Wine Varietal: White Zinfandel
I live on the east coast and when the summer rolls around I don’t always feel like having a big hearty beef burger. I wanted to create something on the lighter side that combined all the flavors I love. I little heat from the chipotle, some coolness from the slaw, and a little sweet from the pineapple salsa. What else could you ask for in a burger!
Chipotle Shrimp Burgers
2 pounds shrimp peeled and deveined
1/2 cup plus 1/4 cup panko bread crumbs
3 cloves garlic
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 whole chipotle pepper in adobo
2 tablespoons lime juice
3 tablespoons olive oil
2 tablespoons softened butter
6 good quality hamburger buns
2 cups shredded cabbage
1/4 cup chopped cilantro
2 tablespoons mayo
1 tablespoon sour cream
1/2 teaspoon salt
Grilled Pineapple Salsa
1 pineapple skinned and cored
1 tablespoon finely chopped cilantro
1 tablespoon lime juice
2 tablespoons finely chopped red onion
In a food processor combine, the shrimp, egg, panko, garlic, salt, pepper, cumin, chipotle pepper, and lime juice. Pulse until mixture is a coarse puree. If mixture is too wet to form patties, add additional panko 1 tablespoon at a time until mixture can easily be formed into patties. Divide mixture into six patties and place in the refrigerator for 30 minutes to set.
While burgers are setting, place all ingredients for cilantro cabbage slaw in a medium bowl and mix until combined. Refrigerate until ready for use.
Preheat a gas grill to medium-high. Place pineapple on grill and cook until golden brown, about 2-4 minutes per side. Chop pineapple and add to a medium bowl with remaining ingredients.
Once burgers are set, brush each side with olive oil. Grill burgers approximately 5-8 minutes per side until completely opaque.
Brush rolls with softened butter and grill 1-2 minutes until lightly toasted.
To assemble burgers, place shrimp burger on toasted roll and top with cilantro slaw and grilled pineapple salsa.