So the other day I was cleaning out my freezer trying to figure out why I had no room in it. I found pecan pies, 10 pounds of butter, enough bacon to make a pig farmer proud and a bag of jumbo fresh shrimp. Now since I had been craving shrimp lately this was perfect. I checked the purchase date (WOO HOO.. just bought them 2 weeks ago!) and let them thaw out in the fridge that day.
Since I’ve made seafood burgers before (Tilapia Burgers with a Spicy Jalapeno Slaw) I knew how I wanted to make these.
My toughest call was to figure out how I wanted to top these. Typically burgers use ketchup, mustard and *gag* mayo but not on seafood. I could have done a slaw or chutney but been there, done that. I wanted something totally unexpected.
As I rummaged through my fridge and found my go-to ‘condiment’ – avocados! Yes, I’ll admit it, I *might* have a slight avocado addiction. They are “nature’s butter” after all.
What I made with that gorgeous green beauty was pure magic! The avocado aioli was probably one of the top 5 best ‘toppings’ I have ever made or ate!
You ready for this?
No… are you ready for this?!
I know, right! I mean seriously. SHUT THE FRONT DOOR, right!
Just look at the chunks of shrimp, that amazing avocado aioli and those onion brioche buns!
You wanna kiss me don’tcha huh? I mean clearly this is just brilliant! LOL
Seriously I literally wanted to hoard this recipe and keep it all for myself. But I can’t be that way. But know this, when I open up my bistro, these will be offered! They are just too amazing not to sell!
I was so excited while I was making these as I kept thinking 2 things:
1: GET IN MY BELLY!
2: I cannot wait for my girlfriend, Autumn to make these!
See I work with Autumn and just adore her! She’s a vegetarian but eats seafood – so I’m not sure exactly what that term is called (yes I know I could Google it but I’m lazy right now). This is so up her alley on foods that I seriously cannot wait for her to make these for her and her husband, Tim.Print
- 1 pound medium shrimp, shelled and deveined
- 1 egg
- 2 Tbl chopped cilantro
- 1 Tbl garlic
- 1/2 cup Panko or Gluten Free Panko
- 1/2 jalapeno, chopped and seeded
- 1 large shallot, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1/3 cup red pepper, chopped small
- 3 Tbl canola oil
- 1 avocado, halved, seeded and peeled (save the pit!)
- 1/4 cup sour cream or plain greek yogurt
- 1 Tbl fresh lime juice
- 1 Tbl minced garlic
- 1/2 jalapeno pepper, seeded and chopped (or 1/2 tsp cayenne)
- 2 Tbl chopped cilantro
- 1 tsp sea salt and freshly ground black pepper
- Scoop the avocado pulp into the bowl of a food processor.
- Add the sour cream, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper.
- Process until smooth.
- Check and adjust seasoning.
- Place in a dish, add the pit (this helps prevent it from turning brown), cover and chill for an hour.
- Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, shallot, cilantro, jalapeno and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp and red pepper. Season with salt and freshly ground black pepper to taste. Mix well. Form burgers and chill for 1 hour (covered).
- Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.
- Serve plain, in a lettuce wrap or on a Onion Brioche Bun.
Keywords: shrimp burgers, shrimp patties, lent burgers, avocado aioli, avocado sauce