Description
These are such incredible, flavorful and juicy shrimp burgers packed with herbs and seasoning, served on fluffy buns with chipotle mayo and veggies.
Ingredients
- FOR THE CHIPOTLE MAYO:
- ½ cups Mayonnaise
- ½ Tablespoons Chipotle Hot Sauce
- ½ teaspoons Dijon Mustard
- FOR THE BURGERS:
- 6 whole Sesame Seed Hamburger Buns
- 1-½ pound Shrimp, Peeled, Deveined And Tails Removed
- 1 whole Shallot, Peeled And Cut Into Chunks
- 2 cloves Garlic
- ⅓ cups Red Bell Pepper, Roughly Chopped
- 1 Tablespoon Fresh Cilantro
- 6 leaves Fresh Basil
- 1 teaspoon Old Bay Seasoning
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 Tablespoons Olive Oil
- Sliced Tomato, As Needed For Topping
- Baby Spinach, As Needed For Topping
Preparation
First, quickly make the easy chipotle mayo. Simply stir the mayo, chipotle hot sauce and mustard together in a small bowl and set it aside.
Set up a food processor. Take two of the sesame seed buns and pulse them until they are soft crumbs. Transfer the bread crumbs to a mixing bowl. Then add the shrimp, shallot, garlic, red bell pepper, cilantro and basil to the processor and pulse it all until it is pasty but still has some texture. You don’t want it to get to the point of being liquified. Then transfer that into the mixing bowl with the bread and also add in 1/4 cup of the mayo, old bay, salt and pepper.
Bring that mixture together really well with your clean hands just like you’re making meatballs or regular burgers. Get out an electric griddle or griddle pan and heat it up to 375ºF or medium high heat. Grease the griddle with the olive oil. Divide the mixture into 4 equal parts and form them into unapologetically huge patties. Cook them on the hot griddle for 5 minutes on each side to get them golden on the outside and cooked through. Toast the remaining buns while they cook. Then put each cooked pattie on a toasty bun and top them with more chipotle mayo, sliced tomato and mayo. Serve and enjoy!
