Servings: 4
Start to finish: 1 hour, 15 minutes
Chef’s Note: Be sure to use raw, not cooked, shrimp here. Dry the shrimp thoroughly before processing, or the burgers will be mushy. Handle the burgers gently when shaping and grilling; if overhandled while being shaped, the burgers will be dense and rubbery, and if handled roughly during cooking, they will break apart.
1 slice hearty white sandwich bread, torn into large pieces
1/4 cup mayonnaise
2 scallions, minced
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch cayenne pepper
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and patted dry
Vegetable oil
Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to small bowl. Do not clean food processor. Combine mayonnaise, scallions, parsley, lemon zest, salt, pepper, and cayenne in large bowl until uniform.
Pulse shrimp in now-empty food processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Add shrimp to mayonnaise mixture and gently fold until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
Scrape shrimp mixture onto small baking sheet, divide into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate patties for at least 30 minutes or up to 3 hours.
— For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
— For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Clean and oil cooking grate. Lightly brush tops of burgers with oil, lay them on grill, oiled side down, and lightly brush other side with oil. Cook burgers, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent with aluminum foil, and let rest for 5 minutes before serving.
Nutrition information per serving: 300 calories; 171 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 220 mg cholesterol; 1236 mg sodium; 7 g carbohydrate; 1 g fiber; 1 g sugar; 24 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Grilled Southern Shrimp Burgers in “Master of the Grill .”
America’s Test Kitchen provided this article to The Associated Press.
