by Julie Wilson
Serves: 4 guests. Preparation time: 40 minutes.
- 1 lb. Cooked, Peeled, Deveined Medium Shrimp
- ⅓ C. Panko Breadcrumbs
- 1 T. Lemon Juice
- ½ t. Kosher Salt
- ¼ t. Ground Black Pepper
- ¼ t. Garlic Powder
- 2 Scallions, both White and Green Parts (Thinly Sliced)
- 1 Large Egg (Lightly Beaten)
- ½ C. Duke's® Mayonnaise
- 1 t. Old Bay® Seasoning
- ¼ C. Canola Oil
- 4 Brioche Buns
- 1 Avocado (Peeled and Sliced - Optional)
- 4 Lettuce Leaves (Optional)
- 1 Tomato (Sliced - Optional)
Thaw, rinse and de-tail the Shrimp. Coarsely chop up half of the Shrimp. Place the remaining half of the Shrimp in a food processor and pulse until smooth. In a large bowl, combine all the Shrimp with the Breadcrumbs, Lemon Juice, Salt, Pepper, Garlic Powder, Scallions and the Beaten Egg and mix thoroughly. Refrigerate for 10 minutes. Form the Shrimp Mix into 4 Burgers and refrigerate 10 more minutes.
Combine the Mayonnaise and Seasoning in a small bowl. Place the Sliced Avocado, Lettuce Leaves and Tomato Slices on 3 serving plates for the table.
In a large skillet, heat the Canola Oil over medium-high heat. Cook each Burger about 3 minutes on each side. While the Burgers are cooking, slice the Buns in half and toast them lightly. To serve, spread the Mayo Mix on both sides of the Buns, then place a Burger on each Bun and allow each guest to add Avocado, Lettuce and Tomato Slices to taste.
Duke's® Mayonnaise - Created by Eugenia Duke in Greenville, SC. in 1917. It contains more egg yolk than other brands, uses apple cider vinegar instead of distilled white and has no added sugar. "It's Got Twang!"
Old Bay® Seasoning - A blend of 18 Herbs and Spices originally created in Baltimore, MD. in 1939. Primarily, it is Celery Salt, Red & Black Pepper, Bay Leaves, Mustard, Cardamon, Cloves, Ginger, Paprika plus a few others. It was named after the Baltimore Steam Packet Co. whose nickname was the "Old Bay Line". It's usually sold in a distinctive yellow tin.
