Prawn Lime Guacamole Burgers Recipes

SHRIMP BURGERS WITH AVOCADO TARTAR SAUCE

Shrimp Burgers with Avocado Tartar Sauce image

You know how I love my sweet Charleston shrimp-to me there's nothing better, so I wanted to enjoy them in sandwich form. This recipe makes 8 shrimp patties, and that's on purpose. Whether I'm feeding a crowd or prepping ahead, these burgers can be shaped and frozen to be enjoyed whenever I have a craving. The Tex-Mex flavors I use to season the patties pair perfectly with my homemade avocado tartar sauce that I like to slather on the rolls.

Provided by Kardea Brown

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 large shallot, halved
2 cloves garlic
1/2 large ripe avocado
Zest and juice of 1 lime (1 teaspoon zest; 4 1/2 teaspoons juice)
1 tablespoon capers
1 tablespoon minced fresh parsley
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon seasoning salt with chiles and lime, such as Tajin
Kosher salt and freshly ground black pepper
2 3/4 pounds medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves
2 large eggs
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon (or more) seafood seasoning
1 1/2 cups crushed round buttery crackers, such as Ritz (about 36 crackers)
Canola oil, for cooking
8 onion rolls, split
8 butter lettuce leaves
1 Vidalia onion, thinly sliced
2 ripe tomatoes, sliced

Steps:

Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve.
For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl.
Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties.
Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side.
To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops.

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