Sarasota's Shrimp Burgers, Avocado and a Chili Lime Mayo
"Easy good variation on the standard burger. Shrimp burgers topped with a spicy mayo, fresh avocado, thin onion slices, lettuce and tomato make this the ultimate burger.
These can also be froze and grilled or sauteed later. I love these. We get great prices down here and I know Sam's and Costco also have great prices. Take advantage. Also salad shrimp at 3 dollars a bag this makes a great new burger for little money.
I just think the chili sauce with the mayo is a big part of the dish, but I always have the chili sauce in my fridge. If you don't. Tarter sauce would be just fine. I also like to toast the buns and make sure you have lots of fresh tomatoes and lettuce like you would for any good burger. This was originally from a friend in Miami but she hates spice so I had to add some ...
Enjoy!!"
photo by Teddys Mommy
- Ready In:
- 40mins
- Ingredients:
- 22
- Yields:
-
6 Burgers
- Serves:
- 6-8
ingredients
- 1 lb shrimp (pre cooked and diced fine)
- 1 cup fresh breadcrumb (I like day old baguette or day old Italian bread, but anything will work)
- 4 tablespoons celery, chopped fine
- 1 shallot (small, grated)
- 2 scallions, chopped fine
- 2 tablespoons fresh parsley, chopped
- 1 1⁄2 teaspoons lemon zest
- 1 pinch red pepper flakes
- 3 tablespoons mayonnaise
- 1⁄4 jalapeno, diced don't want too spicy (small, just chopped very fine)
- 1 egg, beaten
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup oil, to pan fry the cakes in (vegetable)
- 1⁄4 plain breadcrumbs or 1/4 panko breadcrumbs
-
Sauce and Garnish
- tomatoes, slices
- lettuce
- red onion, thin sliced
- avocado, thin sliced
-
Chili Sauce
- 1⁄4 cup mayonnaise
- 1⁄4 cup chili sauce
- 1 teaspoon lime juice
directions
- Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
- In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
- Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
- TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
- Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
- Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious!! The flavor combinations are just wonderful for these shrmip burgers. I used half a jalapeno and enjoyed just a touch of heat. The chili lime mayo was so simple and tasted wonderful paired with the shrimp. (Just remember in step 4 to add that lime.) I used a day old baguette, whirled in a food processor, for the fresh breadcrumbs that get mixed into the shrimp burgers and then just plain store-bought variety for dredging. My only two problems with the recipe were: 1.mine came out tasting just a little too salty, so I think next time I'll only add about 1/2 t. kosher salt 2. my shrimp burgers did not stay together very well. I had a hard time transferring them to the pan and flipping. Can you add something in the directions that would help bind them better if someone else has the same problem? That said, the taste is fantastic and I would definitley make these again. Loved the toppings suggestions, too...perfect! Thanks. :) ~Made for Fall PAC~
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
