Shrimp Burgers with Jalapeno Remoulade
Recipe by
From a Chef's Kitchen
Visit website
Shrimp Burgers with Jalapeno Remoulade are a tasty alternative to traditional beef burgers. A jalapeno remoulade is the perfect, delicious accompaniment!
Ingredients
- remoulade
- ½ stalk celery, coarsely chopped
- 2 scallions, white and light green part only, coarsely chopped
- 1 tablespoon fresh parsley
- 1 tablespoon fresh lemon juice
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 2 teaspoons prepared horseradish (or to taste)
- 1 heaping tablespoon coarsely chopped pickled jalapeno peppers
- 1 teaspoon Hungarian or sweet paprika
- salt and freshly ground black pepper (to taste)
- burgers
- ½ stalk celery, coarsely chopped
- 4 scallions, white and light green part only, coarsely chopped
- zest of large lemon
- 2 tablespoons fresh parsley
- 14 large shrimp (16-20 count, 8 ounces after cleaning), peeled, deveined and tails removed, coarsely ch
- ¼ cup panko
- 2 tablespoons mayonnaise
- 2 teaspoons Old Bay seasoning
- ½ teaspoon Tabasco sauce
- 1 tablespoon olive or canola oil
- 2 hamburger buns, halved, brushed with melted butter and lightly toasted
- lettuce leaves
Method
- REMOULADE
- Combine remoulade ingredients in a food processor. Process until smooth; transfer to a bowl and refrigerate.
- BURGERS
- Combine celery, scallion and lemon zest is a food processor. Pulse until minced. Add shrimp and pulse until minced. Transfer to a bowl.
- Add panko, mayonnaise, Old Bay, and Tabasco sauce. Form mixture into 2 patties approximately 3/4-inch thick, place on a plate and chill in the freezer for 15-20 minutes or in the refrigerator at least 30 minutes.
- Heat oil in a non-stick skillet over medium-high heat. Add the shrimp burgers, reduce heat to medium and cook 5 minutes per side or until firm and cooked through to an internal temperature of 155 degrees.
- Serve on toasted buns with lettuce and remoulade.
View the recipe instructions at From a Chef's Kitchen