What’s In Your Burger?
In case you still wanted more ideas for alternative, non-beef burgers after reading my June 17 article, here’s a tasty one with shrimp and Creole seasonings:
Creole Shrimp Burgers
Recipe adapted from Great Year-Round Grilling in the Southeast (Lyons Press, $19.95) by Ellen Brown, who says that scallops or a firm white fish such as cod or tilapia can be substituted for the shrimp.
2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 celery rib, rinsed, trimmed and chopped
1 red bell pepper, seeds and ribs removed, and finely chopped
1½ pounds large (21 to 30 per pound) raw shrimp, peeled and deveined
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
½ teaspoon hot pepper sauce, or to taste
Cajun seasoning to taste (or 2 to 3 teaspoons)
4 to 6 long submarine rolls, split crosswise in half
Lettuce and tomato for garnish
Tartar Sauce (recipe below)
1. Set up a grill for dual-temperature grilling with high heat on one side and medium heat on the other. (For charcoal grills, this means a layer 3 to 4 coals deep for high-heat side and a layer 1 or 2 coals deep for the medium side.)
2. Heat oil in a large skillet over medium heat. Add onions, garlic, celery and red pepper. Cook, stirring frequently, for 5 to 7 minutes, or until vegetables are soft. Scrape mixture into a mixing bowl.
3. Finely chop ½ pound of the shrimp and add to the bowl. Puree remaining 1 pound shrimp in a food processor. Add puree to the bowl, along with chives, parsley, hot sauce, and Cajun seasoning. Form 8 to 12 patties, each about ½ inch thick.
4. Grill rolls cut side down until toasted, about 1 minute. Set aside.
5. Sear shrimp burgers over high heat for 2 minutes on each side. Then cook over medium heat for 2 more minutes on each side, or just until cooked through. Serve immediately on rolls with lettuce, tomato and tartar sauce.
Makes 4 to 6 servings.
Tartar Sauce
Recipe adapted from Great Year-Round Grilling in the Southeast.
1½ cups mayonnaise
¼ cup finely chopped cornichons, or other small pickles
3 tablespoons small capers, rinsed, drained and chopped
2 tablespoons white-wine vinegar
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Salt and freshly ground black pepper to taste
Combine mayo, pickles, capers, vinegar, shallot, parsley and tarragon in a mixing bowl. Whisk well. Season to taste with salt and pepper. Cover and refrigerate up to 3 days, if not using immediately.
Makes 2 cups.
