Recipe courtesy of The Purple Carrot

Shrimp Burger

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 burgers
Save Recipe

Ingredients

1 stalk celery, small-diced

1/2 carrot, small-diced 

1/4 yellow onion, small-diced 

1 teaspoon each parsley, dill, tarragon and chives, cut into chiffonade 

2 small cloves garlic, minced 

1 fresh bay leaf 

1 tablespoon Spanish paprika 

Salt and ground black pepper

Sugar, as needed

1 to 1 1/2 pounds shrimp, peeled 

4 tablespoons butter, plus more as needed

4 to 6 burger buns 

Aioli, recipe follows

Cabbage-Apple Slaw, recipe follows

Aioli:

5 egg yolks

3/4 cup lemon juice 

1/4 cup hot sauce 

8 cups blended oil 

Salt and ground black pepper

1 cup marigold or tarragon, chopped 

Cabbage-Apple Slaw:

1/2 head cabbage, shredded (3 to 4 cups)

2 apples, cut into julienne

Salt

1/2 cup lemon juice 

1/2 cup extra-virgin olive oil 

1 tablespoon thyme leaves, chopped 

Ground black pepper

Sugar, as needed

Directions

  1. Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
  2. Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
  3. Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
  4. Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
  5. To serve, top the burger with Aioli and Cabbage-Apple Slaw.

Aioli:

  1. Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
  2. While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.

Cabbage-Apple Slaw:

  1. Mix together the cabbage and apples in a large bowl and season with salt.
  2. Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

Shrimp Burgers with Old Bay Mayo

Shrimp Scampi with Linguini

Shrimp Tacos

Sheet Pan Shrimp Scampi