4 servings

Batter

• 1/2 c all-purpose flour
• 1 t salt
• 1 t baking powder
• 6 oz seltzer or sparkling water

10 oz jar fresh oysters (yields about 8 oz)
2 oz olive oil

Slaw

• 6 oz green cabbage, shredded (about ¼ head)
• 1T apricot jam or orange marmalade
• 1T vinegar
• 1T olive oil
• Pinch salt

One bun per person

1. Prepare batter. Mix all dry ingredients, and then add fizzy water. Mix until lumps have disappeared (but don’t over mix). Refrigerate batter for 15 minutes.

2. While batter is resting, chop cabbage into small strips. Measure and combine wet ingredients for dressing. Toss thoroughly and set aside.

3. Rinse oysters once to get rid of any shell bits and excessive dirt. Don’t over rinse or the oyster flavor will be lost. Chop oysters into bite-size pieces. Add oyster bits to the batter after it has rested.

4. Toast bun halves. Arrange on plates.

5. Heat a non-stick skillet with 1 oz of olive oil. Using a serving spoon or ¼ cup scoop, drop batter into a pan. Make two burgers at a time. Lightly brown each side on medium heat, 2-3 minutes for each side. With so little oil you won’t need to blot the burgers on paper towels (but the oil is necessary for browning and keeping the burgers from sticking). Repeat with 1 oz of oil for two more burgers.

6. To assemble, place burgers on buns, salad on top.

Recipe courtesy of Helene York