Ingredients
- 1 pound medium shrimp, shelled and deveined
- 1 pound egg
- 2 tablespoon chopped cilantro
- 1 tablespoon garlic clove, peeled
- 1/2 cup panko breadcrumbs
- 1 cup poblano chile, roasted, peeled, stemmed, seeded and diced
- 2 tablespoon chopped white onion
- 3 tablespoon canola oil
- 2 tablespoon plum tomatoes, sliced
- 6 tablespoon lettuce leaves or a mixture of baby lettuce leaves
- 1 pound medium shrimp, shelled and deveined
- 1 pound egg
- 2 tablespoon chopped cilantro
- 1 tablespoon garlic clove, peeled
- 1/2 cup panko breadcrumbs
- 1 cup poblano chile, roasted, peeled, stemmed, seeded and diced
- 2 tablespoon chopped white onion
- 3 tablespoon canola oil
- 2 tablespoon plum tomatoes, sliced
- 6 tablespoon lettuce leaves or a mixture of baby lettuce leaves
- 1 haas avocado, halved, seeded and peeled
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 tablespoon medium garlic cloves, peeled
- 1 tablespoon serrano chile, cut in half and seeded
- 2 tablespoon chopped cilantro
Preparation
Baking Directions:
To make the shrimp burgers:Divide the shrimp in half.
Coarsely chop one half and set aside.
Put remaining half in a food processor and grind to a coarse puree.
Add egg, cilantro and garlic to processor.
Process until smooth.
Sprinkle mixture with breadcrumbs and process again.
Transfer contents of food processor to a large bowl.
Add coarsely chopped shrimp, poblano chile and onion.
Season with salt and freshly ground black pepper to taste.
Mix well.
Chill for 15 minutes.
Form patties or "burgers" and set aside.
Heat oil in a heavy skillet.
When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness.
Drain on paper towels.
To make the avocado aioli:Scoop the avocado pulp into the bowl of a food processor.
Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper.
Process until smooth.
Check and adjust seasoning.
To assemble:Serve shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato and lettuce.
