Shrimp Cocktail Burger Food

SHRIMP BURGER

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

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 RECIPE

Steps:

• Gather the sauce ingredients.
• Combine the mayonnaise, mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 3/4 teaspoon of Old Bay, and the minced scallion. Stir to blend and refrigerate until serving time.
• Gather the shrimp burger ingredients.
• In a food processor, puree half of the shrimp with the garlic. Transfer the pureed shrimp to a large bowl.
• To the food processor bowl, add the 3 chopped scallions, red bell pepper, 3/4 teaspoon of Old Bay Seasoning, and 1 teaspoon of lemon zest. Pulse until the vegetables are finely chopped. Transfer the chopped vegetables to the bowl with the pureed shrimp.
• With a sharp knife, cut the remaining shrimp into 1/4-inch pieces. Add the chopped shrimp to the bowl with the pureed shrimp and chopped vegetables; mix until thoroughly blended. Shape the shrimp mixture into 4 patties and refrigerate for about 20 minutes, or until chilled.
• Heat the vegetable oil in a nonstick skillet over medium heat. Add the shrimp patties and sprinkle lightly with salt and pepper; cook for about 4 to 6 minutes on each side, or until thoroughly cooked.
• Assemble the shrimp patties on lettuce-lined buns with the sauce and other toppings, as desired.

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 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.

SHRIMP-COCKTAIL BURGER

Steps:

• In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.
• In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.
• Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.

EMERIL'S CRISPY SHRIMP BURGERS

Steps:

• Tartar Sauce: In small bowl, combine ingredients.
• Refrigerate 1 hour.
• Burgers: In a large skillet, melt butter over medium heat.
• Add onion, celery, bell pepper, salt and cayenne; cook until softened, 6 minutes.
• Add shrimp, cook 3 minutes, until opaque.
• Transfer mixture to large bowl; let cool slightly.
• Add garlic, scallion, 1 egg and 1/2 cup breadcrumbs; mix.
• Divide into 4 equal portions; shape into 4 patties.
• In shallow bowl, combine flour with 1/2 teaspoon creole seasoning.
• In another shallow bowl, beat remaining egg with 1 Tablespoon of water.
• In third small bowl, combine remaining 1/2 cup bread crumbs and 1/2 teaspoon creole seasoning.
• Dredge each patty in flour mixture, then egg, then crumbs.
• In nonstick skillet, heat oil over medium heat.
• Add patties cook 3 minutes per side, to brown.
• Drain on paper towels.
• Spread buns with tartar sauce.
• Fill with patty, lettuce and tomato.

GRILLED SHRIMP BURGERS

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.