Description
Learn how to make delicious shrimp burgers with a zesty twist of cilantro and guacamole. Perfect for your next cookout or dinner party!
Ingredients
- 1 avocado (about 227g), you will need 3/4 cup mashed
- 2 tablespoons (30 ml) finely diced red onion
- 1 teaspoon (5 ml) fresh lime juice
- 1 1/2 teaspoons (8 ml) chipotles in adobo sauce, finely chopped
- 1/4 teaspoon (1 ml) salt
- 1 pound (454 g) raw shrimp, peeled and deveined
- 1 large egg
- 1/4 cup (60 ml) packed cilantro leaves, washed and dried
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (3 ml) ground cumin
- 1/2 teaspoon (3 ml) freshly ground black pepper
- vegetable oil for the pan
- about 8 thin slices vine-ripened tomato
- 1 small handful baby lettuces
- 4 of your favorite burger buns, lightly toasted
Instructions
- In a small bowl, use a fork to mash the avocado. Mix in the red onion, chopped chipotles, lime juice, and a pinch of salt. Cover with plastic wrap, pressing it down so it touches the guacamole, and set it aside.
- Place most of the shrimp into a food processor with the chopping blade attached. Give it a few pulses. Add the egg, cilantro, salt, cumin, and black pepper, blending everything until smooth, around 10 seconds. Transfer this mixture to a bowl and put it aside.
- Chop the leftover shrimp into small bits. Stir these pieces into the smooth shrimp mixture and set the bowl aside.
- Pour vegetable oil into a large sauté pan, enough to coat the bottom, and heat it over medium-high heat. When the oil is hot, use a ½ cup measure to form the shrimp mixture into 4 patties. They will be sticky, but will stay intact when placed in the pan. Cook the patties for about 2 to 3 minutes on each side until they’re golden brown and thoroughly cooked.
- Spread roughly a tablespoon of guacamole on each half of the toasted buns. Place a shrimp patty on each, followed by a couple of tomato slices and some baby lettuces. Put the top bun on and enjoy your burger while it’s still warm!
Notes
- For a spicier flavor, increase the amount of chipotles in adobo sauce in the guacamole.
- Finely chop the shrimp for a smoother patty texture.
- Avoid overcrowding the sauté pan to ensure even browning of the shrimp patties.
