2 slices of quality sandwich bread, torn into 1-inch pieces
2 pounds medium shrimp, peeled and deveined
4 Tablespoons mayonnaise
1 extra large egg, beaten
4 scallions, finely chopped
1/4 cup minced fresh flat-leaf parsley
2 teaspoons grated lemon zest
1 Tablespoon dry Sherry
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper or more to taste (optional)
2 Tablespoons canola oil
Lemon wedges for serving
Whole Wheat Hamburger Buns
In the bowl of a food processor, pulse the bread crumbs to fine crumbs and transfer to a bowl ( you should have about 1 1/2 cups crumbs). Wipe the food processor clean and pulse the shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses. Scrape down the sides of the bowl and pulse again.
In a large bowl whisk together the mayonnaise, beaten egg, scallions, parsley, lemon zest, sherry, salt, pepper, and cayenne (if using) until combined. Gently fold in the processed shrimp and bread crumbs and mix until combined.
Shape the mixture into 6 equal portions about one inch thick. Transfer to a parchment lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
In a large cast-iron or non-stick skillet, heat one tablespoon of the oil over medium-high heat. Gently lay half of the shrimp burgers into the skillet and cook until the burgers are crisp and browned on both sides, about 5-6 minutes on each side. Continue with the remaining oil and burgers. Serve with lemon wedges and burger fixings. Enjoy!
Printed from thegalleygourmet.net