A local tapas place offers shrimp burgers. We don’t get to the restaurant that often though, and we really dig them. So I after some web surfing I found a recipe from Chef Marcela Valladolid off the Today show website. I made a few mods to fit what I had on hand.
Servings: 4 burgers
Prep time: 40 minutes
Total time: 25 minutes
- 1 lb. medium frozen shrimp, thawed, shelled and deveined
- 1 egg
- 2 Tbsp. chopped cilantro
- 1 garlic clove, peeled
- 1/2 cup Panko breadcrumbs
- 1 poblano chile, roasted, peeled, stemmed, seeded and diced
- 2 Tbsp. chopped shallot
- 1/2 tsp. kosher salt
- 15 grinds of cracked black pepper
- 3 Tbsp.canola oil
- burger rolls, split in half
- Rough chop one half of the shrimp and set aside in a large bowl.
- Place the remaining shrimp in a food processor and grind to a coarse puree. Add the egg, cilantro and garlic to food processor and process until smooth. Added the Panko and process to combine.
- Transfer the mixture from the food processor to the large bowl with the chopped shrimp. Add the poblano, shallot, salt and pepper and mix to combine. Chill mixture for at least 15 minutes.
- Divide the mixture into 4 parts and form patties. I used a round cookie cutter about the size of the burger buns as a guide, packing the shrimp mixture into the cutter. To remove the cutter I ran a table knife around the inside of the ring and lifted the cutter. After all 4 patties are formed chill again for 5-10 minutes.
- Heat the oil in a heavy skillet over medium high heat. When hot add the patties and cook for 3 minutes on the first side. Flip the patties and cook for 2 minutes on the second side. Remove the patties and cover to keep warm.
- Wipe any excess oil from the pan and toast the burger buns.
- We served these with a bit of spicy mayo (see notes) and a few mixed salad greens on each burger.
I have found that 1 pound of frozen shrimp, when thawed and patted dry, equals about 12 oz. of usable shrimp.
For spicy mayo mix 3 parts mayo to 1 part sriracha .