Recipe courtesy of George Duran
Rock Shrimp Burgers with Wasabi Mayo
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- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 burgers, or 14 mini-burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 592
- Total Fat
- 47 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 245 mg
- Sodium
- 991 mg
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 burgers, or 14 mini-burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 592
- Total Fat
- 47 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 245 mg
- Sodium
- 991 mg
Ingredients
Wasabi Mayo:
Rock Shrimp Burgers:
Directions
- Heat your grill.
- For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
- For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
- To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
- For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.
