Grilled Shrimp Burgers
May 22, 2015
"Adapted from Grill Nation. Plan ahead there's a freezing time, serve with tarter sauce"
- Serving Size: 1 (348.9 g)
- Calories 330
- Total Fat - 6 g
- Saturated Fat - 1.2 g
- Cholesterol - 266.9 mg
- Sodium - 1686.2 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 3.4 g
- Sugars - 6.8 g
- Protein - 31.7 g
- Calcium - 286 mg
- Iron - 4 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.4 mg
Line a small jelly-roll pan or dinner plate with aluminum foil. Coat with cooking spray.
Cut each whole shrimp into fourths.
In a medium bowl, stir together egg, mayonnaise, garlic lemon juice, seasoned salt and ground red pepper. Stir in the celery, green onion and parsley. Fold in the shrimp and cracker crumbs (the mixture will be thick).
Shape the mixture into 4 patties each 4 inches wide and 1 inch thick. Place the patties on the prepared pan.
Cover with foil and freeze for 6 to 24 hours.
Coat cold cooking grate of grill with cooking spray, and place on grill. Light charcoal grill or preheat gas grill to 350°F-450°F (medium-high).
Grill the burgers, covered with the grill lid, for 4 to 5 minutes or until the burgers lift easily from the cooking grate using a large spatula. Turn the burgers, and grill for 4 to 5 minutes or until the shrimp turn pink and the burgers are cooked through and lightly crisp.
Grill the buns, cut sides down, for 1 to 2 minutes until lightly toasted.
Serve the shrimp burgers on the buns with tartar sauce and lettuce leaves.
Note: For an extra tang of flavor, grill lemon halves alongside the shrimp burgers, and squeeze a generous amount of lemon juice on each burger before topping it with tartar sauce
Tips & Variations
No special items needed.