Shrimp Burger

Cooks Country recipes are true southern-style recipes. If you love southern favorites, they are the best. This shrimp burger hits all the points but holds back on the heavy. It’s light, packed with shrimp, and delicious.

Ingredients

• 1 cup panko bread crumbs
• 1 1/4 peeled and deveined large shrimp (26 to 30 per pound)
• 2 tablespoons mayonnaise
• 1/2 teaspoon pepper
• 1/4 or 1/2 teaspoon of cayenne
• 1/2 teaspoon of salt
• 3 scallions, chopped fine
• 2 tablespoons vegetable oil
• Martins Potatoe Buns for serving

Pulse the panko in the food processor until finely ground, about 15 pulses. Transfer to a small plate for dredging. Place one-third of the shrimp (about one cup), add the mayonnaise, pepper, cayenne, salt, and pepper into the bowl of the food processor. Pulse until the shrimp are finely chopped – about eight pulses. Add the remaining shrimp to the mixture in the food processor and pulse again until chopped – another four pulses. You can add the scallions at this point, or when you transfer the shrimp to a bowl, stir in the scallions.

Divide the mixture into four three fourths thick patties. I have to confess here – I didn’t do that. I made two big burgers and one so sad baby burger. They were way too big – lesson learned! Take one patty at a time and dredge both sides of the patties in the panko, pressing lightly to make sure the panko adheres to the burger.

Heat oil in a twelve-inch skillet and heat until the oil shimmers. Place patties in the skillet and cook until golden brown, about three to five minutes per side. Take your time flipping them since they are delicate. Cook for another three to five minutes. Transfer the burgers to a plate lined with a paper towel. I used my spicey coleslaw on the bun and the top but use whatever you want and serve on Martin’s potato roll.

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Shrimp Burger

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Cooks Country recipes are true southern-style recipes. If you love southern favorites, they are the best. This shrimp burger hits all the points but holds back on the heavy. It's light, packed with shrimp, and delicious.

Ingredients

• 1 cup panko bread crumbs
• 1 1/4 peeled and deveined large shrimp (26 to 30 per pound)
• 2 tablespoons mayonnaise
• 1/2 teaspoon pepper
• 1/4 or 1/2 teaspoon of cayenne
• 1/2 teaspoon of salt
• 3 scallions, chopped fine
• 2 tablespoons vegetable oil
• Martins Potatoe Buns for serving

Instructions

1

Pulse the panko in the food processor until finely ground, about 15 pulses. Transfer to a small plate for dredging. Place one-third of the shrimp (about one cup), add the mayonnaise, pepper, cayenne, salt, and pepper into the bowl of the food processor. Pulse until the shrimp are finely chopped - about eight pulses. Add the remaining shrimp to the mixture in the food processor and pulse again until chopped - another four pulses. You can add the scallions at this point, or when you transfer the shrimp to a bowl, stir in the scallions.

2

Divide the mixture into four three fourths thick patties. I have to confess here - I didn't do that. I made two big burgers and one so sad baby burger. They were way too big - lesson learned! Take one patty at a time and dredge both sides of the patties in the panko, pressing lightly to make sure the panko adheres to the burger.

3

Heat oil in a twelve-inch skillet and heat until the oil shimmers. Place patties in the skillet and cook until golden brown, about three to five minutes per side. Take your time flipping them since they are delicate. Cook for another three to five minutes. Transfer the burgers to a plate lined with a paper towel. I used my spicey coleslaw on the bun and the top but use whatever you want and serve on Martin's potato roll.