How To Build a Better Burger, part 9
The Shrimp Burger
By Jamie Leeds of Hank’s Oyster Bar
1 large red bell pepper, finely diced1 bulb fennel, finely diced
1/2 cup corn kernels
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 pounds rock shrimp, shelled and deveined
1/4 cup buttermilk
1 tablespoon chopped Italian parsley
1 tablespoon chopped basil
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup panko bread crumbs
2 tablespoons vegetable oil
2 cups baby arugula
4 tablespoons Dijon mayonnaise
4 buns
In a sautee pan set over high heat, caramelize the pepper, fennel, corn, garlic, and shallots. In a bowl, combine a pound of shrimp with the buttermilk. Fold in the remaining shrimp, the sauteed vegetables, and herbs. Season with salt and pepper. Refrigerate until cold.
Shape the mixture into 4 patties. Coat in bread crumbs. Heat the vegetable oil in a pan over medium-low heat and sautee the patties until golden, about 3 minutes on each side. If necessary, finish cooking in a preheated 350-degree oven. Serve on a bun with Dijon mayonnaise and arugula.
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