Shrimp Burgers

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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. 

Whole Wheat Hamburger Buns

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Standing on the homemade soapbox again... I have already shared with you my go-to recipe for homemade hamburger buns, but every once in a while a burger recipe comes along that calls for something a little different.  That something arrives in the form of these beautiful whole wheat buns.

Normally I like to share with you the base recipe before sharing the adaptations, but since it is burger season, I am going backwards.  Like the white flour hamburger buns, I enrich this dough with an egg.  It provides good structure and texture.  Rather than using sesame seeds or poppy seeds, I stay on theme with the whole wheat and sprinkle the buns with a little wheat bran.  

Sweet, nutty, and 100% whole wheat (o.k. a little potato "flour"), these are a healthy and most certainly tasty alternative to a plain bun.  Perfect for burgers, but a great bun for sandwiches too.

Now, about that burger...

Ultimate Steakhouse Burger

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For most of the life of The Galley Gourmet blog, I have tended to end each week on a sweet note, but with the long holiday weekend and it being grilling season, I simply had to share this recipe with you.

I am all for a nice piece of red meat that is seasoned with just salt and pepper, but when it comes to burgers, that combo is usually lacking.  In comes this recipe-- one that will give you all the flavors of that restaurant style burger you can really sink your teeth into.  Can you guess the secret ingredient to the ultimate chargrilled burger??  Ta da!  You win, and the prize is bacon fat!  Yep, the moo and the oink join forces in this creation☺.

I am old school and keep a jar of bacon fat in my fridge at all times, but I have included in the recipe the frying of the bacon and reserving of the grease.  You can also take your burger creation a step further by topping it with the cooked bacon, but I like to keep it all about the burger.  

Toast up some homemade hamburger buns on the grill and apply your favorite condiments and extras for the ultimate steakhouse burger.

But before I go, I will leave you with a few festive links to some sweet red and blue treats to make and bake for the holiday weekend.

Strawberry Dream Cake

Three-Layer Berry Brown Sugar Pavlova

Angel Food Cake with Raspberry Swirl

Frozen Yogurt Sandwiches with Blueberry Swirl

Strawberry Sorbet

Printable Recipe

Ultimate Steakhouse Burger
serves 4

8 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces  (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef 85-90% lean
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane

In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes.  Transfer the bacon to a paper towel lined plate to drain; set aside.  Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.

Place the bread in a small bowl, add milk, and let the mixture sit until saturated, about 5 minutes.  Using a fork, mash the mixture until it forms a smooth paste.  Break the beef up into small pieces in a medium bowl.  Season with salt and pepper, than add the garlic, bread paste, and reserved bacon fat. Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass.  Divide the mixture into 4 equal portions and form into 3/4-inch thick patty.  Using a finger, make several dimples onto one side of each patty.  This prevents the patty from doming once cooked.

Prepare a charcoal or gas grill with a hot fire.  Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total.  Serve topped with remaining bacon, if desired.  Enjoy!

Source: Adapted from Cook's Country June/July 2005