It has, needless to say, been way too hot to even go outside and grill here. I only like really hot weather when I have an ocean or pool to jump into to cool off. So I say a little thank you every single day to the man who invented air conditioning and try to stay indoors when it is like this. Meanwhile, I was really craving those grilling flavors and a big fat burger. So I decided to make the most incredible shrimp burgers in my nice, air conditioned kitchen. You all know I am obsessed with shrimp, and Marc and I are also still trying to stay away from meat for the most part. So it was the natural choice! They were really easy to make.
I just dressed up the patties on sesame seed buns with more mayo on top, along with tomato and baby spinach. When I bit it I was SO happy! The whole bite just spoke summer to me. They tasted of the sun and sea and had so much bright flavor. Even though I made these indoors they transported me to summer paradise. Hope you all enjoy them too! xoxo
These are such incredible, flavorful and juicy shrimp burgers packed with herbs and seasoning, served on fluffy buns with chipotle mayo and veggies.
- 1/2 cup mayo
- 1/2 tablespoon chipotle hot sauce
- 1/2 teaspoon Dijon mustard
- 6 whole sesame seed buns
- 1 1/2 pounds shrimp peeled, deveined and tails removed
- 1 whole shallot peeled and cut into chunks
- 2 cloves garlic
- 1/3 cup red bell pepper roughly chopped, about 1/2 the pepper
- 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
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. Then 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 375 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!!