Grilled Shrimp Burgers with Sweet & Spicy Tartar Sauce

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.

So good. Especially with the tartar sauce.

Linked with Foodie Friday and Weekend Potluck.

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.

Lemon Garlic Grilled Shrimp

It's 84 degrees here today. I actually broke out the grill several weeks ago, cause that's just the way I roll. To be honest, I think I actually grilled out a couple of times in the dead of winter.

I'm excited about all the outdoor cooking headed my way. Not only because it tastes so darn good, but I really enjoy how much easier the clean-up is for our meals.

Anyway, the weather made me want to start pulling out all those summer-y recipes. That's how I came across this one. It's been awhile since I've made it, but it's definitely going on my list.

So easy and so delicious!


Linked up with Jennifer Cooks Fusion Friday and Rattlebridge Farm: Foodie Friday.

Lemon Garlic Grilled Shrimp

2 lbs of large shrimp, shelled and deveined

1 lemon

2 cloves garlic, chopped

1/8 tsp red pepper flakes

1 tbsp olive oil

salt and pepper

Place shrimp in a 1 gallon plastic bag. Half lemon and juice both sides into bag. Throw in lemon halves, garlic, pepper flakes olive oil, salt and pepper. Mix together gently and marinate in the refrigerator apprx. 15 minutes. Thread shrimp onto metal or soaked wooden skewers and grill in a pre-heated medium high grill for 1 1/2-2 minutes per side or just until shrimp turns opague. Do not over cook.

I like to serve these along side a big bowl of buttered pasta with fresh basil & lemon or any simple pasta would do.

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