Americas Test Kitchens Shrimp Burger Recipes

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SHRIMP BURGERS WITH OLD BAY MAYO



Shrimp Burgers with Old Bay Mayo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 burgers

Number Of Ingredients 15

1 pound peeled and deveined medium shrimp
1/3 cup panko breadcrumbs
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 scallions, white and green parts, thinly sliced
1 large egg, lightly beaten
1/4 cup canola oil
1/2 cup mayonnaise
1 teaspoon to 1 tablespoon Old Bay seasoning
4 brioche buns, halved and lightly toasted
Avocado slices, for topping
Lettuce leaves, for topping
Tomato slices, for topping

Steps:

  • For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
  • Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
  • For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
  • To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

AMERICA'S TEST KITCHEN BURGERS



America's Test Kitchen Burgers image

My sister got this way of making cheeseburgers from America's Test Kitchen. It is by far the best cheeseburger I have ever tasted and is best cooked on the grill. I would compare the taste of this cheeseburger to a steakhouse like Houlihan's.

Provided by hhenehan

Categories     Lunch/Snacks

Time 20m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 7

1 lb ground beef (80% lean)
1 slice white bread
1/2 tablespoon Worcestershire sauce
1/8 teaspoon sea salt
1/8 teaspoon ground pepper
1/8 teaspoon garlic powder
2 tablespoons milk

Steps:

  • Crumble bread into mixing bowl.
  • Add milk 1/2 Tbsp at a time and mash with fork until a paste-type mixture is formed. This may require an adjustment to the amount of milk, we mostly just eyeball it.
  • Once paste is formed, add remaining ingredients and mix thoroughly.
  • Form into 1/4 lb patties and grill or pan-fry. Top with cheese if desired.
  • 1 Tbsp Worchestershire sauce can be replaced by 2 Tbsp A1 Steak Sauce.

SOUTH CAROLINA SHRIMP BURGERS



South Carolina Shrimp Burgers image

Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise
3 tablespoons finely chopped dill pickles, plus 1 tsp. brine
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
1/4 teaspoon pepper
1 cup panko breadcrumbs
1 1/4 lbs large shrimp, peeled, deveined and tails removed (26-30 count per pound and divided)
2 tablespoons mayonnaise
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 green onions, chopped fine
3 tablespoons vegetable oil
4 hamburger buns
4 leaves bibb lettuce

Steps:

  • For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
  • For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
  • Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
  • Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
  • Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.

Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6

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