Best Shrimp Burger By Maggie M Recipes

SOUTH CAROLINA SHRIMP BURGERS

Steps:

• For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
• For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
• Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
• Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
• Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.

SHRIMP BURGERS WITH OLD BAY MAYO

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.

EMERIL'S CRISPY SHRIMP BURGERS

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.

SHRIMP BURGER BY MAGGIE M

Steps:

• 1. Cut shrimp into small pieces. Place in food processor and blend until very tiny, but not until it's mush. Remove and place in bowl. Add flour, dill weed and egg and stir until blended. Add green onion and half of the Panko crumbs and mix well.
• 2. Line burger press with plastic wrap. Remove 1/2 of the mixture and press into mold. Repeat with remaining mixture. Place patties - still in the plastic wrap - into freezer for 10 to 15 minutes to help it firm up a little.
• 3. Place about 1/2" of peanut oil in a skillet and preheat to about 300*. Coat the outside of the patty in the remainder of the Panko and gently place into hot oil. Fry until golden brown on both sides. Drain on a paper towel. Salt and pepper if desired. Serve hot on a burger bun with mayo, lettuce,tomato and a slice of ripe avocado.