By pulsing half of the shrimp for these burgers in a food processor, it creates the perfect texture for binding the ingredients together. This way you can skip the usual bread crumbs, which means you get maximum shrimp flavor in your burgers. Serve with sweet potato fries and pass extra aioli for dipping.
Shrimp Burgers with Herbed Aioli and Frisée Salad
Ingredients
For the aioli:
- 1 garlic clove
- Kosher salt
- 1 egg plus 1 egg yolk
- 1 cup (8 fl. oz./250 ml) canola or vegetable oil
- 2 Tbs. chopped fresh basil
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh tarragon
- 1 Tbs. fresh lemon juice
- 1 lb. (500 g) medium shrimp, peeled and deveined
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. finely chopped shallots
- 1 garlic clove, minced
- 1/2 tsp. Old Bay seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- Big pinch of cayenne pepper
- 4 tsp. olive oil
- 1 head frisée, chopped
- 1 Tbs. fresh lemon juice
- 4 poppy seed buns, split
Directions
1. To make the aioli, combine the garlic and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of oil, and then follow with a slow and steady stream of oil. Season with salt and stir in the basil, parsley, tarragon and lemon juice. Set aside at room temperature until you are ready to serve, or store in the refrigerator in an airtight container for up to 1 week.
2. Place half of the shrimp in a food processor and pulse the machine several times until finely chopped. Transfer to a large bowl. Finely chop the other half of the shrimp and add to the bowl along with the parsley, shallots, garlic, Old Bay, salt, black pepper and cayenne. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
3. In a nonstick fry pan over medium-high heat, warm 2 tsp. of the olive oil. Add the shrimp burgers and cook, turning once, until opaque throughout, 4 to 5 minutes per side. While the burgers are cooking, toss the frisée with the remaining 2 tsp. olive oil and the lemon juice and season with salt and pepper.
4. Spread the cut sides of the buns with aioli. Set the burgers on the buns and top with the frisée salad. Close the burgers and serve immediately. Serves 4.
For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan
