In the Kitchen: Shrimp Burgers with Sriracha Mayo and Mango Salsa



Shrimp Burgers with Mango-Avocado Salsa

Ingredients
Mango-Avocado Salsa:
small ripe mango
small firm-ripe Hass avocado
1/4 c. red bell pepper
2 tbsp. diced red onion
1 1/2 tbsp. fresh lime juice
1 1/2 tbsp. chopped cilantro
1/4 tsp. kosher salt
1/4 tsp. black pepper
Burgers:
slice white sandwich bread
1 1/2 lb. shrimp
2 tbsp. coarsely chopped cilantro
2 tbsp. snipped fresh chives
1 tsp. garlic paste
1/4 c. finely diced radish
1/4 c. Finely Diced Celery
2 tbsp. low-fat mayonnaise
1 tsp. grated lemon zest
1 tbsp. lemon juice
3/4 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
whole-wheat sesame hamburger buns
mixed salad greens
Directions
  1. Salsa:Combine all ingredients in a bowl.
  2. Burgers:Pulse bread in a food processor until fine crumbs form; transfer to a bowl. Add shrimp, cilantro, chives, and garlic paste to food processor and pulse until shrimp are finely chopped and form a chunky paste (do not puree — make sure to leave some texture).
  3. Add shrimp mixture to bread­crumbs along with radish, celery, mayo, lemon zest, lemon juice, salt, and pepper; stir to combine. With moistened hands, gently shape 4 burgers, about 1 inch thick. Refrigerate burgers.
  4. Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Spray burgers on both sides with cooking spray. Grill 3 to 4 minutes per side, until golden and just cooked through in centers. Toast buns on grill 1 to 2 minutes. Put salad greens on bun bottoms and top with burgers. Spoon salsa over burgers and cover with bun tops. Serve with remaining salsa.





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Date: 11.12.2018, 02:59 / Views: 65572