"Emeril's Bam Burger" a Tribute to the Wimpy Burger

Total Time:
1 hr 55 min
45 min
1 hr 10 min

4 servings

  • 5 large tomatoes (about 3 pounds)
  • 2 medium-size yellow onions (about 1 pound) quartered
  • 5 large red bell peppers (about 1 1/2 pounds)
  • 3 poblano peppers (about 1/2 pound)
  • 8 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup distilled white vinegar
  • 1/4 cup cider vinegar
  • Dash hot pepper sauce
  • 1 teaspoons Worcestershire sauce
  • 2 tablespoons molasses
  • 4 (6-ounce) firm white fish fillets, dressed, such as grouper
  • Drizzle olive oil
  • Creole seasoning, recipe follows
  • 4 individual French or Hoagie buns or rolls (about 4 to 5 inches long)
  • 1/2 recipe of Maw Maw's Slaw, recipe follows
  • 1 pound sweet potatoes, peeled and thinly sliced into chips
  • 1 tablespoon finely chopped fresh parsley leaves
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees F. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel off the skin of all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Set aside. Preheat the grill. Preheat the fryer. Season each fillet with olive oil and Creole seasoning. Place on the hot grill and cook for 3 to 4 minutes on each side. Fry the sweet potato chips in batches until golden brown, about 2 minutes, stirring occasionally for over all browning. Remove the chips from the oil and drain on paper towels. Season with salt. Brush both sides of the bread with some of the sauce. Lay the grilled fillets in the center of each roll. Mound the slaw on top of the fish and serve with the sweet potato chips. Garnish with parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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