Crispy Shrimp Burger 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:

• For the shrimp burgers: Pulse the butter crackers in a mini food processor until fine crumbs form; you should have about 1 cup. Transfer to a medium bowl and set aside. Wipe out the mini food processor.
• Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Season with salt and pepper, transfer to a plate and set aside to cool. Wipe out the skillet.
• Meanwhile, dice the shrimp into 1/4-inch pieces, then run your knife through half of the chopped shrimp once more. Transfer the shrimp to the bowl with the cracker crumbs. Stir in the cooled onion and celery mixture, dill, honey, mustard powder, seafood seasoning, egg, garlic, lemon zest and 3/4 teaspoon salt until the cracker crumbs fully absorb any moisture. Form the mixture into 4 patties, transfer to a plate and refrigerate for 30 minutes.
• Preheat the broiler to high or preheat the oven to 450 degrees F. Place the buns on a baking sheet and broil or bake until golden, 1 to 2 minutes.
• Heat the remaining 1/2 cup oil in the same skillet over medium-high heat. Line a plate with paper towels. Add the shrimp patties and cook until golden brown, 4 to 5 minutes per side. Transfer to the prepared plate.
• For the avocado mayo: Put the mayonnaise, sweet chili sauce, seafood seasoning, Worcestershire sauce, paprika, cayenne, avocado, garlic and lemon juice in a mini food processor. Blend until smooth and transfer to a small bowl. Stir in the scallions.
• Serve the shrimp burgers on the toasted buns with lettuce, tomato and the avocado mayo.

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
• Combine all ingredients thoroughly.

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:

• 1. Pulse the bread in a food processor to coarse crumbs, about 4 pulses, and transfer to a bowl (you should have about 3/4 cup crumbs). Wipe the food processor clean, and pulse the shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses. Whisk the mayonnaise, scallions, parsley, lemon zest, salt, pepper, and cayenne together in a large bowl until uniform. Gently fold into the processed shrimp and breadcrumbs until just combined. Scrape the shrimp mixture onto a small baking sheet, divide it into 4 equal portions, and loosely pack each into a 1inch-thick patty. Cover with plastic wrap and refrigerate for 30 minutes. Brush burgers with oil on both sides.Grill 5-7 minutes on each side on medium heat of gas grill.
• 2. Note: I saw on another site,these burgers were cooked in in a 12inch nonstick skillet over medium-high heat using 1-2 t.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.
• 3. Sauce:Combine all ingredients together.Stir until well mixed.

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.