Grilling
Shrimp Burger
Description
This shrimp burger recipe has a perfect texture with no binding. Add Southern or Cajun spices for a fresh, healthy change to summer grilling!
Ingredients
- 2 pounds raw shrimp tail removed, deveined, divided
- 3 cloves garlic peeled
- 1 tablespoon ground paprika
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon seafood seasoning
- ⅛ teaspoon cayenne pepper
- 2 green onions roughly chopped, divided
- 1 small red bell pepper roughly chopped, divided
- ¼ cup roughly chopped fresh parsley
- Canola oil for grilling
- Burger buns
- Plain nonfat Greek yogurt
- Dijon mustard
- Sliced tomato
- Lettuce
- Sliced avocado
Directions
- Preheat a grill to medium high (about 375 degrees F). In a food processor fitted with a steel blade, add 2/3 of the shrimp.
- Add the garlic, paprika, mustard, salt, seafood seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the green onion and 1/2 of the bell pepper. Puree until fairly smooth, stopping to scrape down sides of bowl as needed. Transfer to a large mixing bowl.
- Finely chop the remaining shrimp, bell pepper, and green onion (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the bowl and stir until evenly combined.
- Shape mixture into 6 patties that are about ¾-inch thick and 3 1/2 to 4 inches in diameter. Place in the refrigerator and chill for 15 minutes.
- Make sure your grill is very clean. Brush the outsides of the shrimp patties with oil. Place on the grill (clean it one more time for good measure—any debris can make the patties stick), close the lid, then cook on the first side without disturbing for 4 to 5 minutes, until the patties release easily. Flip and cook on the other side until the patties are cooked through, about 3 to 4 minutes more.
- If desired, in the last few minutes of cooking, place the buns on the grill, cut side down, and lightly toast.
- Serve the shrimp burgers on the toasted buns, topped with Greek yogurt, mustard, lettuce, tomato, and avocado as desired. Enjoy!
