Thought I would bring this 2015 post to the front of my blog. We have made this very simple recipe a few times a year. It is not too often Kent has any food requests. He just eats whatever I put on the table. He found this recipe a few years ago in a Cook’s Country magazine and he thought it sounded pretty tasty. We dug it out of my recipe book yesterday for his birthday. He really enjoyed this shrimp burger along with Eric and Rachel. Seafood isn’t for me but they really enjoyed this simple and delicious meal!!
Start with the Tartar Sauce. That way you can put in fridge while making the shrimp burgers.
3/4 cup mayonnaise
3 Tablespoons finely chopped dill pickles
1 teaspoon dill pickle brine
1 Tablespoon capers, chopped fine
1/4 teaspoon pepper
1 cup panko bread crumbs
1 1/4 pound peeled and deveined large shrimp (24-30 per pound) tails removed
2 Tablespoons mayonnaise
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
2 scallions, chopped fine (I used 2 Tablespoons chopped chives today. Worked just great!)
3 Tablespoon vegetable oil
4 hamburger buns
4 leaves Bibb Lettuce (I used green leaf)
1. Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one third of shrimp (1 cup), mayonnaise, pepper, salt, and cayenne in now empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (about 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 scallions.
2. Divide shrimp mixture into four 3/4 inch thick patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in panko, pressing lightly to adhere, and transfer to plate. (if you dampen your hands with water you can form the burgers much easier. Not so sticky. Just saying’)
3. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3-5 minutes. Carefully flip and continue to cook until shrimp registers 140-145 degrees and second side is golden brown, 3-5 minutes longer. (My time was 5 minutes each side. When I used the thermometer with that timing the burgers were 140, which was perfect!)
Transfer burgers to paper towel lined plate and let drain, about 30 seconds per side. Spread tartar sauce (which is amazing!) on bun bottoms, then place burgers and lettuce on top. Cover with bun tops. Serve and Enjoy!!