Best Grilled Shrimp Burgers Recipes

GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat a grill pan or outdoor grill to high.
• In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
• Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
• While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).

SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat grill pan or outdoor grill to high.
• Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
• Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
• While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

GRILLED SHRIMP BURGERS

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.

GRILLED SHRIMP AND ANDOUILLE PO-BURGERS WITH REMOULADE SLAW

Steps:

• Pulse andouille in a food processor, and transfer to a mixing bowl. Pulse shrimp, ancho, salt, and pepper in the processor, and transfer to the mixing bowl. Gently combine with the remaining burger patty ingredients. Form 8 patties, 1/2 inch thick, and transfer to a wax paper lined sheet pan. Cover with plastic wrap and refrigerate at least 1 hour. Combine remoulade ingredients, but not the slaw, in a food processor or blender and puree. Transfer to a bowl and refrigerate at least 1 hour. Taste and adjust pepper, cayenne, or salt if necessary. Toss remoulade with the slaw and transfer to a zip-top bag. Refrigerate if not assembling burgers immediately. Preheat oven as directed by the dough package. With a knife, divide dough into 8 equal pieces. Place dough buns, sufficiently spaced and seam-sides down, on a sheet pan sprayed with cooking spray. Set a second sheet pan, its bottom sprayed with cooking spray, on top of the buns, and bake as directed by the dough package. Preheat the oil in a heavy duty pot over medium high heat. Combine in a large mixing bowl the flour, corn meal, salt, pepper, cayenne, and garlic powder. Combine in a second mixing bowl the buttermilk, beer, and hot sauce. Cut the ends from the onion and peel. Cut the onion into 4 even rings, then halve the rings and separate into individual crescents of onion. Coat about 1/3 of the onion in the wet ingredients, then toss in the dry ingredients, then gently transfer to the oil. Fry about 10 minutes, until the onions are golden. Remove the onions from the oil with a spider strainer or slotted spoon and transfer to paper towels to cool. Repeat in 2 additional batches. Preheat grill to medium high. Spray burger patties on both sides with cooking spray. Grill until shrimp is fully cooked, about 5 minutes per side. Slice buns. Distribute fried onions equally on buns. Place burger patties on buns. Top each burger with equal amounts of slaw. Secure with toothpicks.

GRILLED SHRIMP BURGERS WITH MANGO SALSA

Steps:

• To make the salsa: combine salsa ingredients in a bowl and put in refrigerator until needed.
• To make the burgers: puree bread in a food processor until crumbs and then place in a large bowl.
• To the processer put in the shrimp, cilantro, chives and garlic and process until finely chopped and forms a chunky paste (but not a puree) and then add to the bread crumbs along with the next 6 ingredients (radishes - pepper); stir to combine.
• Make into 4 patties and refrigerate until ready to grill.
• Prepare grill until medium hot.
• Spray burgers with Pam on both sides.
• Grill burgers (4-5 minutes per side) to desired donesness. Toast burger buns for last mnute or so of grilling if desired.
• On burger bun bottoms place salad greens, top with burger and then the salsa. Serve with remaining salsa.