RECIPES: Recipe Details

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Splish Splashin’ Shrimp Salad and Beef Burgers

The most beloved contest I participate in is the BBB. My family thinks they have hit the jackpot in the weeks leading up to the deadline. Burgers 4 and 5 times a week!! This one came about while thinking of the popularity of the surf and turf dinners we would order down on the Texas coast. So here’s a tip of the hat to a diner favorite combo with a twist!!

Ingredients 

1 medium red delicious apple, finely chopped
3/4 cup Sutter Home White Zinfandel
10 ounces frozen salad shrimp, thawed
1/2 cup mayonnaise
2 green onions, finely chopped
2 tablespoons sweet relish
1 large Fresno pepper, seeded, finely chopped
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh chives
1 cup chopped portabella mushroom
2 1/2 pounds fresh ground chuck
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
1/4 cup Colavita extra virgin Olive Oil
2 cups Homestyle Shredded Coleslaw or other sweet coleslaw

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the spicy apple salsa, combine chopped apple and White Zinfandel in a 1 1/2-quart bowl. Cover and place in refrigerator to marinate, at least 1 hour. When the chopped apple has finished marinating, strain the wine off into a glass to drink (or discard). Add the hot and spicy mayonnaise and stir gently. Cover and refrigerate until serving. To make the shrimp salad, combine the shrimp, mayonnaise, onions, and relish in a 1 1/2-quart bowl and mix well. Cover and refrigerate until serving. To make the patties, combine the Fresno pepper, orange bell pepper, and chives, in a 3-cup food chopper and chop on high until minced. Add the mushroom and pulse until finely chopped. Transfer the mixture to a large bowl. Add the ground chuck, salt, and ground pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Make a slight dimple in the center of each patty (this will prevent it from puffing up while it cooks). When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking the patties, on the cut sides of the rolls, brush with olive oil then carefully place the rolls cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread an equal amount the spicy apple salsa on the cut sides of the rolls tops. On the cut sides of the roll bottoms, place and equal amount of the shrimp salad, a patty, and an equal amount of shredded coleslaw. Add the roll tops and serve. Makes 6 burgers