Maggie's Shrimp Burger
You can top it with anything your heart desires .. mine desires lettuce, tomato and avocado.
We love to have this for lunch or for dinner. Serve it with a nice salad or a side of fries and you are set!
I have also made wee tiny little shrimp burgers and placed them on a square of toast and served them as appetizers.
Super delicious and such a nice change of pace.
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- 8 oz
- shrimp - uncooked
- 3 Tbsp
- 1/2 tsp
- dill weed
- egg - beaten
- 2 Tbsp
- chopped green onion
- 4 Tbsp
- panko crumbs
- salt and pepper to taste
1Cut shrimp into small pieces.
Place in food processor and blend until very tiny, but not until it's mush.
Remove and place in bowl.
Add flour, dill weed and egg and stir until blended.
Add green onion and half of the Panko crumbs and mix well.
2Line burger press with plastic wrap.
Remove 1/2 of the mixture and press into mold.
Repeat with remaining mixture.
Place patties - still in the plastic wrap - into freezer for 10 to 15 minutes to help it firm up a little.
3Place about 1/2" of peanut oil in a skillet and preheat to about 300*.
Coat the outside of the patty in the remainder of the Panko and gently place into hot oil.
Fry until golden brown on both sides.
Drain on a paper towel.
Salt and pepper if desired.
Serve hot on a burger bun with mayo, lettuce,tomato and a slice of ripe avocado.