From the menu of: FLIP

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From the menu of: FLIP

From the menu of … FLIP, 1587 Howell Mill Road, Atlanta. 404-352-3547, www.flipburgerboutique.com

Q: Any chance you can get the recipe for FLIP’s Po’Boy burger? It’s absolutely amazing and I’ve never seen it on any other menu….anywhere. I hope Chef Richard Blais is willing to share! I would just “flip” to make this one at home! Many thanks! — Mary Cregan, Norcross

A: FLIP features burgers ranging from the classic with lettuce, tomato, ketchup, bread-and-butter pickles, pickled onions and FLIP sauce to the “Vedge” with a burger made from beets, black beans and brown rice. And they offer burger specials.

The Po’Boy Burger isn’t a regular on the FLIP menu, but does appear as a special. In our photo, the burger is topped with fried shrimp, but the burger is generally served with fried crawfish tails, and that’s what’s called for in our recipe.

Flip Burger’s Po’Boy Burger

1/2 cup mayonnaise

1 tablespoon Old Bay Seasoning

4 hamburger buns, split in half horizontally

1/2 cup Olive Relish (see recipe)

Shredded lettuce

1/4 pound andouille sausage

3/4 pound ground pork

Vegetable oil, for frying

1/2 cup all-purpose flour, divided

2 eggs, beaten

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon cayenne

1/4 pound crawfish tails

4 slices provolone (about 2 ounces)

4 slices tasso (about 2 ounces)

4 slices mortadella (about 2 ounces)

4 slices salami (about 2 ounces)

4 slices mozzarella (about 3 ounces)

In a small bowl, combine mayonnaise and Old Bay Seasoning.

Open buns and arrange bottom halves on a baking sheet. Cover tops and set aside. Spread bottom halves with seasoned mayonnaise. Divide Olive Relish between four bottom halves. Top Olive Relish with shredded lettuce. Cover lightly and set aside.

Heat a griddle or large skillet over medium-high heat.

Remove andouille sausage from casings and place in medium bowl. Add ground pork and mix lightly but thoroughly. Form into four patties. Arrange patties on prepared griddle or in skillet and cook patties until just done, about 3 minutes per side. Keep warm.

In a large skillet, add vegetable oil to a depth of one inch and heat to 350 degrees.

While oil is heating, put 1/4 cup flour in a pie dish. Put eggs into a second pie dish. Put remaining 1/4 cup flour in a third pie dish and season with salt, pepper, onion powder, garlic powder and cayenne. Mix well.

Toss the crawfish tails with the plain flour, then dip into eggs, making sure to coat all sides. Finally move egg-coated crawfish to seasoned flour and toss to cover on all sides. Carefully drop crawfish into hot oil and cook 2 minutes or until done. Drain and keep warm. Discard any remaining flour and egg mixture.

Preheat broiler.

Uncover buns and top bottoms with an andouille-pork patty. Then top each with a slice of provolone, tasso, mortadella and salami. Top with a slice of mozzarella and run buns under broiler just until mozzarella melts, about 1 minute. Divide fried crawfish between buns, cover with top half of bun and serve immediately. Serves: 4

Per burger: 1,096 calories (percent of calories from fat, 70), 46 grams protein, 37 grams carbohydrates, 2 grams fiber, 85 grams fat (27 grams saturated), 285 milligrams cholesterol, 1,434 milligrams sodium.

Flip Burger’s Olive Relish

1 cup pitted green olives

1 cup pitted Kalamata olives

1 cup roasted red peppers

1/2 cup pepperoncini, stems removed

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

1 teaspoon honey

In the bowl of a food processor, combine green olives, Kalamata olives, red peppers, pepperoncini, olive oil, vinegar and honey. Pulse 5 or 6 times until all pieces are evenly chopped. Refrigerate mixture for up to 1 month. Makes: 3 cups

Per 1-tablespoon serving: 14 calories (percent of calories from fat, 66), trace protein, 1 gram carbohydrates, trace fiber, 1 gram fat (trace saturated fat), no cholesterol, 49 milligrams sodium.

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