These burgers are made with both chopped and puréed shrimp for a burger with contrasting textures and flavors. I like to make small, 3-ounce burgers, each set atop a toasted English muffin half and garnished with lettuce, tomato and my special spicy sauce… so much easier to eat!

Shrimp Burgers on English Muffins

Category

Category name

Serves

2

Ingredients

  • 12 ounces peeled and deveined shrimp
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup sliced scallions
  • 2 tablespoons olive oil
  • 1/3 cup mayonnaise
  • 1 tablespoon chili-garlic sauce
  • 2 English muffins
  • 8 small leaves Romaine lettuce
  • 1 tomato, sliced

Method

  1. If the shrimp are large cut them into halves, reserving the tail ends. Cut the thickest part into ½-inch pieces, you should have about 1 cup. Place the tails, about 1 ¼ cups, into the bowl of a food processor, add salt and pepper and purée until smooth. If using smaller shrimp, divide into half, cut half of the shrimp into pieces, and add the remaining half to a food processor.
  2. In a medium bowl, combine the chopped shrimp with the puréed shrimp and scallions let sit for 10 minutes. Divide the mixture into four and shape into small burgers.
  3. To make the sauce, combine the mayonnaise with the chili-garlic sauce and mix well.
  4. At serving time, split the English muffins and toast. Heat the oil in a medium skillet over medium heat. Add the burgers and cook, turning once, until they are pink and just beginning to brown, about 2 minutes on each side. They should be barely cooked in the center. Arrange a few lettuce leaves on each English muffin half, top with some mayo sauce, a slice of tomato and the burger.