RECIPES: Recipe Details

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Shrimp on the Barbie Burger

Ingredients 

Cilantro-Lime Aioli
1 cup fresh lime juice
1 cup fresh cilantro, minced
1/3 cup honey
1 tablespoon chopped garlic
1 tablespoon Grey Poupon Dijon Country Mustard
3 tablespoons brown sugar
2 tablespoons Sutter Home Pinot Grigio
1 teaspoon salt
1 cup vegetable oil
1 cup Real Mayonnaise
Avocado Tomato Salad
10 oz. pack grape tomatoes
2 ripe avocados
juice from 1 lime
salt
pepper
1/2 bunch fresh cilantro, chopped
4 slices purple onion, cut very thin
1 pack fresh baby greens
Cilantro Marinated Shrimp
8 Cooked and peeled shrimp
3 tablespoons chopped garlic
1/4 cup of Lime Cilantro Dressing
Patties
1 pound raw, jumbo shrimp
1 box crab boil
1/3 cup portobello mushrooms, minced
1/2 cup zucchini, minced
1/3 cup red bell pepper, minced
1/3 cup carrots, minced
1/2 cup white sweet onion, minced
1/3 cup canned chick peas, drained & minced
1 teaspoon fresh lime juice
2 eggs, large
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons olive oil
3 cups fresh white bread crumbs
Vegetable oil for brushing rack
4 sesame Kaiser rolls, split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a has grill to medium-high. To make Cilantro-Lime Aioli combine all ingredients in a large bowl and with a hand blender or food processor pulse until very well blended. Slowing add oil until mixture become thick. Whisk one cup of mayo with 1/2 cup of dressing mixture until you get a mayonnaise consistancy. To make Avocado Tomato Salad half al of the grape tomatoes and place in large mixing bowl. Season to taste with salt and pepper. Slice avocados, chopped cilantro and thinly slice purple onion and seperate into rings. Sprinkle juice of lime over avocados. Add to bowl and lightly toss with baby greens. Add additional salt and pepper if needed. To make the Cilantro Marinated Shrimp take the eight reserved whole shrimp and place in a small mixing bowl. Cover with 1/4 cup of Cilantro Dressing and three tablespoons of the chopped garlic. Cover and place in refrigator. Let marinate until right before serving burgers. To make patties, a food processor is vital. Fill a large sauce pot with hot water and add crab boil and 1/4 cup salt. When water comes to a boil add shrimp. Cook until shrimp begin to float, turn a bright pink and start to curl. Drain in a strainer and run under cold water until you are able to handle them. Peel and rinse again and place on a paper towel to begin to dry. Try to get as much water out of the shrimp as possible with paper towel. Take shrimp, reserving eight for garnish on burgers. Place remaining shrimp in food processor and pulse until finely minced. Remove from processor and place onto paper towel to remove any excess water then put into large mixing bowl. Follow the same procedure for mushroom, zucchini, bell pepper, carotts, onions and chick peas. Make sure you dry everything in the paper towels. Add all ingredients to mixing bowl. Add the lime juice, eggs, pepper, salt and olive oil to mixture. Fold everything together until blended then fold in fresh bread crumbs. Make into four equal patties and place on plate and cover with wrap. Refrigirate for at least 1 1/2 hours before grilling. This will give the burgers time to set. When the grill is ready, brush it with the vegetable oil. Place the patties on the rack, cover and cook on first side about 18 to 20 minutes. If you turn them to soon they will fall apart. Turn and cook an addition 10 to 12 minutes or until firm. In the last minute place the rolls, split side down aroung the outer edges of grill until lightly toasted. To assemble burgers. On top and bottom of rolls spread a generous amount of Cilinatro Lime Aioli, place pattie on bottom roll and begin to build burger. Next add about 1/4 cup of Avocado Tomato Salad (making sure you get a little of everything on there. Add two of the marinated shrimp onto each burger and add the roll tops and serve. Makes 4 burgers