*Or this mayo: In a bowl, mix ½ cup mayo, ½ cup sour cream, 1 Tbsp fresh dill, 1 Tbsp lemon juice, 2 tsp prepared horseradish, and 2 tsp capers, chopped.
Food styling by Michelle Gatton/Hello Artists.
The Shrimp Burger
It’s the high-protein switch-up your burger buns deserve.
Recipe by Brooks Reitz
Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
UNLESS THEY’RE DEEP-FRIED, shrimp are actually super healthy. They’re high in protein and low in calories, and they even have some omega-3s. This recipe, from Brooks Reitz, owner of Little Jack’s Tavern in Charleston, reclaims a South Carolina staple from greasy dive bar menus.
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Ingredients
- 1 1/2 lb. peeled and deveined shrimp
- 1 egg white
- 1/2 jalapeño, finely chopped (with seeds, if you want heat)
- 1/4 yellow onion, finely chopped
- 1/2 tsp. Old Bay Seasoning
- 1 tsp. fresh parsley
- 3/4 c. breadcrumbs
- 1 tsp. olive oil
- 4 brioche buns
- Iceberg lettuce, tomato, and mayo, for serving
Directions
- Step 1In a food processor, add the first 7 ingredients, plus a little freshly ground black pepper, and pulse until well combined (but not into a paste). Then form 4 patties, adding more breadcrumbs to bind, if needed. Set aside. In a large nonstick pan, heat the oil over medium. Add the patties, working in batches if necessary, until light golden brown and cooked through, about 6 minutes on each side. Serve on a buttered and toasted brioche bun topped with iceberg lettuce, tomato, and mayo.*
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