Shrimp Burgers with Sweet 'n' Spicy Tartar Sauce by
Source: Southern Living
These are truly amazing. My Mom saw them in a recent Southern Living magazine and fixed them when my younge brother came to visit. He is the “Grill Master”.
Start early, because these have to be chilled, even frozen for 30 minutes just before cooking.
Ingredients
Burgers:
1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)
Vegetable cooking spray
1 large egg, lightly beaten
1 Tbsp mayonnaise
2 tsps lemon juice
1/2 tsp salt
1/8 tsp ground red pepper
3 Tbsps finely chopped celery
2 Tbsps chopped green onion
1 Tbsp chopped fresh parsley
1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers) (such as Keebler Town House Bistro Corn Bread Crackers)
4 Kaiser rolls with poppy seeds, split
4 Bibb lettuce leaves
Sweet 'n' Spicy Tartar Sauce
1 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons horseradish
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons lemon juice
1/4 teaspoon paprika
Instructions
Burger:
Peel shrimp; devein, if desired. Cut each shrimp into thirds.
Line a 15 x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover with plastic wrap and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes before cooking.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.
Note: For testing purposes only, we used Keebler Town House Bistro Corn Bread Crackers.
Sauce:
Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.
Note: For testing purposes only, we used McCormick Cajun Seasoning.
Peel shrimp; devein, if desired. Cut each shrimp into thirds.
Line a 15 x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover with plastic wrap and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes before cooking.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.
Note: For testing purposes only, we used Keebler Town House Bistro Corn Bread Crackers.
Sauce:
Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.
Note: For testing purposes only, we used McCormick Cajun Seasoning.