Baja Shrimp Burger Recipe with Avocado Aioli

Shrimp Burger

The weather is gorgeous and we have dragged the deck furniture out of the garage and sprayed it with a hose. What’s next? Grill some shrimp burgers, of course!

If my co-blogger Anne were here I am most certain that we would be thinking outside the bun and cooking up burgers that bring whole new levels of grilled goodness. And so, Anne, even though I’m going solo on this, you are my muse and here with me in spirit. WWAG? (What Would Anne Grill?) How about shrimp burgers? So this is inspired by the flavors of Baja, Mexico, near and dear to my heart!

I know, I know. You’re thinking “But shrimp should be skewered and lightly grilled with just a brush of some barbecue sauce at the end.” I like them that way, too.

But. If you have never tried shrimp made into a patty and then grilled, I say you haven’t experienced the fullness of grilled shrimp glory.

I pulsed the raw shrimp and some tilapia (you could use most any firm white fish, I think) and an egg and a little cornstarch for binder, and they held together nicely on the hot grill. One little trick to getting a crust on your shrimp burgers: spread a little mayo on the burgers just before grilling. This protects the delicate seafood whilst it cooks, and gives you a nice golden brown crust – enhancing the fishy grilled goodness.

The avocado aioli with a little raw garlic and jalapeno for some bite is a creamy burst of flavor – rich with a little heat. I literally ate this by the spoonful while I was making it. Yes, it’s that good.

Let the Summer Grilling Season Begin!

–posted by Donna

BAJA SHRIMP BURGER with Avocado Aioli

Makes 6 burgers

16 ounces uncooked shrimp, peeled and deveined
16 ounces uncooked tilapia fillets, chopped
1 large egg
1 teaspoon garlic powder
2 teaspoons cayenne pepper sauce, divided
2 1/2 teaspoons salt, divided
2 tablespoons cornstarch
2 poblano peppers
1 large ripe Haas avocado
1/2 cup mayonnaise, divided
1 tablespoon lime juice
1 teaspoon lime zest
1 large jalapeno pepper, stem removed
and diced
2 green onions, white and green parts thinly sliced
2 cloves garlic, minced
Some very thin cucumber slices
2 teaspoons chipotle chile powder
6 kaiser rolls or other soft rolls
2 tablespoons butter, melted
2 large ripe tomatoes, cut into 1/4 inch slices

Pulse the shrimp, tilapia, egg, garlic powder, 1 teaspoon of cayenne pepper sauce, 1 teaspoon salt and cornstarch in a food processor just until shrimp and tilapia are in small bits but not pureed. Form into 6 patties, 2/3 cup each, about 1/2 inch thick. Cover and chill for 30 minutes.

Heat your grill to medium high heat – about 400 to 450 degrees. Char the poblano peppers on all sides until blackened. Place in a zip top bag and let sit for 20 minutes. Remove peppers and then wipe vigorously with a paper towel, until charred skin is removed. Remove stems and cut peppers in half lengthwise and scrape out seeds and pulp. Slice into 1 inch wide strips.  Toss with 1/2 teaspoon of salt and set aside.

Blend in blender the flesh of the avocado, 1/4 of the cup mayonnaise, lime juice, lime zest, jalapeno, green onions, garlic cloves, 1/2 teaspoon of the salt and 1 teaspoon of the cayenne pepper sauce. Chill for at least 20 minutes.

Heat a large heavy bottom skillet on one side to medium high heat.  Mix chipotle powder into remaining ¼ cup mayonnaise. Spread 1 teaspoon of mayonnaise mixture on one side of each of the shrimp patties. Cook patties in skillet, mayonnaise side down, for about 3 minutes, until golden brown on bottom side. Spread one teaspoon of mayonnaise on uncooked side. Flip patties over, and cook for another 2 to 3 minutes, until golden brown on the second sides. Remove from heat and cover loosely with foil.

Brush buns with melted butter and place buttered side down on skillet for a minute or two, until lightly toasted.

Sprinkle the tomato slices with 1/2 teaspoon of salt.

Assemble burgers as follows: 1 generous tablespoon avocado mixture on bottom bun, a single layer of the poblano strips to fit bun, shrimp patty, a single layer of the cucumber slices, slices of tomato to fit bun, 1 tablespoon of avocado mixture on top bun, placed down on top.

 

What else can you do with shrimp on a grill?

How about Grilled Shrimp Tostadas, Panini Happy
Or Grilled Curry Shrimp Skewers by Cookin Canuck
Must try the Grilled Shrimp Avocado Pasta at Bell Allimento

Comments

  1. Joop says

    Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

    The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

    While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from http://www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

    After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

  2. says

    I’m not sure that I’ll ever have a shrimp burger, but I WILL definitely be incorporating that aioli into my life this summer!

  3. says

    Loved meeting you at Camp Blogaway! Shared this post on the Facebook page for California Avocados Direct! Great way to enjoy California avocados!

  4. says

    I made this for my family tonight and it got rave reviews. I eat a no carb lifestyle so I served it on a home made protein bread ad it tasted delicious. Thanks for a great recipe.

  5. says

    Would you believe I’ve never made a shrimp burger? I’ve thought about it, but didn’t know they could stay together with just a bit of a binder. You have give me courage, and I’ve got all the ingredients in the pantry to give this a try today.

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