Recipe courtesy of The Purple Carrot
Shrimp Burger
- Level: Intermediate
- Yield: 4 to 6 burgers
- Total: 45 min
- Active: 45 min
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
- 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.
- Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
- Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
- 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).
- To serve, top the burger with Aioli and Cabbage-Apple Slaw.
Aioli:
- Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
- 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:
- Mix together the cabbage and apples in a large bowl and season with salt.
- Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.