SHRIMP AND COD BURGERS

Shrimp and Cod Burgers image

Yield makes 4

Number Of Ingredients 23

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12 ounces medium shrimp, peeled, deveined, and cut into chunks
8 ounces cod, cut into chunks
3/4 cup fine fresh bread crumbs
1/4 cup drained capers, rinsed
2 medium scallions, thinly sliced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice (1 to 2 lemons)
1 1/4 teaspoons coarse salt
3/4 teaspoon freshly ground pepper
Vegetable oil, for brushing
4 hamburger buns
Red leaf lettuce, for serving
Tarragon Tartar Sauce, for serving (optional; recipe follows)
Lemon wedges, for serving
Tarragon Tartar Sauce
1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
(makes 1 1/4 cups)

Steps:

Process half of the shrimp in a food processor until a paste forms. Add the cod, remaining shrimp, and the bread crumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined (do not overprocess).
Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast the buns on the grill during the last minute of cooking, if desired. Serve the burgers on the buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.
Tarragon Tartar Sauce
Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.