Shrimp is the star of this delicious tender burger. Light and fresh for summer.
I added a lot of the ingredients that would be added to a shrimp boil into these burgers. First, I boiled the shrimp in beer. This gave the shrimp a wonderful flavor (not a beer flavor). Then I added Old Bay and corn to the patties. The Old Bay reminds me of my Country Shrimp Boil and the corn added some volume and texture. I fried these burgers in oil and butter; you can also bake them at 400 degrees F for 40 minutes for a fat-free patty.
Simply delicious and a nice change from a heavy hamburger.
Shrimp boil burgers recipe
- 1-1/2 pounds shrimp, de-veined and shell removed
- 12 ounces beer or water
- 1 tablespoon Old Bay seasoning
- 1/4 cup green onions, chopped, greens only
- 3/4 cup corn kernels (fresh or frozen)
- 1/4 cup flat leaf parsley, chopped
- Zest from one lemon (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 6 tablespoons mayonnaise
- 1/3 cup bread crumbs
- 1 large egg
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 4 hamburger buns
- Tartar sauce
- Add cleaned shrimp and beer to a medium saucepan.
- Bring to a low boil; cook until shrimp turns pink (about 2 minutes).
- Remove from boiling liquid and cool in refrigerator. Note: This step can be done hours in advance.
- Add cold shrimp to a food processor; process until shrimp is ground up. Note: Finely chop the shrimp if you don't have a food processor.
- Dump ground shrimp into a medium bowl; add the Old Bay, onion, corn, parsley lemon zest, lemon juice, mayonnaise, bread crumbs and egg.
- Mix until completely combined.
- Form into 4 (5 ounce) patties.
- Refrigerate at least 30 minutes before frying.
- Add the oil and butter to a large skillet; heat on medium heat.
- Place two patties in the hot oil/butter; cook until brown.
- Toast the tops and bottoms of the buns.
- Add the lettuce and tomato to the bottom side and the tartar sauce to the top side of the bun.
- Place the patty on the bottom side.
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