Wednesday, April 3, 2024

ChezCindy: Shrimp Burger Sliders


This delightful sandwich has become my personal go-to dinner when I am home alone, free to make anything I desire.  I turn shrimp into a slider sandwich, topped with a remoulade sauce, that pairs really well with a sparkling brut rose wine.  Very indulgent for just me and the pups.  Although, they're not eating shrimp.  Maybe just a few potato chips.  

The key to making the shrimp burgers it to puree a portion of the shrimp in a food processor, keeping the remaining shrimp in a rough chop.  The pureed shrimp, combined with the chopped, keep the burger from falling apart as the natural gelatin in the shrimp creates the necessary binding factor.  So, the burger is 100% shrimp with no extra fillers to bind it together.  

I top the shrimp burgers with my remoulade sauce, which is a what I serve with chilled shrimp cocktail instead of the standard red horseradish sauce.  The burgers are quick cooking in a skillet, served on a toasted bun.  A simple garnish of sliced Roma tomatoes is all I use.  

Shrimp Burger Sliders
1-pound medium shrimp (16-20 count)
1/2 teaspoon sea salt
a few grinds of black pepper

Slider bun of choice 
butter for toasting the buns
Roma tomatoes, sliced

Prepare the remoulade sauce.  Set aside.  

Working with a small food processor, place about 1/3 of the shrimp into the processor bowl.  Pulse to create a rough puree of shrimp.  Remove the pureed shrimp, to a small bowl.  On a cutting board, roughly chop the remaining shrimp into small 1/2-inch pieces.  Combine these with the pureed shrimp.  Season with salt and pepper, stirring to combine.  With slightly wet hands, form the shrimp into small 2-inch patties, basically to fit the size of your slider bun.  

Heat a medium size non-stick skillet over medium heat, drizzle with a bit of oil.  Add the shrimp burgers to the hot pan, cooking on side one for about 3 minutes.  Flip each shrimp burger to continue cooking on side two for another 3 minutes.  These are small so they will cook quickly.  If you decide to make larger size burgers, adjust cooking time accordingly.  The internal temperature should read as 145 degrees.  Remove to a plate to rest.  

Meanwhile, prepare the slider buns for toasting by buttering the buns, placing in a hot grill pan or skillet, toasting until lightly brown.  

Place a shrimp burger onto the bottom toasted bun, top with a generous amount of remoulade sauce, add sliced Roma tomatoes.  Serve immediately.  

Remoulade Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon course ground mustard
a few shakes of hot sauce
1/2 teaspoon Worcestershire sauce 
1 tablespoon finely chopped shallots
1 large garlic clove, finely minced 
1 tablespoon finely chopped cornichon pickles
1 tablespoon capers, drained, roughly chopped
1 teaspoon lemon juice

Prepare all ingredients as listed.  Add to a small mixing bowl, mixing well to combine.  Taste for season, adjust as desired, adding more of what you like best.  I like more capers, but you might prefer more chopped shallots.  Add hot sauce as you prefer.  

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