Tuesday, March 7, 2017

Shrimp Burgers with Creamy Avocado Sauce

If you're eating more fish during this Lenten season, or just eating more fish in general, then this is the dish for you! Actually, this is the dish for you even if you're not eating more fish. This is a dish for anyone who loves shrimp and avocados.

These shrimp burgers are a fun way to use shrimp (besides in an app, in a dip, risotto, stir fry, in pasta, in soup, on pizza, in a curry, and on flatbreads!)

Be sure to plan this when you have adequate time to let the burgers chill before pan frying them - that is the key to helping them stay together. Even after chilling, they're a bit "tender" and can fall apart easily, so treat them with loving care. It will be worth it.

Topped with a creamy, slightly kicky sauce, these shrimp burgers will liven up any Lenten supper. Or any supper any time of the year.

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, TGIM, Inspire Me 2, Create Link Inspire, Clever Chicks, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Friday Frenzy, Weekend Potluck, Pin Me, Sugar and Spice.

Shrimp Burgers with Creamy Avocado Sauce

12 oz. large cooked shrimp
1 egg
2 Tbsp. chopped cilantro
1 Tbsp. minced garlic
1/2 cup Panko
1/2 jalapeno pepper, chopped and seeded
1/4 cup chopped onion
1 tsp. salt
1 tsp. pepper
1/3 cup red pepper, chopped small
3 Tbsp. canola oil

Avocado Sauce:
1 avocado
1/4 cup sour cream
1 Tbsp. lime juice
1 Tbsp. minced garlic
1/2 jalapeno pepper, seeded and chopped (or 1/2 tsp cayenne)
2 Tbsp. chopped cilantro
1 tsp. salt
1 tsp. pepper

For the Avocado Sauce:

Scoop the avocado pulp into the bowl of a food processor, and set the pit aside. Add the sour cream, lime juice, garlic, jalapeno, cilantro, salt and pepper. Process until smooth. Transfer to a dish, and place the pit inside to help prevent browning. Cover and chill for at least an hour.

For the Shrimp Burgers:

Remove the tails from the shrimp, and ivide the shrimp in half. Coarsely chop one half and set aside.

Place remaining half in a food processor and grind to a coarse puree. Add egg, onion, 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 pepper to taste. Mix well.

Form into patties 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. Place burgers on a bun of your choosing and top with avocado sauce. Makes 4-5 burgers.

Recipe Source: Adapted from The Kitchen Whisperer

1 comment:

  1. What a great burger and this Avocado Sauce looks delicious, Sara! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen


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