Sarasotas Shrimp Burgers Avocado And A Chili Lime Mayo Recipes

Steps:

• Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
• In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
• Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
• TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
• Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
• Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.

Steps:

• Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve.
• For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl.
• Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties.
• Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side.
• To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops.

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:

• For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside.
• Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes.
• For the avocado aioli: Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth.
• Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown.
• Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy!

Steps:

• In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).
• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.
• Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.
• Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

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:

• 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.