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Fish, Barbecue, Mexican | |
| Burgers: 1 pound medium shrimp, shelled and deveined 1 egg 2 tablespoons chopped cilantro leaves 1 garlic clove, peeled 3/4 cup plain bread crumbs, plus more as needed 1 poblano chile, roasted, peeled, stemmed, seeded, and diced 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil Avocado Aioli: 1 Hass avocado, halved, pitted, and peeled 1/4 cup mayonnaise 1 tablespoon fresh lime juice 2 medium garlic cloves, peeled 1 serrano chile, stemmed, halved and seeded 2 tablespoons chopped cilantro leaves Sea salt and freshly ground black pepper 6 hamburger buns, split in half 3 medium tomatoes, sliced 6 lettuce leaves or a mixture of baby lettuce leaves | |
| Burgers: In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily). Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness. Avocado Aioli: Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste. To assemble: Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce. | |
Unrated | |
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