Tender Grilled Shrimp Burgers
Try this Tender Grilled Shrimp Burgers recipe, or contribute your own.
Try this Tender Grilled Shrimp Burgers recipe, or contribute your own.
- pinch of salt and pepper
- 1 egg white
- 1 tsp. old bay seasoning
- 5 thomas’ english muffins divided
- 1 lb. raw shrimp peeled and tails removed, roughly chopped
- 5 green onions divided
- 2 tbsp. freshly chopped cilantro
- 1 lemon, zest and juice of
- 2 tsp. garlic powder divided
- 1/3- up panko breadcrumbs
- 1/2- cup mayo
- 1 tsp. celery salt
- optional burger toppings: sliced purple onion slic
- Carbohydrate 15.4225293079622 g
- Cholesterol 172.3651006 mg
- Fat 2.28906866663896 g
- Fiber 2.58239172850993 g
- Protein 25.8119442532181 g
- Saturated Fat 0.455785743375933 g
- Serving Size 1 1 Serving (261g)
- Sodium 188.356093564908 mg
- Sugar 12.8401375794523 g
- Trans Fat 0.622752510628972 g
- Calories 187 calories
Step-by-step
- In the bowl of your food processor tear up one English muffin and pulse several times until very fine crumbs form.
- Add half of the shrimp (reserving the other half for later), the egg white, the white parts of the green onions (reserving the green parts for later), cilantro, the zest of the lemon, Old Bay Seasoning, 1 tsp garlic powder and salt and pepper. Pulse until the mixture becomes thick and paste-like.
- Pour the mixture into a bowl along with the remaining shrimp and panko breadcrumbs, stir to combine. Shape the mixture into 4 patties and place on a parchment lined plate in the fridge for at least 30 minutes.
- Preheat grill to medium high heat and be sure to brush grates with olive oil to prevent sticking. Carefully place the patties on the grill and cook for 3 to 4 minutes per side. Remove from grill and keep covered until ready to serve.
- To prepare the lemon sauce combine the mayo with the juice of the lemon, 1 tsp garlic powder, 1 tsp celery salt and ⅓ cup of diced green onions. Stir to combine.
- Toast the reserved English Muffins until crisp and slather each side with the sauce. Top with the shrimp burger and any optional toppings you desire.
Substituting pre-cooked shrimp for raw shellfish destroys the structural integrity of seafood patties. Raw shrimp contains active myosin proteins that bind the mixture together during the pulsing phase, while pre-cooked proteins are already denatured and will release excess water, causing the burgers to disintegrate on the grill.
Achieving structural stability requires a two-stage texture approach. Pulsing half of the raw shellfish with an English muffin and an egg white creates a sticky binder paste, while folding the remaining half in roughly chopped pieces preserves distinct bites. Chilling the shaped patties on a parchment-lined plate for 30 minutes in the refrigerator firms the fats and proteins, preventing them from falling apart through the grill grates. Preheat the grill to medium-high heat and brush the bars liberally with high-smoke-point oil. Cook for 3 to 4 minutes per side until an internal temperature of 145 degrees Fahrenheit is reached, watching for distinct grill marks without overcooking the delicate flesh.
Adapting this preparation for different dietary needs is straightforward. Swapping standard mayonnaise for a plant-based emulsion in the citrus sauce maintains the required fat ratio without altering the acid balance of the lemon juice. Serve these patties alongside crisp, vinegar-dressed slaw to balance the rich mouthfeel of the seasoned condiment.
