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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are probably the healthiest burgers I've ever made ... and surprisingly simple and tasty! My inspiration was the Shrimp Boulette Po' Boy Burger from the Burger Meister cookbook but I made numerous changes to suit hubby's taste. I will definitely make these again to help use up extra burger buns. Ingredients:
1/2 cup minced onion |
2 teaspoons minced garlic |
1 teaspoon celery salt |
1/2-1 teaspoon chili paste |
1 1/2 lbs uncooked medium shrimp, peeled and deveined |
2 teaspoons dried chives |
2 teaspoons dried parsley |
1 teaspoon dried basil |
1 teaspoon dried thyme |
salt |
white pepper |
Directions:
1. Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
2. Gently but thoroughly mix shrimp with remaining ingredients.
3. Season with salt and pepper to taste.
4. NOTE: I eliminated the salt due to the use of celery salt.
5. Gently form mixture into six to eight 3/4-inch-thick burgers.
6. Cover the burgers and refrigerate for 30 minutes or until needed.
7. Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
8. Serve with whatever you like to dress your shrimp with.
9. We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.
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