Shrimp Burgers With Greek Yogurt Dressing Recipe 415

SHRIMP BURGERS

Steps:

• Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
• Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
• Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

SHRIMP BURGERS WITH OLD BAY MAYO

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.

SHRIMP BURGER

Steps:

• Preheat a grill to medium high (about 375 degrees F). In a food processor fitted with a steel blade, add 2/3 of the shrimp.
• Add the garlic, paprika, mustard, salt, seafood seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the green onion and 1/2 of the bell pepper. Puree until fairly smooth, stopping to scrape down sides of bowl as needed. Transfer to a large mixing bowl.
• Finely chop the remaining shrimp, bell pepper, and green onion (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the bowl and stir until evenly combined.
• Shape mixture into 6 patties that are about ¾-inch thick and 3 1/2 to 4 inches in diameter. Place in the refrigerator and chill for 15 minutes.
• Make sure your grill is very clean. Brush the outsides of the shrimp patties with oil. Place on the grill (clean it one more time for good measure-any debris can make the patties stick), close the lid, then cook on the first side without disturbing for 4 to 5 minutes, until the patties release easily. Flip and cook on the other side until the patties are cooked through, about 3 to 4 minutes more.
• If desired, in the last few minutes of cooking, place the buns on the grill, cut side down, and lightly toast.
• Serve the shrimp burgers on the toasted buns, topped with Greek yogurt, mustard, lettuce, tomato, and avocado as desired. Enjoy!

GREEK TURKEY BURGERS WITH SPICY YOGURT SAUCE

Steps:

• In a large bowl, combine the turkey, feta, oregano, thyme and 1/2 teaspoon pepper. Shape into four patties., In a nonstick skillet, heat oil over medium heat. Add patties; cook for 4-5 minutes on each side or until no longer pink and a thermometer reads 165°., In bowl, season yogurt to taste with cumin, sea salt and additional pepper. Serve burgers on buns. Top each burger with yogurt mixture. Garnish with lettuce, tomato and cucumber if desired.

GREEK YOGURT RANCH SALAD DRESSING

Steps:

• Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup. Let sit for 5 to 10 minutes.
• Meanwhile, combine parsley, dill, garlic powder, onion powder, basil, pepper, paprika, chives, and salt in a small bowl. Mix in Greek yogurt. Gradually stir in buttermilk to thin out dressing.

KOREAN STYLE SHRIMP BURGER

Steps:

• Mix together all the sauce ingredients in a small bowl and set aside.
• Oil or butter a small fry pan and toast the inner sides of the hamburger buns. I like to keep the outsides un-toasted and soft.
• For about 15 of the shrimps, cut them into about 6 pieces per each shrimp. For the remaining 5, cut them into 2-3 pieces. This makes the shrimps still form together as a nice patty but keeps the patty plump and juicy with a bit of texture.
• In a medium sized bowl, add in all the ingredients until the first set of breadcrumbs together. Gently mix well until all the ingredients are incorporated. Shape into two round patties.
• Place the additional 1/2 cup of breadcrumbs and place on a flat plate. Roll each shrimp patty in the breadcrumbs to fully cover them! This will add an additional crunchiness to the shrimp burger.
• Pour enough oil into a fry pan so you can shallow fry each of the burgers. Wait until the oil is warm and place the patties into the pan. Fry each side until it is golden brown. Just a few minutes. *Shallow fry means to have enough oil to submerge about half of the shrimp patty. You can turnover halfway through and fry the other side. No need to deep-fry! Save oil!
• Assemble the burgers! If using cheese, place on the bottom bun first. Next, the greens go on the bottom so in the case you aren't using cheese, the bottom bun doesn't get soggy. Place shrimp patty on top of the lettuce. Spread a generous amount of sauce and top with your favorite toppings!

LAMB BURGERS WITH GREEK YOGURT SAUCE

Steps:

• For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
• For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
• Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.

SHRIMP BURGERS WITH SLAW

Steps:

• Make the yogurt sauce: Mix yogurt, sour cream, chipotles, and lime juice and zest in a small bowl. (Add more chipotle for a spicier sauce.)
• Make the slaw: Mix mango, cabbage, avocado, and salt in a medium bowl. Toss with 1/4 cup yogurt sauce.
• Make the shrimp burgers: Preheat oven to 425 degrees. Pulse a third of the shrimp in a food processor until a thick paste forms. Transfer to a bowl. Gently fold in egg white and remaining shrimp and yogurt sauce. Fold in breadcrumbs (mixture will be loose).
• Scoop 1/2 cup shrimp mixture onto a baking sheet lined with a nonstick baking mat. Flatten into a 4-inch patty. Repeat. Bake until pink and firm, 8 to 10 minutes. Place 1 patty in each pita, top with slaw, and serve immediately.

LAMB BURGERS WITH GARLIC YOGURT DRESSING

Steps:

• Combine the lamb, 2 tablespoons of the mint, rosemary, the egg yolk together in a bowl, then season with salt and pepper. Mix well and form into patties.
• Brush each burger with a little olive oil and cook in a heated oiled griddle pan on each side for 3-4 minutes on each side until cooked through but slightly pink in the middle.
• Meanwhile make a dressing for the burgers by combining the yogurt, garlic and olive oil. Add the rest of the chopped mint and mix well, then season to taste with salt and pepper.
• Place the lamb patties on the bun half and drizzle over the dressing. Scatter a handful of arugula and place the other half on top.

GARLIC SHRIMP IN YOGURT

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
• Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
• Add shrimp and cook 3 minutes.
• Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
• Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.