Shrimp Burgers With Old Bay Mayo Food

OLD BAY MAYO

Steps:

• Mix 3/4 cup mayonnaise, the zest and juice of 1 lemon, 1 teaspoon Old Bay Seasoning, 1 minced scallion and a few drops of hot sauce.

ROCK SHRIMP BURGERS WITH WASABI MAYO

Steps:

• Heat your grill.
• For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
• For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
• To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
• For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.

SPICY SHRIMP BURGERS

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.

GRILLED SEAFOOD BURGERS WITH OLD BAY MAYONNAISE

Steps:

• Heat a grill to medium and oil the grates.
• In a food processor, pulse the shrimp a few times just until finely chopped and a coarse paste forms. Transfer to a large bowl and add the cod, 1/4 cup of the scallions, the salt and pepper, and mix until well blended. (Hands work best.) Moisten your hands with water, then form the mixture into 4 (½-inch-thick) patties. Coat patties lightly with the oil.
• Grill the burgers until lightly charred and just cooked through, 4 to 5 minutes per side. (Resist the temptation to prod or flip the burgers unnecessarily. They will release easily once they are cooked on each side.)
• Meanwhile, in a small bowl, combine the mayonnaise, Old Bay and the remaining 2 tablespoons scallions; mix well.
• Smear some of the Old Bay mayonnaise on the buns. Top each bottom bun with a burger and squeeze lemon on top. Top with some of the lettuce and pickles, close the burgers and enjoy.