I know I haven’t been very good at documenting my food stuff lately! Most of what I make doesn’t exactly turn out super pretty so I’m selective. These, however, were worth a shot 🙂 Anything with avocado and a fancy garnish are pretty!
I heart any kind of sea food so when I saw a recipe for shrimp burgers, I was intrigued. I’d never really heard of them — plus it called for a food processor and mine hadn’t seen the light of day for far too long.
The only thing I’d change is using sweet roll buns instead of wheat buns. Unfortunately, I can never find those in my grocery store (Shoppers, what’s up?!) but these whole wheat ones worked okay too.
2 tablespoons spicy mustard mixed with 1 tablespoon of honey
2 garlic cloves (I used pre-diced can)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoons dried basil
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 cup light sour cream
2 teaspoons chipotle salsa from International foods aisle
1/2 lime, juiced
6 whole wheat buns or sweet roll buns, toasted if preferred
1 avocado, sliced for topping
Directions: Unthaw and add shrimp to a food processor and pulse until chopped (within 30 seconds for me.) Transfer to a bowl and add egg, panko, garlic, mustard, honey, salt, pepper, paprika, onion powder and basil.
Mix until combined, then form into patties (don’t go tooo big b/c you have a lot of topping to add!) Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes.
In a bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with avocado and peach salsa!
Coconut Peach Salsa
1 10oz can of peaches (or fresh peaches)
3 tablespoons toasted coconut
2 tablespoons finely chopped red onion
2 tablespoons freshly chopped cilantro
1/2 lime, juiced
salt + pepper to taste
Stir ingredients together and serves on top of burgers!