SHRIMP BURGERS WITH OLD BAY MAYO
Steps:
- For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
- Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
- For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
- To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.
SHRIMP BURGER
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 burgers
Number Of Ingredients 28
Steps:
- 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.
- 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.
- 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.
SHRIMP BURGER
This shrimp burger recipe has a perfect texture with no binding. Add Southern or Cajun spices for a fresh, healthy change to summer grilling!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Preheat a grill to medium high (about 375 degrees F). In a food processor fitted with a steel blade, add 2/3 of the shrimp.
- Add the garlic, paprika, mustard, salt, seafood seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the green onion and 1/2 of the bell pepper. Puree until fairly smooth, stopping to scrape down sides of bowl as needed. Transfer to a large mixing bowl.
- Finely chop the remaining shrimp, bell pepper, and green onion (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the bowl and stir until evenly combined.
- Shape mixture into 6 patties that are about ¾-inch thick and 3 1/2 to 4 inches in diameter. Place in the refrigerator and chill for 15 minutes.
- Make sure your grill is very clean. Brush the outsides of the shrimp patties with oil. Place on the grill (clean it one more time for good measure-any debris can make the patties stick), close the lid, then cook on the first side without disturbing for 4 to 5 minutes, until the patties release easily. Flip and cook on the other side until the patties are cooked through, about 3 to 4 minutes more.
- If desired, in the last few minutes of cooking, place the buns on the grill, cut side down, and lightly toast.
- Serve the shrimp burgers on the toasted buns, topped with Greek yogurt, mustard, lettuce, tomato, and avocado as desired. Enjoy!
Nutrition Facts : ServingSize 1 of 6, Calories 168 kcal, Carbohydrate 3 g, Protein 32 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 381 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
SHRIMP BURGERS
Steps:
- Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
- Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
- Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 8.4 g, Cholesterol 254.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 509.7 mg, Sugar 1.1 g
SHRIMP BURGERS
You can make a burger out of anything, as most home cooks know; the challenge is in choosing a central element that delivers superior flavor and texture. Shrimp, like scallops, contain a high amount of natural gelatin, which allows you to incorporate a considerable amount of flavorings without worrying about the burger falling apart. If you purée just a portion of the shrimp, leaving the rest - along with the flavorings - just roughly chopped, you produce a good-textured burger with powerful flavor. Feel free to vary the heat, reducing or increasing the amount of chile. And as with any burgers, these can be seasoned pretty much according to your whim. No grill? Go ahead and pan-fry these burgers with a little bit of oil over medium-high heat.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
- Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 15 to 20 minutes.
- Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED SHRIMP BURGERS
These are probably the healthiest burgers I've ever made ... and surprisingly simple and tasty! My inspiration was the Shrimp Boulette Po' Boy Burger from the Burger Meister cookbook but I made numerous changes to suit hubby's taste. I will definitely make these again to help use up extra burger buns.
Provided by luvinlif2k
Categories Lunch/Snacks
Time 35m
Yield 8 burgers
Number Of Ingredients 11
Steps:
- Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
- Gently but thoroughly mix shrimp with remaining ingredients.
- Season with salt and pepper to taste.
- NOTE: I eliminated the salt due to the use of celery salt.
- Gently form mixture into six to eight 3/4-inch-thick burgers.
- Cover the burgers and refrigerate for 30 minutes or until needed.
- Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
- Serve with whatever you like to dress your shrimp with.
- We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.
SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill pan or outdoor grill to high.
- Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
- Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
- While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.
MEXICAN SHRIMP "BURGERS"
Provided by Marcela Valladolid
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.
- Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.
- Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.
SHRIMP BURGERS
Bite into summer with these juicy shrimp burgers slathered with smoky chipotle-lime mayo. The secret to patties that hold together without fillers like breadcrumbs or eggs is to whirl a handful of shrimp in the food processor, forming a paste that binds the rest of the chopped shrimp, scallions, and pickled hot cherry peppers. Another secret? You can form the patties and refrigerate them up to a day ahead, then grill, which takes just 10 minutes, and enjoy.
Provided by Greg Lofts
Time 25m
Number Of Ingredients 13
Steps:
- In a food processor, pulse one-third of shrimp into a smooth paste. Add remaining shrimp, scallions, cherry peppers, basil, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse a few times just until coarsely chopped and evenly combined.
- Divide mixture into 4 portions; shape into patties slightly wider than buns and about 3/4 inch thick. Refrigerate on a parchment-lined plate until ready to grill or, loosely covered, up to 1 day.
- Preheat grill to medium-high. In a small bowl, whisk together mayonnaise, paprika, onion powder, cayenne, and lime juice; season with salt and pepper. Brush grates and shrimp patties with oil.
- Grill patties, flipping once, until just cooked through and charred in places, 3 to 4 minutes a side. Grill split sides of buns just until lightly toasted, about 1 minute.
- Dress split sides of buns with spicy lime mayo; top with lettuce, tomatoes, patties, and more cherry peppers and basil. Serve immediately.
SHRIMP BURGERS
Make and share this Shrimp Burgers recipe from Food.com.
Provided by chia2160
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
- Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary.
- Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely.
- Shape mixture into 4 patties.
- Brush grill or patties lightly with oil and place them on grill.
- Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes.
- Turn and cook an additional 3 to 4 minutes on the other side.
- Serve on buns or not, as you like, with ketchup or lime juice as a condiment.
Nutrition Facts : Calories 132.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 214.3, Sodium 965.5, Carbohydrate 4.2, Fiber 0.3, Sugar 0.5, Protein 23.6
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