It is kind of weird when you hear the word "burger" used for a sandwich containing anything other than ground beef or maybe turkey. It just falls on the ears a little funny. Look, I wasn't about to call this sandwich a ground shrimp patty sandwich, so shrimp burger it is. After you taste it, you most likely won't care what it's called. You will take another bite, then several more after that, all the while tasting something different and delicious in every bite.
Like the Ultimate Steakhouse Burger, I prefer a burger that is thick and meaty. To get that thickness, I use a full two pounds of shrimp to make six burgers. I add a little mayo for fat and flavor before adding an extra egg along with the breadcrumbs for a good binder. This keeps the burger from falling apart while retaining a moist and tender texture. Lemon juice is obligatory when shrimp is on the table, but I also like to add a splash of sherry to accentuate that sweet shrimp flavor.
I like to serve them sandwiched between toasted whole wheat hamburger buns with a thick slice of tomato and a nice dollop of tartar sauce. Although I am not normally a fan of cold lettuce on a hot burger, I find that some shredded romaine lettuce adds a satisfying crunch.Printable Recipe
2 slices of quality sandwich bread, torn into 1-inch pieces
2 pounds medium shrimp, peeled and deveined
4 Tablespoons mayonnaise
1 extra large egg, beaten
4 scallions, finely chopped
1/4 cup minced fresh flat-leaf parsley
2 teaspoons grated lemon zest
1 Tablespoon dry Sherry
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper or more to taste (optional)
2 Tablespoons canola oil
Lemon wedges for serving
Whole Wheat Hamburger Buns
In the bowl of a food processor, pulse the bread crumbs to fine crumbs and transfer to a bowl ( you should have about 1 1/2 cups crumbs). Wipe the food processor clean and pulse the shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses. Scrape down the sides of the bowl and pulse once more to break up any large pieces stuck on the side.
In a large bowl whisk together the mayonnaise, beaten egg, scallions, parsley, lemon zest, sherry, salt, pepper, and cayenne (if using) until combined. Gently fold in the processed shrimp and bread crumbs and mix until combined.
Shape the mixture into 6 equal portions about one inch thick. Transfer to a parchment lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
In a large cast-iron or non-stick skillet, heat one tablespoon of the oil over medium-high heat. Gently lay half of the shrimp burgers into the skillet and cook until the burgers are crisp and browned on both sides, about 5-6 minutes on each side. Continue with the remaining oil and burgers. Serve with lemon wedges and burger fixings. Enjoy!
Source: Adapted from The America's Test Kitchen Healthy Family Cookbook