BACON-STUFFED SHRIMP BURGERS

Bacon-Stuffed Shrimp Burgers image

Number Of Ingredients 11

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1 pound peeled and deveined raw shrimp
6 tablespoons panko, plus more as needed
1 large egg, lightly beaten
3 scallions, thinly sliced
2 teaspoons hot sauce
1/4 teaspoon fine sea salt
3 bacon
1 loaf loaf French bread, sliced into six 4-inch-long pieces and lightly toasted
1 Mayonnaise
12 slices Sliced tomato
12 Lettuce

Steps:

Pat the shrimp dry with paper towel. In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste.
Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using. Gently mix to combine; the mixture should easily form into patties. If it is too wet, add more panko, a scant tablespoon at a time.
Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick. Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day.
In a large frying pan over medium heat, fry the bacon until crisp. Transfer to a paper towel-lined platter. Roughly chop the bacon. Reserve the bacon drippings in the pan.
Just before cooking, remove the patties from the refrigerator. Divide the chopped bacon into six equal portions. Using your thumb, make a dent in the center of 6 of the patties. Place a portion of bacon in each dent. Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure. Gently flatten each patty to about 3/4-inch thick.
Reheat the bacon drippings in the large skillet over medium heat, until shimmering. Gently add the patties, without crowding, until golden and firm, 5 to 7 minutes, turning once after about 3 minutes.