Beer Brined Shrimp Burgers | Whole Foods Market 365
These shrimp burgers will put regular ol' beef burgers to shame; they are easy to make, quick to cook, and exploding with summertime flavor.
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 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.
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