Shrimp Burgers
5
Points®
Total time: 48 min • Prep: 30 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
Love a good burger, this is the recipe for you! The combination of ground shrimp and sauteed onion and jalapeno come together in six big juicy burgers, perfect for weekend lunch or anytime dinner. This recipe by Virginia Willis, originally published in Secrets of the Southern Table, has been modified for WeightWatchers® with permission. Virginia uses some finely pulsed shrimp to bind the burger in place of an egg. Use wet hands to form the burgers and prevent them sticking to your hands. Ms. Willis asserts that "These patties work great as a burger or as a cake; they’re also great topped with an egg for a brunch rather than sandwiched between a bun.”
Ingredients
Canola oil
2 Tbsp, divided
Celery
1 rib(s), medium, diced
Uncooked onion
½ medium, sweet variety, diced
Jalapeño pepper
½ medium, seeded and chopped (or to taste)
Kosher salt
¼ tsp, divided (or to taste)
Black pepper
⅛ tsp, divided (or to taste)
Garlic
1 clove(s), very finely chopped
Uncooked shrimp
2 pound(s), peeled and deveined (31-40 per lb)
Panko breadcrumbs
1 cup(s)
Fresh parsley
2 Tbsp, chopped
Lemon zest
1 tsp, finely grated
OLD BAY Old Bay seasoning
1½ tsp
Unsalted butter
2 tsp, divided
Light hamburger bun
6 item(s), toasted
Romaine lettuce
12 leaf/leaves
Plum tomato
2 medium, sliced into 6 pieces each
Hot sauce
6 splash(es), optional
Instructions
1
Preheat oven to 200°F.
2
Heat 1 Tbsp oil in a large skillet over medium-high heat. Add celery, onion and jalapeño; cook, stirring often, until light golden, about 5 minutes. Season with 1/8 tsp salt and pinch pepper; add garlic and cook until fragrant, stirring, 45-60 seconds. Remove from heat; transfer to a bowl to cool.
3
Meanwhile, place 8 oz (about 1 c) shrimp in a food processor fitted with blade attachment; puree until very smooth. Add remaining 1 1/2 lb shrimp; pulse until coarsely chopped.
4
Transfer shrimp to bowl with cooled vegetables; add panko, parsley, lemon zest and Old Bay. Gently combine; season with 1/8 tsp salt and pinch pepper. (To test for seasoning, zap a Tbsp shrimp mixture in the microwave to cook it through first.)
5
Heat 1/2 Tbsp oil with 1 tsp butter in same large nonstick skillet over medium heat until shimmering. Using a ⅔-c measure, shape mixture into 6 burgers. Working with 3 burgers at a time, add burgers to skillet and cover. Cook until bottom is golden brown, about 3 minutes; flip and cook for 3 minutes more. Transfer to a rimmed baking sheet; place in oven to keep warm. Repeat with remaining 1/2 Tbsp oil, 1 tsp butter and 3 burgers. Place on warmed buns with lettuce and tomato. Drizzle with optional hot sauce. Serve immediately.
6
Serving size: 1 burger
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