For the shrimp burgers
- 2 slices smoked bacon, chopped
- 3 tablespoons mayonnaise
- 2 scallions, chopped
- 2 tablespoons minced fresh parsley
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon grated lemon zest
- 1 teaspoon Old Bay seafood seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 slice high-quality whole-wheat sandwich bread, torn into 1 inch pieces
- 1 pound large shrimp, peeled and deveined
- 3/4 cup shredded mozzarella cheese
- 1 tablespoon canola oil
- 4 brioche hamburger buns, lightly toasted
- Lettuce leaves, sliced tomatoes, and sliced red onions as desired
- Heat a non-stick skillet over medium heat. Add the bacon and cook until bacon is partially cooked, 5 to 6 minutes (do not let the bacon brown). Remove bacon from the skillet and let it drain on paper towels. Set the bacon aside to let cool while preparing the rest of the recipe. Wipe out the skillet but don’t wash it.
- In a large bowl, stir together the mayonnaise, scallions, parsley, jalapeño pepper, lemon zest, Old Bay seasoning, salt, and pepper. Set aside.
- In a food processor, pulse the bread until you have coarse crumbs, about 4 pulses (you should have about 3/4 cup crumbs). Mix bread crumbs into mayonnaise mixture.
- Wipe out the food processor, then pulse the shrimp until it is coarsely chopped. You want an even mix of finely and coarsely chopped pieces, about 7 pulses. Transfer the shrimp to the bowl with mayonnaise and breadcrumbs. Add in the cheese and cooled bacon. Gently stir the mixture until everything is evenly combined. Divide the shrimp mixture into 4 equal portions, and loosely pack each into a 1 inch-thick patty.
- Heat the oil in the skillet over medium-high heat until shimmering. Gently lay the shrimp burgers in the skillet and cook until browned on both sides and burgers are cooked all the way through, 8 to 10 minutes. Drain on paper towels.
- Serve on hamburger buns with lettuce, tomato and onions, if desired.
Recipe adapted from America’s Test Kitchen.