Recipe for Shrimp Burger

For weekday dinners throughout the year, I stock up on frozen shrimp, and when it’s in season, I splurge on freshly caught. There is a lot of creative room with this fishy classic, but right now, I’m most looking forward to making burgers out of it. Shrimp, aromatics, and Creole spice go into the food processor for a few rapid pulses and out comes a juicy patty that I can pan-fry for dinner.

New Burger Night Dish: Shrimp Patty Sliders

Culinary prudence is expected while serving shrimp or other shellfish due to their distinctive appearance, smell, and taste. Serving unfamiliar dishes in a familiar setting has been an effective strategy for introducing them to my family. If Friday night is burger night at your house, like mine, switching to shrimp patties is a simple matter.

The ingredients for shrimp burgers

Peeled and deveined shrimp are the foundation of shrimp burgers. For this dish, the size of the shrimp is not important; nevertheless, it is recommended that you use peeled and deveined shrimp to save time. Pick the shrimp that is the freshest you can locate, keeping in mind that this may require going to the freezer section. The ingredient list for shrimp burgers may be completed with various compliments. You’ll need a shallot, bell pepper, garlic, parsley, Creole spice, lemon juice, egg, and breadcrumbs to make this dish.

What Side Dishes Pair Well with Shrimp Burgers?

If you want the sweet and spicy tastes to shine out, keep the fresh toppings to a minimum. Here, you’ll spread spicy, citrusy mayonnaise over buttered buns and top them with sliced tomatoes and crisp lettuce.

INGREDIENTS

• 1 little shallot
• One-half of a tiny red or green bell pepper
• 1 bulbous garlic clove
• Fresh Parsley, 10 Sprouts
• Creole seasoning, such as Zataran’s or Tony Chachere’s, 1 1/2 teaspoons, split
• 1 pound of raw, peeled, and deveined shrimp
• 1 miniature lemon
• 2 little eggs
• One-half cup of dry, fine breadcrumbs
• 2 tablespoons butter, unsalted
• Fifteen mL of mayonnaise
• 1.5 inches of tomato
• Sandwiches on 4 Buns
• 2 Tablespoons of Oil, Veggie
• Four leaves of romaine or butter lettuce

INSTRUCTIONS

1. As you complete each step, put the finished ingredient in the bowl of a food processor equipped with a blade attachment. Slice 1 tiny shallot in half lengthwise. Slice a small red or green bell pepper in half lengthwise. Cut one big garlic clove into fourths. Take 10 fresh parsley leaves and pick them.
2. Pulse the Creole seasoning for roughly 4 (1-second) bursts until coarse chop results. Use a spatula to loosen the mixture from the bowl’s rim.
3. One pound of shrimp, peeled and deveined, cut into 1-inch pieces; add to food processor; pulse 4 to 5 times (1 second each), scraping down sides of the bowl as necessary, until roughly chopped. Alternatively, you may finely chop everything by hand so that nothing is more than a quarter of an inch in size. Put it in a big bowl.
4. Prepare 1 tablespoon plus 2 tablespoons of lemon juice from 1/2 lemon. Toss the shrimp with 1 tablespoon of lemon juice (save the rest for the sauce). Mix in 1/2 cup dry, fine breadcrumbs and 1 big egg. Use a spatula to mix everything.
5. Form each piece into a patty approximately 3 1/2 inches across and 5 ounces in weight. Place on a plate or baking sheet lined with parchment paper and chill for at least 30 minutes and up to 24 hours, turning once during that time.
6. Meanwhile, soften 2 tablespoons of unsalted butter by leaving it out at room temperature. Prepare the seasoned mayonnaise: Mix the remaining 1/2 teaspoon of Creole spice, the 2 teaspoons of lemon juice you set aside, and 1/4 cup of mayonnaise in a small dish. Keep chilled in the fridge until serving. Take 1 medium tomato and cut it into 4 crosswise slices.
7. When the patties are done, cut four hamburger buns in half and butter the cut sides with the melted butter. Cast-iron or nonstick 12-inch skillet: Preheat over medium heat. Half the buns should be roasted in a skillet with the sliced side down for 3 to 4 minutes. Toast the remaining buns in the same manner, then move them to a plate or cutting board to cool.
8. Put in two teaspoons of vegetable oil and heat the pan. Turn the temperature down to medium-low. Cook the patties for about 4 to 5 minutes or until golden brown on the bottom. Cook for another 3–4 minutes, flipping once, until the patties are solid through and the internal temperature reaches at least 120°F on an instant-read thermometer. Take the pan off the stove.
9. To assemble the burgers, spread a thin coating of the seasoned mayonnaise on each side of a toasted bun. Put a shrimp patty on the bottom of each piece of bread. Put a piece of tomato, a butter or romaine lettuce leaf, and the top bread on each burger.

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