Looking for a delicious twist on a backyard cookout classic? These shrimp burgers will put regular ol’ beef burgers to shame; they are easy to make, quick to cook, and exploding with summertime flavor.
This week, I got to check out the new Whole Foods Market 365 in Akron – just a stones throw from our old condo and the iconic Swenson’s drive-in. For a community on the up-and-up, the addition of the Whole Foods Market 365 – with its human-centric, personal approach to finding the right “healthy-for-you” kind of lifestyle – fit into a much needed puzzle piece that the neighborhood has been needing for years.
Akron is surprisingly trendy when it comes to foodie destinations. When we moved to Akron in 2013, it was instantly apparent that Akronites expected simpler grocery store experience with high quality products, at an accessible price.
Now I’m kicking myself for moving away from the Wallhaven area – where, if we still lived in the same condo as we did two years ago – I could have walked to the store in just a few minutes (and probably would have, every. single. day.) Whole Foods Market 365 takes the same holistic approach to health that Whole Foods Market takes: “‘Healthy’ means a whole lot more. It goes beyond good for you, to also encompass the greater good.”
Whole Foods Market 365 has the same high-quality standards as Whole Foods Market does – and with the ‘get-in and get-out’ shopping mantra most young people have these days, the smaller store with a choice selection makes the shopping experience that much more efficient for those with a busy life. I was able to find all the ingredients for these shrimp burgers with ease – check out the pics from my store experience below!
The shrimp patties are served on a whole wheat brioche bun, that I piled high with 365 brand spicy guacamole, organic tomatoes and onions, and 365 Everyday Value arugula – for a leafy flair.
For the perfect cookout additions, serve the shrimp burgers alongside 365 Smoky Mozzarella Pasta Salad and Late July Jalapeno Lime Tortilla Chips. My boyfriend especially loved the smoky mozzarella pasta salad, specifically requesting it the next time I go to Whole Foods Market 365.
Of course, no cookout is complete without at least a few different kinds of salsa for the chips! I picked up a couple 365 By Whole Foods brand dips like fresh pico de galo and black bean and corn salsa.
Do you live in the Akron area? Have you checked out the new store? What did you think? Let me know in the comments below. Shout out to Whole Foods Market 365 for sponsoring this recipe.
All of the ingredients listed below can be found at Akron’s Whole Foods Market 365 location.
Beer Brined Shrimp Burgers | Whole Foods Market 365
- 32 oz raw shrimp peeled
- 1 teaspoon herb & lemon seasoning mix
- 2 green onions chopped
- 2 tablespoons garlic minced
- 2 tablespoons sea salt
- 16 oz Pabst Blue Ribbon or beer or choice
- ½ cup red bell pepper chopped
- ½ cup sweet onion chopped
- 1 teaspoon smokehouse cajun seasoning mix
- 1 egg
- ⅓ cup plain bread crumbs
- whole wheat brioche buns for serving
- organic tomatoes sliced for topping
- organic onions sliced for topping
- arugula for topping
- spicy guacamole for topping
- Thaw and peel all of the shrimp. Place the shrimp into a medium sized bowl. Add the herb and lemon seasoning, chopped green onions, minced garlic and sea salt.
- Pour in about 16-24 ounces PBR and stir it together. Cover and marinate the shrimp in the beer brine for at least one hour.
- In a food processor, add half of a red bell pepper and sweet onion along with the smokehouse cajun seasoning and egg.
- Use a slotted spoon to remove the shrimp, green onion and most of the garlic from the liquid marinade and place directly into the food processor.
- Pulse the food processor 6-8 times, until the shrimp is roughly chopped into small bits and vegetables are even in size throughout. Take care not to over process. The mixture should be lumpy and wet.
- Transfer the processed shrimp mixture to a small bowl. Stir in 1/3 to 2/3 cups plain bread crumbs. The mixture should be moist and hold its shape. If it's too wet, add more bread crumbs. If it's too dry (and won't stick together), add a tablespoon of PBR.
- Preheat the grill with a cast iron griddle to 350 F (you can also use an indoor grill pan or griddle). Shape the shrimp mixture into 5" patties that are about a half inch thick.
- Cook the shrimp burgers 1-2 minutes per side, or until cooked through. The shrimp burgers should be pink and firm.
- Serve the shrimp burgers right away on whole wheat brioche buns and top with spicy guacamole, organic tomatoes and onions and arugula. Enjoy with an ice old PBR tall boy; Late July Jalapeno Lime tortilla chips with fresh pico de gallo and black bean and corn salsas; and smoky mozzarella pasta salad.