Pork And Shrimp Burger Recipe Chatelaine Recipes

SHRIMP BURGER

Steps:

• Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
• Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
• Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
• Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
• To serve, top the burger with Aioli and Cabbage-Apple Slaw.
• Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
• While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
• Mix together the cabbage and apples in a large bowl and season with salt.
• Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

SURF AND TURF: PORK AND SHRIMP WITH GARLIC (CERDO Y GAMBAS AL AJILLO)

Steps:

• Preheat oven to 375 degrees F.
• Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.
• Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.
• After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.
• Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.
• Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.
• Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm.
• Remove pork from oven and let rest.
• Fold the beans into the rice, cover and let rest.
• For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.)
• Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce.

SHU MAI-STYLE BURGERS

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put shrimp and garlic in a food processor and pulse until just chopped; remove to a large bowl. Working in batches, grind pork fat until just chopped (be careful not to over-process). Add to bowl. Then grind meat until just chopped, again being careful not to over-process; add to bowl.
• Mix shrimp, pork fat and meat with the soy sauce, scallion, cilantro, chili and ginger; sprinkle with salt and pepper. Shape into 8 patties.
• To broil or grill, cook about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add the patties; cook undisturbed, for about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.
• Garnish with scallion, cilantro, cabbage and pickled pepper, to taste.