Just imagine tender, juicy Gulf shrimp made into a patty and topped with yummy basil pesto aioli, and you have one awesome burger. We are smack dabbed in the middle of the grilling season and summertime brings to mind hamburgers on the grill, but how about a scrumptious change of pace with Shrimp Burgers? If you have been following my blog, you know I love shrimp. In fact, I’ve never met a shrimp dish I didn’t like and these shrimp burgers are no exception.
If you are trying to eat healthily and eliminate fat from your diet, you are in the right place. Tasty quarter pound shrimp burger patties come in at 80 calories with only 1.1 grams of fat, versus a quarter pound hamburger patty, which has 288 calories and 22 grams of fat! So, at our house, it’s move over hamburgers and make room for shrimp burgers this summer.
Try these mouth-watering Shrimp Burgers with Basil Pesto Aioli just once and I know you will be hooked just like we are! I served them with baked sweet potato fries, but if you are trying to watch your calories did I mention that they are just as good without a bun? Really! They are a little like crab cakes and are wonderful with just a side salad for a light dinner. They are also quick and easy to make and, although these burgers are fried, you could just as easily grill them.
So, what are you waiting for? Gather your ingredients which are peeled and deveined shrimp, panko bread crumbs, eggs, hot sauce, garlic, Old Bay Seafood Seasoning, ground black pepper, fresh parsley, scallions, olive oil and a jalapeno pepper. You will also need hamburger buns, lettuce, and tomato and for the Basil Pesto Aioli, basil pesto, and mayonnaise.
For the patties, put the peeled and deveined shrimp in your food processor fitted with a steel blade. Pulse about seven times. It’s fine if some of the shrimp are not completely chopped up.
In a large bowl, mix the panko bread crumbs, eggs, hot sauce, garlic, seafood seasoning, black pepper, parsley, scallions and minced jalapeno. Mix well.
Add the shrimp and mix well. It’s best to use your hands to combine everything. But, use a light touch, and only mix until everything is well combined.
Again, using a light touch, form the mixture into four patties and place on a plate lined with wax or parchment paper. Do not compress too much or they will be too dense. Refrigerate for about 2 hours.
When you are ready to cook your burgers, add about 1 Tbsp olive oil to a large skillet (enough to cover the bottom of the pan) over medium-high heat.
Fry the burgers for 4-6 minutes per side, or until they are done. Do not overcook.
Place the burgers on a paper towel to drain.
For the Basil Pesto Aioli, mix ¼ cup basil pesto with ¼ cup mayonnaise in a small bowl. Mix well.
To prepare your burgers, lightly toast the buns and spread a liberal amount of Basil Pesto on each bun. Add some lettuce, a slice of tomato and your shrimp patty and there you have it.
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