Tampa Bay Shrimp Burger
4 Euro-Bake Onion Potato Buns - toasted
1 slice high-quality whole-wheat sandwich bread, torn into 1-inch pieces
1 pound shrimp
3 tablespoons mayonnaise
2 scallions, sliced thin
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
Pinch cayenne pepper
2 teaspoons canola oil or butter
1 lb of spinach, washed
1 cup of oil
Lemon wedges (for serving)
For the remoulade:
- 3/4 cup (6 fl. oz./180 ml) mayonnaise
- 2 Tbs. whole-grain mustard
- 2 Tbs. finely chopped shallots
- 2 Tbs. chopped fresh flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
- 1 Tbs. fresh lemon juice (optional)
- Hot pepper sauce, to taste (optional)
- Pulse the bread in a food processor to coarse crumbs, about 4 pulses, and transfer to a bowl (you should have about 3/4 cup crumbs).
- Wipe the food processor clean, and pulse half the shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses.
- Whisk the mayonnaise, scallions, parsley, lemon zest, salt, pepper, and cayenne together in a large bowl until uniform.
- Gently fold into the processed shrimp, the remaining shrimp cut into larger pieces, and breadcrumbs until just combined.
- Scrape the shrimp mixture onto a small baking sheet, divide it into 4 equal portions, and loosely pack each into a 1 inch-thick patty. Cover with plastic wrap and refrigerate for 30 minutes.
- To prep crispy shallots, thinly slice shallots and fry in 1 cup of oil until golden brown. Drain and set aside.
- Heat 2 tsp of above shallot oil in a 12ıinch nonstick skillet over medium heat, and add spinach to quickly wilt. Remove spinach and set aside.
- Heat 2 tsp of oil in a 12ıinch nonstick skillet over medium-high heat until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
- Gently transfer the burgers to a platter and serve with the lemon wedges.