When the notion crept into my head to create a new & somewhat original burger recipe once a week, I knew we'd stumble across some new & yummy burger ideas. Never did I think we'd hit burger jackpot gold.
Last night's burger was just that....Burger-Jackpot-Gold. I had been working on not only the burger recipe, but a sauce of some sort to top it with.
Having a shrimp burger was a priority for me because I use to have them regularly back home. There is this little drive-thru place, Gabe's, that makes the absolute best Cajun Shrimp Burgers and Shrimp Po-Boys. There was something uniquely Cajun about their burgers, but I was not looking for Cajun in this. I wanted to take all the best qualities of what I loved about this burger and dress it up a bit with different flavors.
I started off with medium sized shrimp. I used the 51-60 count. After peeling and chopping 2 lbs, I seasoned with Tony Chachere's and let it sit in the refrigerator for a couple of hours.
I much prefer to preseason my shrimp this way, no matter what I'm making.
As good as the burger was, the sauce was the show-stopper. I thought long and hard about this and finally came up with what we all thought was a fabulous sauce. Good enough to say that if you were opposed to a bun, you could easily make this a shrimp patty with the sauce drizzled over. Definitely a keeper and will make again...and again...and again...
Shrimp Burger with Spicy Creamy Caper Sauce
2 lbs Shrimp, raw
1 T Dijon Mustard
3 t Jalapenos, diced
1 t Sriracha sauce
1/4 cup Green Onions
Splash of Reduced Sodium Soy Sauce
1 cup Whole Wheat Panko
3 T Mayonnaise
Oil for frying
Rough chop shrimp or pulse in food processor. You want pieces large enough that they're still recognizable. In a covered container, add shrimp and next 5 ingredients. Refrigerate for a couple of hours or a few minutes while you make the sauce.
When ready to cook, add in panko & mayonnaise. Mix well and form into 8 patties.
(I chose to fry these, but they would be just as delicious in the oven.) Fill pan with about 1/2 inch of oil. Fry for about 5 mins, turning once.
Spicy Caper Cream Sauce
1/2 cup Mayonnaise
1 T Sriracha Sauce
Juice of one Lime - it was an average sized lime
Zest of one Lime
Splash of Soy Sauce
1 T Capers, chopped
Mix it all together and spoon onto shrimp patties.
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