I was told to use cockles. We removed the fishy smell of cockles with green tea water, and created a package hamburger that takes care of health, taste, and texture by taking advantage of the subtle scent of cockles and the crispy outside and chewy texture inside. Also, people who prefer fast food for their busy daily lives can enjoy the cockle burger.
2 serving
Within 20 minutes
봉구봉봉
Ingredients
  • cockle
    300g
  • Lettuce
    15g
  • Hamburger bread
    2ea
  • onion
    20g
  • Frying flour
    300g
  • Water
    500ml
  • Tartarsus
    1spoon
  • ground pepper
    1little
  • Salt
    4spoon
  • Cooking oil
    500ml
  • Srirachasus
    2spoon
  • Mayonnaise
    2spoon
Cooking Steps
STEP 1/13
Add a spoonful of salt to the prepared cockles, rub them properly, and rinse them. Repeat this four times.
STEP 2/13
Add 1 spoon of salt to 1 liter of water to clear.
STEP 3/13
Remove waste by desolating cockles with salt water for an hour.
STEP 4/13
Rinse the peeled cockles with water and blanch them over low heat for 5 minutes.
STEP 5/13
Marinate blanched cockles in green tea water for 30 minutes.
STEP 6/13
Add pepper to 300g of frying powder.
STEP 7/13
Add enough water to thicken the frying powder and knead it.
STEP 8/13
Coat cockles with batter and fry for about 3 minutes.
STEP 9/13
Remove the brown cockles and shake off the oil.
STEP 10/13
Bake the bread in a frying pan to make it taste better.
STEP 11/13
Spread tartar sauce on baked bread.
STEP 12/13
Cut lettuce and onion into bite-size pieces.
STEP 13/13
Put the ingredients in the order you want and complete the hamburger.
As for the hamburger sauce, our team's special sauce is made by mixing 2 spoons of Sriracha sauce and 2 spoons of mayonnaise. The spicy and sweet taste is excellent, so I think it goes well with the cockle burger. Green tea water is very helpful in removing fishy smell, and there seems to be no big difference between types. Stir it well with a spoon when blanching the cockle after you cut it, so the cockle opens its mouth well and it becomes easier to peel it. Because cockles have a lot of moisture, the dough is likely to become watery. And be careful because the moisture in the cockles can cause oil to splatter when you put them in the oil.
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