6

Shrimp Burgers

Total Time
48 min
Prep
30 min
Cook
18 min
Serves
6
Difficulty
Moderate
This recipe by Virginia Willis, originally published in Secrets of the Southern Table, has been modified for WW with permission.
Ingredients

canola oil

2 Tbsp, divided

uncooked celery

1 rib(s), medium, diced

uncooked onion(s)

½ medium, sweet variety, diced

jalapeño pepper(s)

½ medium, seeded and chopped (or to taste)

kosher salt

¼ tsp, divided (or to taste)

black pepper

tsp, divided (or to taste)

garlic clove(s)

1 medium clove(s), very finely chopped

uncooked shrimp

2 pound(s), peeled and deveined (31-40 per lb)

panko breadcrumbs

1 cup(s)

fresh parsley

2 Tbsp, chopped

lemon zest

1 tsp, finely grated

OLD BAY Old bay seasoning

1½ tsp

unsalted butter

2 tsp, divided

light hamburger roll(s) or bun(s)

6 item(s), toasted

romaine lettuce

12 leaf/leaves

plum tomato(es)

2 medium, sliced into 6 pieces each

hot sauce

6 splash(es), optional

Instructions

  1. Preheat oven to 200°F.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Serving size: 1 burger
Notes
Enjoy as is or with a mix of reduced-fat sour cream and hot sauce. Virginia says “Instead of using egg as a binder in this recipe, I puree some of the shrimp in the food processor to bind the burger… These patties work great as a burger or as a cake; they’re also great topped with an egg for a brunch rather than sandwiched between a bun.”

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