What a great change up for a burger.
Super easy to make with a few simple ingredients.
My original recipe calls for cornbread crackers. I didn't have any so I substituted saltines, which worked out wonderfully. Instead of adding the 1/2 teaspoon of salt, I kept that to a pinch because of the additional salt in the cracker.
Grilled Shrimp Burgers with Sweet & Spicy Tartar Sauce
Makes 4 Burgers
1 1/4 lb. med. shrimp, peeled & deveined
1 x-large egg, lightly beaten
1 tbsp mayonnaise
2 tsp lemon juice
1/2 tsp salt
1/8 tsp ground red pepper, or more to taste
3 tbsp celery, finely chopped
2 tbsp green onion, chopped
1 tbsp fresh parsley, chopped
1 1/4 cups crushed cornbread crackers, appx 1 sleeve
4 hamburger buns (I like an onion bun or a Kaiser)
Bibb lettuce
Sweet & Spicy Tarter Sauce
1 cup mayonnaise
2 tbsp fresh parsley, chopped
2 tbsp horseradish
1 1/2 tsp Cajun seasoning
1 1/2 tsp lemon juice
1/4 tsp smoked paprika
Pinch of red pepper, if desired
Mix together, cover and chill 30 minutes to 24 hours.
Cut shrimp into 3rds.
Line a baking sheet with tinfoil and spray with cooking spray.
Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4 inch wide, 1 inch thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees (medium-high heat). Grill burgers, covered with grill lid, 5-6 minutes or until burgers lift easily from cooking grate using a large spatula. Carefully turn burgers, and grill 5-6 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
Grill buns on grill 1-2 minutes or until lightly toasted.
Serve on buns with tarter sauce and lettuce.
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