by EmilyC
View
my 40 recipes »
A&M's Testing Notes:
Expand CollapseEmilyC's Notes:
Expand1 head garlic Ask a question about this ingredient
1/2 cup plus 1 tablespoon extra virgin olive oil Ask a question about this ingredient
2 large egg yolks, room temperature Ask a question about this ingredient
1/2 cup grapeseed oil Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
2 tablespoons freshly squeezed orange juice plus 1 teaspoon finely grated zest (from 1 orange) Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
To roast the garlic: Heat oven to 400 degrees F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside -- reserve the rest for another use.
Ask a question about this stepIn a medium bowl, whisk the egg yolks. Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt and pepper.
Ask a question about this step5 tablespoons olive oil Ask a question about this ingredient
1/4 cup finely chopped fennel, from one small bulb (fronds reserved) Ask a question about this ingredient
1/4 cup finely chopped shallots Ask a question about this ingredient
1/4 cup finely chopped red bell pepper Ask a question about this ingredient
2 tablespoons finely chopped fennel fronds Ask a question about this ingredient
1 tablespoon finely chopped chives Ask a question about this ingredient
1 tablespoon zest from 1 orange Ask a question about this ingredient
1 1/2 pound shrimp, peeled and deveined, finely chopped by hand Ask a question about this ingredient
Kosher salt and freshly ground black pepper Ask a question about this ingredient
1 to 2 tablespoon roasted garlic-orange aioli Ask a question about this ingredient
Toasted hamburger buns for serving (brioche is nice) Ask a question about this ingredient
In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.
Ask a question about this stepIn a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.
Ask a question about this stepHeat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.
Ask a question about this stepSpread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.
Ask a question about this stepYou should be fine using the food processor as long as you're careful to not overprocess the shrimp into a paste. I might pulse a few times, then check, then repeat if necessary. Hope you enjoy the burgers!
These are on the agenda for an hors d'oeuvres class tomorrow night, mainly because I look for any opportunity to eat them.
Huge success! Like throwing fish to seals. I added a couple of eggs to bind them a bit more.
I'm so happy and honored to hear this, boulangere! Thanks for reporting back!
Thanks Emily, love this recipe! Only problem was my burgers didn't stay together. Do you think I need more aioli ?
Yes, I'd just add more aioli. I typically add about 2 tablespoons, but if you need a bit more, then I'd add about 1 tsp at a time until they hold together. Also, if you're making them in a cast-iron skillet (rather than the grill) they can be a little loose when you start to pan fry them...they'll come together after they're seared. Thanks for your comment -- and hope you try them again with success!
In addition to using more aioli, I'd also make sure that your shrimp are finely chopped. If the shrimp pieces are too large, the burgers won't hold together as well. A&M's slideshow is helpful in this regard!
Thanks @EmilyC for this fantastic recipe! I made it last night. My meal story started with a simple organic whipped sweet potato dish I have made several times and am in love with, and couldn't wait to feed to a friends baby for the TRUE taste of if its really good. My dear friend has a 9 month old and due to her bouncing baby boy, we haven't had much time to spend together, so I proposed I come over and cook for her and the baby.People don't do enough for Moms.
I wanted a summery main dish to compliment the more traditionally fall side of sweet potatoes, and this Shrimp Burger was simply superb. I slightly changed the aioli by using pureed chipotles and orange zest only and added some panko. Can't wait to make these again, your newest fan,
Rachel
Thanks so much for reporting back, RachelJ! I'm so glad you liked the burgers. You probably couldn't have done anything nicer for your friend and her 9-mo old than coming over and making them a home-cooked meal!
A chef here in DC makes lobster burgers. I believe I read in an interview that he uses a few blenderized scallops in the burger mix as a binder. You might want to try this.
Michel Richard who is in DC made a lobster burger. IIRC he said in an interview that he used some blenderized raw scallops to assist with keeping his burgers from fragmenting.
Late congratulations on your win, EmilyC! I was very busy the Aioli week, but glad I am seeing this recipe, now!!!
Thanks very much, lapadia -- if you try them, let me know how they turn out!
I made these last night, and they are a great addition to a summer evening.
Even though the cooking gods were against me. First, I forgot I was roasting garlic until the house filled with the smell of burnt and burning sulfides. Then, I made the aioli in the food processor, didn't pay attention, had it not come together, and had to recover from that.
Then, my burgers fell apart a bit. They didn't look nearly as nice and shiny as the Sara Shatz photo.
BUT, I tell you all this not to complain! Rather to let you know that no matter how hard I tried to mess them up, my husband LOVED them. We'll have them again. I also like the susanmperry suggestion for shrimp balls, and I'll do that too--taking a little more care so they don't fall apart! Thanks, EmilyC!
Thanks so much for reporting back, Greenstuff. I'm glad to hear that they turned out well!
Made these as "shrimp balls" for an appetizer. Rolled in the aioli, then in panko, fried til golden. They were gone in a flash. Great recipe!
@Emily I most definitely will! Love grilling. I'm sure they'll be STELLAR!
Now these look delicious! I absolutely LOVE LOVE LOVE grilling all kinds of burgers in the summer - have not tried the Shrimp burgers before but they look like a big juicy Crab Cake on the Grill - now that's another idea to experiment with!!
Thank you! I'm a shrimp lover too. I'd been thinking about making a shrimp burger for a long time, but it was this contest that motivated me to finally try my hand at one.
Congratulations!!! Any day I can eat shrimp is a great day for me! Love the burger!
(Something funny is happening with the comments...I was trying to reply...)
Thanks! Grilling these burgers is on my to-do list too as I've only made them in a cast-iron skillet. Be sure to report back if you make them!
The burgers were absolutely delicious! For some reason, I could not get the aioli to come together, even after giving it another try in a food processor. Despite that, the flavors were terrific. Thanks!
Congrats! It's hard to come up with a "new" burger with an interesting flavor profile...but you did it!
Congratuations, Emily!! These look just wonderful and I'll be trying them soon!
Congrats on your win! This is a simply fabulous recipe!
Congrats EmilyC! These burgers sound utterly amazing -- love the combination of flavors you have created with orange, fennel and shrimp. The roasted garlic aioli sounds yummy and so versatile. I look forward to trying out your burger recipe on our outdoor grill this summer!
Oh YAY!!!!!!!!!!!!
Shrimp and burger go together like fish and stick.
I grilled these over the weekend as my reward for getting through an extremely arduous week. If I could have these every weekend, I could take anything the week could throw at me. Wonderful, wonderful, wonderful.
So happy you made and liked them! Thanks so much for reporting back!
Did someone say SHRIMP!! You've got my vote...these looks scrumptious!
On my way to pick up some shrimp . . . .
Love the idea of shrimp burgers! Will have to try these this summer. 'Course, you know I'll be using olive oil in my Aïoli (lol)!
Congrats on being a finalist.
Congratulations on being a finalist! This sounds so tasty. I love the idea of using roasted garlic in aioli to mellow it out. Yum.
Thanks, fiveandspice -- every time I roast garlic, I wonder why I don't do it more often.
Nice! perfect for an outdoor evening with friends!
Getting ready to make the aioli now.........yay, ya ya. Will be cooking the burgers on the barbie tomorrow! Looking forward to it. Thank you!!!!!!
Hey Kitchen Butterfly, so glad you're making them...be sure to report back, I've been wanting to try them on the grill but haven't had a chance!
The aioli was stunning but I didn't get a chance to make the burgers before our guests arrived so served the delicious, vibrant fennel-shallot-pepper mix over grilled shrimp skewers with the aioli.
Saying that, this morning, I made the burgers - they are chilling in the fridge and will be served up for lunch or dinner. I will grill them and let you know. Thanks
Wow, I love the idea of serving the fennel-shallot-pepper mix over grilled shrimp with the aioli! I wouldn't have thought of this, and now I want to try your version! : )
Thanks everyone for your kind words! I'm tickled pink to be a finalist.
These sound amazing. I think I might make them this weekend. YUMMY!
Congratulations on being a finalist - these sound fantastic!
These sound great Emily! Congrats!
Well done, EmilyC! These sound delicious - I love the all the orange in here. Congratulations on being a finalist!
Thanks! I have a hard time not reaching for lemons, but the orange is really nice here.
oh my goodness. yes, i am making this this week!
I bet these would be great on the grill, too. I've seen shrimp burgers in restaurants, but I'm really interested in the idea of putting all these components over charcoal at home -- shrimp, fennel, peppers, and shallots would all pick up that carmelization really well on the grill or in the pan. Great recipe for this summer, and one we will be making at our house for sure!
This recipe sounds amazing, but I'm a fennel hater - what would you suggest to substitute?
I'll bet that celery or yellow bell pepper would make a good substitute for the fennel bulb, and italian parsley or dill would work well in place of the fennel fronds. Hope you adapt them to your liking!
Congrats, Emil,y on being a finalist. Your flavors are really wonderful here!
Congratulations on the editors pick your recipe is such a nice change from regular burgers.
Oh I'm so happy to see you here! I've loved the idea of your shrimp burgers from the moment you posted the recipe. Fennel, oh yeah. Aioli kissed with orange on a toasted bun, it just doesn't get any better.
It's been a seriously long week whose reward for staggering across the finish line is going to be this. I can't wait, really can't.
congrats on your Editor's Pick! somehow I missed this one but it sounds unusually yummy.
Congrats! These sound delicious, and just in time for summer!
Thank you! It's nice to have a non-meat burger in the rotation, especially with summer approaching. I'm anxious to try them on the grill.
Wow. You have some lovely flavor combinations here with the orange and caramelized fennel and shrimp. Love the idea of a shrimp burger.
Would these be good made in miniature, without the buns, for an appetizer or starter course?
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
photo 1 of 22
Shallot, fennel fronds and bulb, chives, yolk, garlic, grapeseed oil, red pepper, shrimp, orange and lemon zest, and bun of choice!
photo 2 of 22
You only need 3 cloves, but it's so easy to roast a whole head like this, then keep the rest around to spread on toast or grilled meats.
photo 3 of 22
Our mini mise-en-place.
photo 4 of 22
Amanda commanded this clove to jump into the bowl.
photo 5 of 22
You can run but you can't hide.
photo 6 of 22
If your bowl is wobbling as you whisk, it helps to have a spare hand!
photo 7 of 22
That's Kristy, steadying the bowl for Amanda.
photo 8 of 22
Diligently whisking a thin, thin stream of oil pays off in a rich, custardy aioli.
photo 9 of 22
A trophy.
photo 10 of 22
Roasted garlic cloves, mashed to smithereens.
photo 11 of 22
Sweet and mellow orange juice and zest join the roasted garlic in the aioli.
photo 12 of 22
Red pepper, waiting in the wings.
photo 13 of 22
After the shallot, fennel and red pepper have softened, orange zest, chives and fennel fronds are stirred in.
photo 14 of 22
Amanda plucks the tails from the shrimp, which have already been peeled and deveined (a well-trusted fishmonger will happily -- and speedily -- do all of this for you).
photo 15 of 22
Amanda chops the shrimp into bits -- try not to leave big chunks or the patties won't hold together.
photo 16 of 22
Confetti.
photo 17 of 22
Pattycake, pattycake.
photo 18 of 22
Not your average burger.
photo 19 of 22
Using a cast iron skillet gives the burger patties an evenly golden sear.
photo 20 of 22
See?
photo 21 of 22
Last step -- toast those buns (we used the broiler). We won't even tell you how many we burned before getting this round right.
photo 22 of 22
Your new summer dinner.
Could you chop the shrimp in a food processor?