SHRIMP AND COD BURGERS
Sweet shrimp and fish groundtogether form a rich, juicyburger. This recipeblends the perfect amount ofscallion, parsley, and lemonjuice to hone and polish its flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 4
Number Of Ingredients 14
Steps:
- Process half of the shrimp in a food processor until a paste forms. Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined.
- Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast buns on grill during the last minute of cooking, if desired. Serve burgers on buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.
SHRIMP BURGERS WITH AVOCADO TARTAR SAUCE
You know how I love my sweet Charleston shrimp-to me there's nothing better, so I wanted to enjoy them in sandwich form. This recipe makes 8 shrimp patties, and that's on purpose. Whether I'm feeding a crowd or prepping ahead, these burgers can be shaped and frozen to be enjoyed whenever I have a craving. The Tex-Mex flavors I use to season the patties pair perfectly with my homemade avocado tartar sauce that I like to slather on the rolls.
Provided by Kardea Brown
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve.
- For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl.
- Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties.
- Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side.
- To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops.
SHRIMP & COD BURGERS WITH TARRAGON TARTAR SAUCE
Refrigerate 1-1/2 hours up to overnight. So all the prep work can be done in advance. These are very good! Found on Martha Stewart web site.Update: 05/02/2009 made these again and we left out the tarragon completely (personal preference) and added 1/4 to 1/2 teaspoon of horseradish & it tasted great - it had that extra kick.:)
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- BURGERS:.
- Process half of the shrimp in a food processor until a paste forms.
- Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper.
- Pulse until just combined.
- Using dampened hands, shape into 4 patties.
- Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds).
- Brush grill and burgers with oil.
- Grill, flipping once, until cooked through, about 3 minutes per side.
- Toast buns on grill during the last minute of cooking, if desired.
- Serve burgers on buns; top with lettuce.
- Serve with tartar sauce, if desired, and the lemon wedges.
- TARTAR SAUCE:.
- Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt and pepper in medium bowl.
- Sauce can be refrigerated in an airtight container, up to 1 week.
Nutrition Facts : Calories 600.9, Fat 24.8, SaturatedFat 4, Cholesterol 171.2, Sodium 2780.8, Carbohydrate 58.9, Fiber 3.1, Sugar 10.3, Protein 36.4
SHRIMP AND COD BURGERS
Steps:
- Process half of the shrimp in a food processor until a paste forms. Add the cod, remaining shrimp, and the bread crumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined (do not overprocess).
- Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
- Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast the buns on the grill during the last minute of cooking, if desired. Serve the burgers on the buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.
- Tarragon Tartar Sauce
- Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.
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