Fresh Shrimp Burgers (Print Version)
# Ingredients:
→ Burger Patties
01 -
3 tablespoons vegetable oil
02 -
1½ pounds of big shrimp (26-30 count per pound), peeled and cleaned
03 -
½ teaspoon regular salt
04 -
2 tablespoons mayo
05 -
¼ teaspoon black pepper
06 -
3 finely sliced scallions
07 -
1 cup panko crumbs
08 -
⅛ teaspoon cayenne spice
→ Assembly
09 -
4 soft burger buns
10 -
1 cup creamy tartar sauce
11 -
4 crisp Bibb lettuce leaves
# Instructions:
01 -
Grind panko into a fine texture by pulsing about 15 times in a food processor. Pour into a shallow dish.
02 -
Blend a third of the shrimp with the mayo and spices until it’s finely chopped. Then add the rest of the shrimp and pulse until roughly chopped. Stir in the sliced scallions.
03 -
Shape the mixture into 4 patties, each about ¾-inch thick. Lightly press each one into the ground panko to coat.
04 -
Warm the oil in a 12-inch skillet on medium heat. Fry the patties for 3-5 minutes per side, or until they’re golden and reach 140°F inside.
05 -
Rest patties on paper towels to drain. Slather tartar sauce on buns, top with lettuce and a patty, and eat up.
# Notes:
01 -
You can freeze these for up to 3 months.
02 -
Defrost frozen patties overnight in the fridge.
03 -
Make sure the inside hits 140°F for safe eating.