Brazilian Rock Shrimp Burger

This is burger number four in a week’s long series of burgers.

~ Wanda ~

 

Mary challenged us to do a Burger of the month and we all took the challenge on and had fun doing it.  After making a YOWZA beef burger I decided I would like to try something different.  I LOVE shrimp and while shopping for shrimp I saw rock shrimp for sale $5.99/lb….hmmm rock shrimp what could I do with them?  Well after I got home from the store and was flipping through a local Style magazine on the last page was a recipe for Brazilian Rock Shrimp Burgers…..so back to the store I went and bought the rock shrimp. 

 

 

They were very tasty and I was surprised how easy the burgers were to work with and grilled up very nicely.  The recipe did call for brioche bread which they did not have so I used sour dough bread.  Next time I think I would use a kaiser roll.

 

 

 

 

The burger recipe was adapted from the Burger Bar Cookbook. 

One of the authors is Hubert Keller – you might know him from Top Chef Masters

Other Burgers you might enjoy:
Greek Burger       Raspberry Chipotle Burger      Salisbury Belmont Burger      Siciliano Burger      Thai Coconut Basil Burger       YOWZA! Burger

 

 

Brazilian Rock Shrimp Burger

 

1/3-inch piece peeled fresh ginger

2 garlic clove

2 tbsp. plus 1 1/2 tsp. unsweetened coconut milk

Sea salt and freshly grated black pepper

1 1/2 lbs. rock shrimp, chilled

1 tbsp. finely chopped fresh cilantro

2 tbsp. olive oil, plus more for brushing

8 slices sour dough bread

About 1/4 cup mayonnaise

4 to 8 slices ripe tomato, preferably in different colors

2 handfuls salad mix

Grilled Avocado-Mango Salsa

 

Place the ginger and garlic in a food processor and process until finely chopped. Add the coconut milk, 2 teaspoons of salt, and 1/2 teaspoon of pepper and pulse to combine. Add the shrimp and cilantro and pulse until well chopped and the mixture is just shy of a puree. Make sure to leave some texture; do not puree.

 

 

To shape the burgers, use wet hands since the patty mixture is sticky. Handle lightly to keep the texture light and juicy, shape the shrimp into 4 evenly sized burgers about 1-inch thick. Cover and chill for at least 30 minutes to let the flavors develop or as long as several hours.

 

When ready to cook, build a medium-high heat fire in a barbecue. Brush the burgers on both sides with olive oil and season generously with salt and pepper. Cook until golden brown and cooked through, about 8 minutes total. Regulate the heat as needed so the burgers can cook without burning. To grill, oil the grate, and cook the burgers, covered, as above. Be careful not to overcook or the burgers will be dry.

 

While the burgers cook,  toast the slices of bread on the outer perimeter of the grill rack. Brush the toast with mayonnaise (optional).

 

To build the burgers, arrange tomatoes and salad mix on 4 pieces of toast, top with the burgers, and then spoon a little salsa on top. Cover with the remaining toast and serve immediately with remaining salsa on the side.

 

 

Avocado-Mango Salsa

1 avocado diced

1 Mango diced

1/2 red onion chopped

Chopped Cilantro

1 Tbsp lime juice

Stir all indgredients together.