Sesame Ginger Seafood Burger with Cherry Jam

steps

Make the cherry jam:

1. In a saucepan over medium heat, add cherries and allow to thaw and release their juices for 5 to 7 minutes. Stir in tart cherry juice, rice vinegar, and dark soy sauce. Bring to a simmer and then stir in dark brown sugar.
2. In a small bowl, combine cornstarch and 2 tablespoons of water. Add to saucepan and let mixture simmer, stirring occasionally, until it thickens to a jamlike consistency.
3. Allow jam to cool and then use a blender to blend jam to desired consistency.

Make the burgers:

1. In a food processor, combine garlic, ginger, green onions, chili garlic sauce, sesame oil, and bonito flakes. Pulse until roughly chopped. Add shrimp, scallops, and egg, and pulse until smooth, but not pureed.
2. Transfer to a mixing bowl and stir in breadcrumbs, cornstarch, salt, and pepper. Mixture should be moist but firm enough to form into patties. If mixture feels too wet, add half a tablespoon of breadcrumbs and cornstarch at a time until desired texture is reached.
3. Divide the mixture into 4 equal portions and form into patties.
4. Heat a nonstick skillet or grill pan over medium heat and lightly grease with oil. Cook patties until golden brown and cooked through, about 4 to 6 minutes per side.

Assemble the burgers:

1. Place each seafood burger on bottom half of a brioche bun. Add a generous amount of cherry jam and top with bibb lettuce leaves and red onion. Close with top bun and enjoy immediately.