Approx cost: €5 (~€1.25 per burger)
Approx calories (per burger including mayo sauce, salsa and avocado): ~605
Approx preparation time: 25 mins
[dropcap style=”font-size: 60px; color: #0B0B61;”]During my travels around the blogosphere recently I happened across a post about Shrimp Burgers by Kay from Pure Complex. I realised that I’d never actually had a shrimp burger and would have to remedy that situation immediately! I absolutely love the taste of shrimps and didn’t want to do too much to cover the flavours in the “patty” itself, opting instead to lift the flavours up with additions to the actual sandwich – A light garlic and mayonnaise dressing and the Simple Salsa I made work wonders with this. The original recipe posted by Kay had quite a few additions. While they sound delicious, I thought I would start with something a bit more simple first, so I have a good base, and I can then build upon this later. Worthy additions for next time would be some paprika I think – maybe some finely sliced chilli too.
I’d really wanted to make my own burger buns, but I’d been on my feet in the kitchen for several hours already, fooling around with rapidly melting chocolate (that’s a story for next time!) and I was starting to get pretty darn hungry. Burger buns will be something I have to leave for another time unfortunately!
In other news: Join me on Monday in three days for a very special celebration. There’ll be fun and games and things to win and as always some sort of food! Think of it as a virtual party and you’re all invited Have a good Friday everyone!
- 300g of large, peeled, Shrimps
- Half an Onion
- Half a Lime
- 1 Egg
- 1 clove of Garlic
- 3 tbsps Plain Flour
- 4 Burger Buns
- 4 slices Hamburger Cheese (if desired)
- ~3-4 tbsps Mayonnaise
- 2 tbsps Sunflower Oil for frying
- Salt and Pepper
- 5-6 tbsps Salsa
- Sriracha Sauce
- 2 Avocadoes
- Start off by chopping your shrimps. If you could only find the very small variety then not much chopping will be required. If you have larger ones then chop them fairly roughly. Depending on whether you want a chunky patty or quite a smooth one, vary your chopping accordingly. Peel and grate the onion and add, with the chopped shrimp into a large bowl. Crack in the egg, add in the plain flour, give a few good twists of salt and pepper and then mix everything together well. Set the bowl aside for now. What you can do, to save a little time, is to take 4 bowls or glasses and divide the mixture between the four bowls. When you start frying them later you’ll find that the ready-prepared portions make the final process very easy!
- Mince the garlic into a small bowl. Add in the mayonnaise and then squeeze in the lime juice. Add a little more salt and pepper and blend together well. Place in the refrigerator until ready to use.
- Split your burger buns and toast the insides. Place a slice of cheese on the bottom (or top if you want! – that’s assuming you want the cheese at all) and grill again until the cheese has melted. Try not to burn the buns here… oops 😉
- Heat the sunflower oil in a large frying pan. When it’s hot, take out a round cookie cutter. I used one roughly the same size as the burger buns. You don’t need to worry too much about the patties shrinking. Place the cookie cutter into the pan and spoon one quarter of the shrimp mix into the centre. Press it down with a spoon and allow to cook for a few seconds before carefully removing the cookie cutter. Repeat three more times until all the patties are frying. If you don’t have a cookie cutter then just place the mixture carefully into a small pile and press gently down until you’ve achieved the desired thickness/diameter. Depending on the thickness of the patties, fry them for about 3-5 minutes on each side, until they’ve reached a good golden brown colour.
- Assemble your burger! I placed a good spoonful of my Simple Salsa on top of the cheese, my patty on top, then a nice squirt of Sriracha Sauce. I peeled, pitted and sliced the avocadoes and arranged them on top of the Sriracha Sauce, before finally topping with the garlic mayonnaise dressing and finally the burger “lid”. Serve it up with fries or a nice light salad. I made a very simple salad which actually turned out pretty nice, so I’ll post about that another day. Enjoy