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Shrimp Burgers with Spicy Lemon Remoulade
Summertime is all about burgers, but that can get boring after a while. Last night I was craving a burger, but I forgot to take ground beef out of the freezer. Shrimp is super quick and easy to defrost, so I came up with these shrimp burgers and they were amazing! The burgers have a ton of flavor and spice along with a creamy, tangy, and spicy remolaude sauce. Topped with some crisp shredded lettuce and juicy tomato, these burgers are the perfect quick summer lunch or dinner.
Start by whipping up the remoulade. It may seem daunting because there are a lot of ingredients, but all you have to do is mix them together! Just combine mayo, Dijon mustard, lemon zest and juice, hot sauce, minced baby pickles, paprika, adobo, and Worcestershire sauce, honey and salt and pepper. Adobo is the sauce that canned chipotles are packed in - its smokey and spicy and it's a unique flavor you can't get anywhere else.
For the burgers, start off by mincing a rib of celery, half an onion, half a jalapeno pepper, and a clove of garlic.
Add the veggies (except the garlic) to a heated cast iron skillet with a few tablespoons of olive oil and a pinch of salt. It's super important to season your food at each step so the entire dish has flavor! Sauté for about ten minutes on medium heat, adding the garlic just for the last minute.
While the veggies are cooking, prep the shrimp. This recipe is great because you can use the smaller, less expensive shrimp since they're just going to get chopped up anyways. I use a pound of raw shrimp, and mince up half of it until it's the consistency of ground meat...
...then I roughly chop the other half into small pieces so the burgers will have texture and some bigger chunks of sweet shrimp.
Combine the shrimp in a bowl with an egg, the cooked veggies (make sure they aren't super hot!), Dijon mustard, hot sauce, breadcrumbs, a package of Sazon seasoning, and salt and pepper. Although I'm usually not into pre-mixed seasonings (I'd rather make my own to my taste) I love Sazon. My grandmother uses it to season her spicy beer shrimp and she turned me into a total fan.
Combine everything until it comes together. You may have to add a little more breadcrumb if the mixture seems too loose and you can't form it into patties - the mix should be pretty soft but not dry.
Divide the shrimp mixture into four equal parts...
...and form them into patties. If you don't want to cook them all at once, you can wrap the extra patties in plastic wrap and freeze for later. You can use the leftover burgers to add to pasta or a salad as well.
Heat a cast iron skillet to medium with another few tablespoons of olive oil and gently add the shrimp patties. Cook them for about ten minutes per side until they develop a nice golden crust on the outside. Be incredibly gentle when you flip them! They are a lot more delicate than a beef patty so make sure you work slowly and use a large spatula.
After the burgers have cooked, I quickly wipe any residue from the burgers out of the pan and add buttered Kaiser rolls until they are nice and toasted.
Assemble the burgers with a few tablespoons of remoulade, a slice of tomato, a big handful of shredded lettuce, topped with the patty. The sweet shrimp, the spices, the tangy remoulade and the cold crunchy lettuce make this one of my favorite burgers ever!
Recipe:
Total Time: 35 minutes | Serves: 4
Ingredients:
Spicy Lemon Remoulade:
1/2 cup mayonnaise
1 tsp Dijon mustard
Zest of 1 lemon
Juice of 1/2 a lemon
1 tbs hot sauce
4 baby pickles or cornichons, minced
2 tsp paprika
1 tsp honey
1 tsp adobo
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
Shrimp Bugers:
1 lb raw shrimp, peeled and deveined
1 rib celery, finely diced
1/2 white onion, finely diced
1/2 jalapeno pepper, finely diced
1 clove garlic, finely minced
4 tbs olive oil, divided
1 egg
1/2 cup breadcrumbs
1 tsp hot sauce
1 tsp Dijon mustard
1 packet Goya Sazon seasoning
1 tsp kosher salt
1/2 tsp pepper
4 Kaiser rolls
Butter
Shredded lettuce
1 tomato, sliced
Spicy Lemon Remolaude:
1. Combine all the remolaude ingredients in a bowl and taste for seasoning, adjusting as needed. Set aside.
Shrimp Burgers:
1. Preheat a cast iron skillet to medium heat with 2 tablespoons of the olive oil. Add the celery, onion, and jalapeno and sauté for about 8 minutes, until translucent. Add the garlic and cook for one more minute. Remove from heat and set aside.
2. Finely min half the shrimp until it is a ground meat consistency. Roughly chop the other half of the shrimp into small chunks.
3. Combine the shrimp, cooked veggies, egg, breadcrumbs, hot sauce, Dijon mustard, Sazon, salt, and pepper in a bowl and mix until combined. If the mixture seems too loose to form patties, add more breadcrumbs one tablespoon at a time until the mixture is dry enough to stick together.
4. Divide the mixture into four patties and preheat the cast iron skillet again with another two tablespoons of olive oil.
5. Gently place the patties into the pan and cook for about ten minutes per side. Use a large spatula to gently flip the patties - they are a lot more delicate than a regular burger so you have to be careful when flipping them.
6. Once the burgers are done, lower the heat on the pan and wipe out any residue left from the burgers. Spread butter on the Kaiser rolls and toast them in the pan until golden.
7. Serve the burgers on the Kaiser rolls with a few tablespoons of remoulade, lettuce, and tomato.