The best way to introduce the uninitiated (or the skeptical) to seafood is to cook it as an ingredient in familiar preparations like burgers, cakes, croquettes, and stews, as opposed to showcasing the fish as the main event. Indeed these are some of my favorite ways to eat seafood since they tend to be more forgiving.
The most successful alternative burgers deliver both superior flavor and interesting texture: These burgers easily exceed those requirements. Since shrimp contains natural gelatin, you can incorporate a considerable amount of flavorings without the burgers’ falling apart. Grill these over a well-oiled rack, broil, or pan-cook in a little oil or butter.
This recipe contains Asian flavoring route here, but that’s easy enough to change: Omit and substitute what you like, just increase the quantity of vegetables or your burger.
Try small amounts of herbs, tarragon, mint, basil, chives, chervil, Chilies Paste or curry powder.
Other seafood you can use: scallops, salmon, or mackerel (handle either gently or mix with some shrimp as ‘glue’).
If you want to cook shrimp burger, then just follow the instructions mentioned below:
Ingredient:
- 1 large clove garlic, peeled
- 1 dried or fresh chili, seeded, or more to taste
- 1 inch fresh ginger, more or less, roughly chopped
- About 1 -1/2 pounds shrimp, peeled
- 1/4 cup roughly chopped shallot, scallion, or red onion
- 1/4 cup roughly chopped red or yellow bell pepper
- Salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves, or to taste
- Neutral oil, like grape seed or corn, as needed Toasted buns (optional)
- Lime wedges or ketchup for serving
Methods:
- Heat a charcoal, gas grill or the broiler until moderately hot and put the rack about 4 inches from the heat source. (If pan-cooking, wait until the burgers are formed to proceed.)
- Combine the garlic, chilies, ginger, and a third of the shrimp in a food processor and process to a purée, stopping the machine to scrape down the sides of the container as necessary. Add the remaining shrimp along with the shallot, bell pepper, some salt and pepper, the cilantro and pulse as many times as is necessary to chop the shrimp, but not too finely.
- Shape the mixture into 4 burger like patties. Brush the grill or the patties lightly with oil and place them on the grill or under the broiler. (Now is the time to heat the pan for stove top cooking, add the oil, and, when it’s hot, add the burgers.)
- Cook undisturbed until a dark crust appears on the bottom and the burgers release fairly easily with a spatula, about 5 minutes. Turn and cook until opaque throughout, 3 to 4 minutes on the other side.
- Serve on buns or directly, as you like, with lime or ketchup.
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