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–+ servings
beer brined shrimp burger

Beer Brined Shrimp Burgers | Whole Foods Market 365

The Starving Chef
These shrimp burgers, brined in beer and topped with spicy guacamole, offer a refreshing and flavorful twist on the classic burger.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Grill, Sponsored, Summer
Cuisine Burgers, Sandwich, Seafood
Servings 8 patties

Equipment

Ingredients
  

  • 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

Instructions
 

  • Thaw and peel all of the shrimp. Place the shrimp into a medium-sized bowl. Add the herb & lemon seasoning, chopped green onions, minced garlic, and sea salt.
  • Pour in about 16-24 ounces of PBR and stir it together. Cover and marinate the shrimp in the beer brine for at least one hour.
  • In a food processor, add the chopped red bell pepper and sweet onion along with the smokehouse Cajun seasoning and egg.
  • Use a slotted spoon to remove the shrimp, green onions, 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 the vegetables are evenly sized throughout. Take care not to overprocess. The mixture should be lumpy and wet.
  • Transfer the processed shrimp mixture to a small bowl. Stir in ⅓ to ⅔ 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, onions, and arugula. Enjoy with an ice-cold 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.

Video

Keyword beer, burgers, shrimp
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