- Level: Intermediate
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 655
- Total Fat
- 38 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 43 g
- Cholesterol
- 378 mg
- Sodium
- 1339 mg
The key to a great shrimp burger lies mostly in achieving that perfect texture of shrimp just the way you would with the “grind” of meat on a hamburger. The other important element is the sauce. Shrimp are extremely flavorful, but they are naturally lean and demand the bold flavors of hot sauce or soy or ginger. Shrimp also wants the richness of avocado, mayonnaise or coconut milk. So, the second set of choices is picking the right companions to round the burger out the way ketchup, mayo, fries or onion rings round out the classic hamburger. Note: I serve these wrapped in lettuce, but you can also serve these on buttered, toasted buns.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 655
- Total Fat
- 38 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 43 g
- Cholesterol
- 378 mg
- Sodium
- 1339 mg
Ingredients
The Burger Mix:
The Sauce:
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Directions
- For the burger mix: In the bowl of a food processor, combine half the shrimp with half of each of the ginger, red pepper flakes, basil, garlic and red bell pepper. Pulse a few times to combine, then leave the food processor on for a solid 10 to 15 seconds to chop the shrimp without making them completely smooth. Transfer the mixture to a large bowl, then repeat with the remaining shrimp, ginger, pepper flakes, basil, garlic and red bell pepper. When it all is mixed, spread the shrimp out on the bottom and up the sides of the bowl and sprinkle with salt. Divide and form the mixture into 4 even patties and refrigerate for 30 minutes.
- For the sauce: In a medium bowl, whisk the mayonnaise with 1 tablespoon lemon zest and the juice from 1/2 a lemon. Stir in the relish, sriracha, mustard, vinegar, hot sauce and cayenne. Taste for seasoning. Set aside.
- For the burgers: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, add the breadcrumbs. Dip each patty fully in the egg mixture and then in the breadcrumbs, pressing gently so they stick all over. Arrange them in a single layer on a baking sheet.
- Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, add the patties in a single layer (with space in between each) and cook, undisturbed, over medium heat, until they start to brown, about 4 minutes. Use a metal spatula to flip them on their second side and cook for an additional 4 to 5 minutes. Remove the patties from the skillet and add the remaining oil. Stir the onions into the pan, cooking to wilt and remove the raw onion taste, about 2 minutes. Remove from the skillet.
- Assemble the burgers: Place the lettuces (3 layers stacked for each burger) on a baking sheet. Squeeze lemon juice right over the lettuce and season with salt. Add a dollop of sauce in the center but don’t spread it around. Place a patty on top of the mayo. Top with the onions. Put a little more mayo on top of the patties and fold the lettuce around it like wrapping a present.
- Place each burger seam-side of the lettuce down so the lettuce wraps around the patty like a shawl. Serve immediately with the remaining lemon in small wedges on the side.
