As you may know, at #CasaMarcela, we love giving classic dishes a completely new twist! This recipe is a great example of a successful one, and believe it or not, Marcela came up with this burger while attempting to make something for Fau that was out of the norm and that he would love! Now, I know the word chipotle in the ingredients may have you thinking: "how could Fau enjoy these?" but before you jump to any conclusions, let me tell you - they are not too spicy at all! In fact, if anything, they have just the tiniest perfect hint of spice that can be tolerated and enjoyed by anyone and everyone! These burgers are a great mid-week meal for the whole family to enjoy and a wonderful alternative for those who are trying to watch their meat intake!
Check out the recipe below and don’t forget to share your pictures with us by tagging Marcela in them!
Until next time!
Marla
Serves 4
Ingredients:
Burgers
- 1 pound medium shrimp, shelled and deveined
- 2 tablespoons finely chopped fresh cilantro
- 2 large eggs
- 1 cup plain breadcrumbs
- 2 tablespoons chipotle adobo sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 4 hamburger buns, split and toasted
- 2 medium tomatoes, sliced
- 4 butter lettuce leaves
Avocado Aioli
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 medium cloves garlic
- 1 avocado, halved and pitted
- Sea salt and freshly ground black pepper
Directions:
For the Mexican shrimp burgers:
Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside.Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes.
For the avocado aioli:
Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth.Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown.Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy!