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 BURGERS WITH AVOCADO TARTAR SAUCE
You know how I love my sweet Charleston shrimp-to me there's nothing better, so I wanted to enjoy them in sandwich form. This recipe makes 8 shrimp patties, and that's on purpose. Whether I'm feeding a crowd or prepping ahead, these burgers can be shaped and frozen to be enjoyed whenever I have a craving. The Tex-Mex flavors I use to season the patties pair perfectly with my homemade avocado tartar sauce that I like to slather on the rolls.
Provided by Kardea Brown
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve.
- For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl.
- Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties.
- Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side.
- To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops.
SPICY SHRIMP BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
- Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.
- Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.
SHRIMP BURGERS
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse shrimp in processor, then toss with crumbs, mayonnaise, salt, and pepper. Form into 4 patties. Melt butter in a skillet and cook over medium, turning once, until cooked through, about 9 minutes. Serve on buns with lettuce and tartar sauce.
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
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- Scoop the avocado pulp into the bowl of a food processor. Add the sour cream, lime juice, garlic cloves, jalapeno, cilantro, salt, and pepper. Process until smooth. Check and adjust seasoning.
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