Best Shrimp Burgers With Old Bay Mayo Recipes
CRISPY SHRIMP BURGERS
Steps:
- Take half the shrimp and coarsely chop it. Add it to a bowl. Take the other half and add it to a food processor with the garlic and cilantro. Pulse to create a chunky paste. Mix in with the chopped shrimp.
- Add the salt, paprika, onion powder, cayenne pepper, Panko breadcrumbs, and egg. Mix until just combine.
- Divide into patties.
- Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side. Serve on a roll as a burger, wrapped in lettuce, or as a burger bowl.
Nutrition Facts : ServingSize 1 patty (142g), Calories 177 cal, Carbohydrate 7 g, Fat 6 g, Protein 25 g, Fiber 1 g, SaturatedFat 1 g, Cholesterol 229 mg, Sodium 754 mg, Sugar 0 g
OLD BAY MAYO
Steps:
- Mix 3/4 cup mayonnaise, the zest and juice of 1 lemon, 1 teaspoon Old Bay Seasoning, 1 minced scallion and a few drops of hot sauce.
SHRIMP BURGERS
You can make a burger out of anything, as most home cooks know; the challenge is in choosing a central element that delivers superior flavor and texture. Shrimp, like scallops, contain a high amount of natural gelatin, which allows you to incorporate a considerable amount of flavorings without worrying about the burger falling apart. If you purée just a portion of the shrimp, leaving the rest - along with the flavorings - just roughly chopped, you produce a good-textured burger with powerful flavor. Feel free to vary the heat, reducing or increasing the amount of chile. And as with any burgers, these can be seasoned pretty much according to your whim. No grill? Go ahead and pan-fry these burgers with a little bit of oil over medium-high heat.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED SEAFOOD BURGERS WITH OLD BAY MAYONNAISE
Tender cod and sweet shrimp transform into juicy seafood burgers that are perfect for easy summer grilling. The shrimp do double duty here: They act as a natural binder, eliminating the need for bread crumbs and eggs and giving the burgers a pure seafood essence. They also lend a snappy, firm texture to the patties. A quick cook on the grill imparts great smoky notes that complement the fish, and an Old Bay mayo sauce highlights the seafood flavors even further.
Provided by Kay Chun
Categories dinner, burgers, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill to medium and oil the grates.
- In a food processor, pulse the shrimp a few times just until finely chopped and a coarse paste forms. Transfer to a large bowl and add the cod, 1/4 cup of the scallions, the salt and pepper, and mix until well blended. (Hands work best.) Moisten your hands with water, then form the mixture into 4 (½-inch-thick) patties. Coat patties lightly with the oil.
- Grill the burgers until lightly charred and just cooked through, 4 to 5 minutes per side. (Resist the temptation to prod or flip the burgers unnecessarily. They will release easily once they are cooked on each side.)
- Meanwhile, in a small bowl, combine the mayonnaise, Old Bay and the remaining 2 tablespoons scallions; mix well.
- Smear some of the Old Bay mayonnaise on the buns. Top each bottom bun with a burger and squeeze lemon on top. Top with some of the lettuce and pickles, close the burgers and enjoy.
ROCK SHRIMP BURGERS WITH WASABI MAYO
Provided by George Duran
Categories main-dish
Time 23m
Yield 4 burgers, or 14 mini-burgers
Number Of Ingredients 14
Steps:
- Heat your grill.
- For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
- For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
- To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
- For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.
CRISPY SHRIMP BURGERS WITH SMOKY AVOCADO MAYO
Imagine your favorite shrimp salad was compacted into a grab-and-go burger topped with a smoky avocado cream. The shrimp is chopped into 1/4-inch pieces, so you get full chunks of sweet shrimp with every bite. It's like all of your favorite summer components made into one.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 26
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.
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