South Carolina Shrimp Burgers

Ingredients:

• Tartar Sauce:

  • 1/2 cup mayonnaise

  • 3 tablespoons finely chopped dill pickles plus 1 teaspoon brine

  • 1 small shallot, minced

  • ¼ teaspoon pepper

  • 1/4 tsp cayenne pepper

• Burgers:

  • 1 1/4 cup panko bread crumbs (divided)

  • 1 ¼ pounds peeled and deveined large shrimp (26 to 30 per pound), tails removed

    • If using shell-on shrimp, get 1.5 lbs

  • 2 tablespoons mayonnaise

  • ¼ teaspoon pepper

  • ⅛ teaspoon salt

  • ⅛ teaspoon cayenne pepper

  • 3 scallions, chopped fine

  • 3 tablespoons vegetable oil

  • 4 hamburger buns

  • 4 leaves Bibb lettuce

Directions:

Tartar Sauce:

• Combine all ingredients in bowl and refrigerate until needed.

Burgers:

• Add 1/3 of the shrimp, to the mixer with the mayo, salt, pepper & cayenne. Pulse the blender about 8 times till finely chopped, scraping down sides of bowl as needed, till it is a paste.

• Transfer shrimp mixture to bowl. Roughly chop the remaining shrimp the mix in with the blended shrimp. Add 1/4 cup panko & scallions and stir together.

• Divide shrimp mixture into four 3/4-inch-thick patties (about 3/4 cup each). Transfer to the freezer for 20 min.

• While the patties are in the freezer, heat 1/4 inch deep of oil in a 12 in skillet to 350-360 deg.

• Remove patties from freezer then take each patty and dredge both sides of patties in panko, pressing lightly to adhere, also role to get the sides.

• Place patties in skillet and cook until golden brown on each side, about 3-4 min per side.

• Serve with mayo, lettuce and shrimp patty.

• Add cucumbers on top for a fresh crunch.

Notes:

• Servings: 4

• Jennifer made an Asian marinaded cucumber to go on top which was very good.