BURGERS, Weekend food “Par excellence”.
Ok, that sounds kinda fancy but this burger kinda is.
My Hamburger is a combo of a Po’ boy Sandwich and a Burger. Best of both worlds if you ask me.
A Po’ boy is a traditional sandwich from Louisiana and it almost always consists of meat or fried seafood, this one features shrimp. Normally the Po Boy is served on baguette-like New Orleans French bread, but since I am here and not in New Orleans I am serving it on my Hamburger Buns which have a tiny sweetness to them, almost like a brioche .
Then there’s the problem (at least for me) that the shrimp always falls out of a Po Boy at every bite, it’s so annoying. So I have decided to turn this “Po’ Boy” into a burger. I mean it really makes sense to me. All the deliciousness of a Po’ Boy, but in a patty that stays put.
And as with all crazy good sandwiches, there’s the sauce. And what a sauce it is…an incredible Creole Remoulade that will blow your socks off. Good with anything from fish to steak, but incredible on this burger. The ingredient list may seem long but once you’ve tried it, you’ll make it again and again.
Gluten free ✔
Ref. sugar free ✔
- 1 pound medium shrimp, shelled and deveined
- 1 egg or Orgran Egg replacer
- 2 Tbsp. chopped cilantro
- 1 garlic clove, peeled and grated
- 1/2 red chili, de-seeded and chopped fine
- 1/2 cup Panko Bread Crumbs or Gluten Free Panko Crumbs
- 1 medium shallot, peeled and minced
- 1 tsp. Pink Himalayan Salt
- a few twists with the pepper mill
- 3 Tbsp. Canola Oil
- 1 cup mayonnaise (or vegan mayo)
- 1/3 c. Ketchup
- 1 tbsp. (Creole) Mustard
- 1 tbsp. Cajun or Creole Seasoning
- 1 tbsp. Prepared Horseradish
- 1 tbsp. sweet pickle juice
- 2 tbsp. finely chopped Dill Pickles
- 1-2 fresh green onions, finely chopped
- 1/2 teaspoon Tabasco Sauce
- 1/2 – 1 clove garlic, minced and grated
- 1 tsp. Worcestershire Sauce
- ½ teaspoon each sea salt and freshly ground black pepper
Let’s start with the sauce.
Just mix all the ingredients in a bowl and set aside so the flavours can mingle.
For the Burgers;
Place shrimp in a food processor . Pulse once or twice. Add the egg (or orgran egg replacer), chopped cilantro, garlic , chili, Panko breadcrumbs (or Gluten Free Panko), shallot, sea salt and a few twists with the pepper mill.
Pulse a few times but leave chunky, you don’t want a paté.
Form burgers and chill for 1 hour (covered).
Heat oil in a heavy skillet.
When very hot, fry the shrimp burgers until golden and crispy , about 3 minutes per side, depending on thickness. Drain on paper towels.
To assemble, Spread bottom with remoulade, add some arugula or shredded cabbage and sliced onion, pickles and place a burger on top or two (ehem). Top with some more sauce. Put the top of the bun on and let the party begin.
Myra. XO 😊
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
Not quite what you’re looking for? How about Chorizo Burger, Balsamic Onions and melted Manchego. or maybe a Black Bean Burger
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