Grilled Shrimp Burgers
photo by luvinlif2k
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
8 burgers
ingredients
- 1⁄2 cup minced onion
- 2 teaspoons minced garlic
- 1 teaspoon celery salt
- 1⁄2 - 1 teaspoon chili paste
- 1 1⁄2 lbs uncooked medium shrimp, peeled and deveined
- 2 teaspoons dried chives
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- salt
- white pepper
directions
- Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
- Gently but thoroughly mix shrimp with remaining ingredients.
- Season with salt and pepper to taste.
- NOTE: I eliminated the salt due to the use of celery salt.
- Gently form mixture into six to eight 3/4-inch-thick burgers.
- Cover the burgers and refrigerate for 30 minutes or until needed.
- Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
- Serve with whatever you like to dress your shrimp with.
- We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.
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Reviews
-
Sounds like a great recipe, I can?t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado?..what a hit!!<br/><br/>The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling. <br/><br/>While cruising the net, I came across Chef Big Shake?s Original Shrimp Burgers from www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you. <br/><br/>After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)