Shrimp Burgers
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| Sun, 08-29-2004 - 8:27am |
These are good for phase 1. You can serve them on whole wheat buns in Phase 2 if you like.
SHRIMP BURGERS
BY MARK BITTMAN
New York Times
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.
I chose to go an Asian route here, with ginger, chile and cilantro, adding a little bell pepper for color.
SHRIMP BURGERS
Makes 4 servings.
1 large clove garlic, peeled
1 dried or fresh chile, stemmed, seeded and deveined, or more to taste
1 (1-inch) piece ginger, peeled and roughly chopped
1½ pounds peeled shrimp, deveined
¼ cup roughly chopped shallots, scallions or red onion
¼ cup roughly chopped red or yellow bell pepper, optional
Salt and pepper
½ cup cilantro leaves or to taste
Neutral oil, such as corn or canola, as needed
Toasted buns, optional
Lime wedges or ketchup
To prepare grill: Start charcoal or gas grill. Fire should be moderately hot. Place rack 4 inches from heat source.
To make burgers: In food processor, combine garlic, chile, ginger and one-third of shrimp. Puree, stopping machine to scrape down sides as necessary. Add remaining shrimp and shallots, bell pepper, salt, pepper and cilantro. Pulse to chop shrimp, but not too finely. Shape mixture into 4 patties.
To grill burgers: Brush grill or patties lightly with oil. Place on grill. Cook undisturbed for 5 minutes or until dark crust appears on bottom and burgers release easily with spatula. Turn. Cook for 3 to 4 minutes on other side. Serve on buns. Pass ketchup or lime juice.


These sound AWESOME!!!!
Susan :)
Review is in.
Thank you for the review!!!!
Susan :)
Thanks!
Susan :)