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
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
SHRIMP & COD BURGERS WITH TARRAGON TARTAR SAUCE
Refrigerate 1-1/2 hours up to overnight. So all the prep work can be done in advance. These are very good! Found on Martha Stewart web site.Update: 05/02/2009 made these again and we left out the tarragon completely (personal preference) and added 1/4 to 1/2 teaspoon of horseradish & it tasted great - it had that extra kick.:)
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- BURGERS:.
- Process half of the shrimp in a food processor until a paste forms.
- Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper.
- Pulse until just combined.
- Using dampened hands, shape into 4 patties.
- Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds).
- Brush grill and burgers with oil.
- Grill, flipping once, until cooked through, about 3 minutes per side.
- Toast buns on grill during the last minute of cooking, if desired.
- Serve burgers on buns; top with lettuce.
- Serve with tartar sauce, if desired, and the lemon wedges.
- TARTAR SAUCE:.
- Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt and pepper in medium bowl.
- Sauce can be refrigerated in an airtight container, up to 1 week.
Nutrition Facts : Calories 600.9, Fat 24.8, SaturatedFat 4, Cholesterol 171.2, Sodium 2780.8, Carbohydrate 58.9, Fiber 3.1, Sugar 10.3, Protein 36.4
SHRIMP AND COD BURGERS
Steps:
- Process half of the shrimp in a food processor until a paste forms. Add the cod, remaining shrimp, and the bread crumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined (do not overprocess).
- Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
- Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast the buns on the grill during the last minute of cooking, if desired. Serve the burgers on the buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.
- Tarragon Tartar Sauce
- Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.
GRILLED SEAFOOD BURGERS WITH OLD BAY MAYONNAISE
Tender cod and sweet shrimp transform into juicy seafood burgers that are perfect for easy summer grilling. The shrimp do double duty here: They act as a natural binder, eliminating the need for bread crumbs and eggs and giving the burgers a pure seafood essence. They also lend a snappy, firm texture to the patties. A quick cook on the grill imparts great smoky notes that complement the fish, and an Old Bay mayo sauce highlights the seafood flavors even further.
Provided by Kay Chun
Categories dinner, burgers, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
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