1 stalk(s), small, diced
½ medium, sweet variety, diced
½ medium, seeded and chopped (or to taste)
¼ tsp(s), divided (or to taste)
⅛ tsp(s), divided (or to taste)
1 clove(s), medium, very finely chopped
2 pound(s), peeled and deveined (31-40 per lb)
2 tbsp(s), chopped
1 tsp(s), finely grated
Light hamburger roll(s) or bun(s)
6 bun(s), toasted
2 medium, sliced into 6 pieces each
1 tbsp(s), optional
- Preheat oven to 200°F.
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Add celery, onion and jalapeño; cook, stirring often, until light golden, about 5 minutes. Season with 1/8 tsp salt and pinch pepper; add garlic and cook until fragrant, stirring, 45-60 seconds. Remove from heat; transfer to a bowl to cool.
- Meanwhile, place 8 oz (about 1 c) shrimp in a food processor fitted with blade attachment; puree until very smooth. Add remaining 1 1/2 lb shrimp; pulse until coarsely chopped.
- Transfer shrimp to bowl with cooled vegetables; add panko, parsley, lemon zest and Old Bay. Gently combine; season with 1/8 tsp salt and pinch pepper. (To test for seasoning, zap a Tbsp shrimp mixture in the microwave to cook it through first.)
- Heat 1/2 Tbsp oil with 1 tsp butter in same large nonstick skillet over medium heat until shimmering. Using a ⅔-c measure, shape mixture into 6 burgers. Working with 3 burgers at a time, add burgers to skillet and cover. Cook until bottom is golden brown, about 3 minutes; flip and cook for 3 minutes more. Transfer to a rimmed baking sheet; place in oven to keep warm. Repeat with remaining 1/2 Tbsp oil, 1 tsp butter and 3 burgers. Place on warmed buns with lettuce and tomato. Drizzle with optional hot sauce. Serve immediately.
- Serving size: 1 burger