Herbed Shrimp Burgers
This herb-scented shrimp burger recipe from Maine’s Bresca & the Honeybee offers a delicious alternative to traditional burgers or grilled chicken.
Herbed Shrimp Burgers : Sweet Soy Chili Mayo
Though these herb-scented shrimp burgers are easy to whip up in your food processor, you’ll find they’re a bit more delicate to cook than beef patties. Whether you’re using a grill or a stovetop, the trick is to fry them in an oiled cast-iron skillet, laid either directly on the grill grate or over a burner.
From “Recipe for Success,” May/June 2020
Yield:
4 ServingsIngredients
1 ¾ pounds cooked shrimp (31 to 40 shrimp per pound), peeled, deveined, and tails removed
1 piece ginger, about 1 inch long, peeled and sliced
1 clove garlic
1 teaspoon sliced Fresno or jalapeño chili
¼ cup chopped scallions
2 tablespoons fresh cilantro leaves
2 tablespoons fresh basil leaves
1 tablespoon chopped shallot
1 tablespoon fresh lime juice
¾ teaspoon kosher salt
Canola oil, for grilling
Toasted burger buns and lettuce, for serving
Sweet Soy Chili Mayo, for serving (see below for recipe)
Instructions
In a food processor, combine a third of the shrimp with the ginger, garlic, and chili. Puree, scraping down the sides as needed, until the mixture begins to form a paste, about 30 seconds. Add the scallions, cilantro, basil, shallot, lime juice, salt, and remaining shrimp; pulse at 3-second intervals until coarsely chopped. Form into four 3-inch-wide, 1-inch-thick patties, about 1 cup of mixture each. Chill 1 hour.
Heat a grill to medium and set a large cast-iron skillet directly on the grate (alternatively, you can set a skillet over medium heat on the stovetop). Brush burgers with oil. Add a thin layer of oil to the skillet, then add the patties. Cook until browned on both sides, turning gently, about 6 minutes per side. Transfer to a clean plate.
Spread buns with Sweet Soy Chili Mayo and top with shrimp burgers and lettuce.
Sweet Soy Chili Mayo
Ingredients
½ cup mayonnaise (preferably Hellmann’s)
1 tablespoon soy sauce
1 teaspoon gochujang, sriracha, or other chili sauce
1 teaspoon fresh lime juice
1 teaspoon freshly grated lime zest
Instructions
Whisk together the ingredients in a medium bowl. Serve immediately or keep covered in the refrigerator for up to one week.
