South Carolina Shrimp Burgers Recipes

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.

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.

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.

Steps:

• For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
• For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
• Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
• Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
• Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.

Steps:

• Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside.
• Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl.
• Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
• Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.
• To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving.
• Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
• Sauce: Combine all ingredients together. Stir until well mixed.

Steps:

• 1. Boil, peel and then chop the shrimp.
• 2. In large bowl mix shrimp with chives, celery, parsley and lemon zest.
• 3. In smaller bowl mix mayonnaise with egg, salt and pepper to taste and tabasco sauce.
• 4. Blend well and then add cornbread crumbs.
• 5. Pour mayonnaise mixture into chopped shrimp and mix well.
• 6. Shape into burger size patties and saute in oil until browned on both sides.
• 7. Place on paper towels to drain.
• 8. Serve on hamburger buns with tartar sauce.
• 9. Or serve on hamburger buns with lettuce, tomato and tartar sauce.
• 10. Or serve on hamburger buns with cole slaw.

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.
• 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.

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.