Shrimp Burger
Shrimp Burger
Let’s make one thing clear: the shrimp burger is not mutant a crab cake. The shrimp burger happens to be indigenous to the Crystal Coast of North Carolina. This succulent sandwich consists of shrimp, green peppers, garlic, and shallots pulsed in a food processor, then mixed with an egg, breadcrumbs, lemon juice, and creole seasoning. The mixture is formed into patties, then fried in butter; topped on a toasted bun with lettuce, tomato and either tartar or remoulade sauce.
Servings: 4 burgers
Equipment
- food processor
Ingredients
- 2 shallots chopped
- 3 garlic cloves
- 1/2 small green pepper chopped
- 2 tsp creole seasoning
- 1/2 lemon juiced
- 1 lb peeled and deveined shrimp tails removed
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp butter
- brioche buns toasted
- butter lettuce
- tomato sliced
- remoulade sauce
Instructions
- In a food processor, pulse the green pepper, shallots, and garlic until they are finely chopped.
- Add in the shrimp and pulse a couple of times until they are coarsely chopped.
- Scrape out the shrimp mixture into a bowl. Mix in the egg, creole seasoning, lemon juice, and breadcrumbs. Form into 4 patties.
- Melt the butter onto a griddle or skillet over medium heat. Place the patties on the griddle and cook for 4-5 minutes a side.
- Toast the buns on the griddle.
Assembly
- Spread remoulade sauce on both sides of the bun.
- Place a shrimp burger on the bottom half of the bun.
- Top with a slice of tomato and butter lettuce.
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