Andrea Buckett's Spicy Shrimp Burgers with "Avocado Mayo"

Makes 4

Ingredients: 

For the burgers

454g (1lb) raw shrimp, peeled and deveined

2 green onions, thinly sliced

1 jalapeno, finely diced (seeds and pith removed for less heat)

2 tbsp finely minced cilantro (or flat leaf parsley)

2 teaspoons chili powder

½ teaspoon salt

½ teaspoon pepper

1 egg, lightly beaten

1/3 cup bread crumbs

1 red onion, sliced into ¼” slices

1 tbsp canola oil

Salt

4 Hamburger Buns

For the Avocado Mayo

2 ripe avocados

¼ cup plain Greek yogurt

2 tbsp lime juice

½ teaspoon salt

Directions:

1. Chop half of the shrimp into small ¼-inch or less chunks. Finely mince the other half until you have a “shrimp paste”.  Alternatively, you can pulse the second half of the shrimp in a small food processor until it is a smooth paste.
2. Add all the shrimp to a mixing bowl  along with the green onions, jalapeno, cilantro, chili powder, salt, pepper, egg and bread crumbs and mix until everything is well combined and the mixture begins to hold together. 
3. Divide the mixture into four.  Form  each portion into a patty. Place shrimp patties on a baking sheet or plate  lined with parchment.Cover and refrigerate for a minimum of 30 minutes up to 24 hours. 
4. In the meantime, add the avocado, Greek yogurt, lime juice and salt to a mini food processor and puree until nice and smooth. 
5. Preheat a clean barbecue to medium-high. 
6. Brush the red onion with oil and season with salt.
7. Add the onions and shrimp patties  to the barbecue.   Cook the onions for about 10-12 minutes until charred and softened. Cook the shrimp burgers for 4-5 minutes per side, until they are firm and cooked through.
8. Add the hamburger buns to the barbecue and warm through.
9. To serve, place some grilled red onion and avocado mayo on a toasted bun and top with a shrimp burger. Top with the other half of the bun and enjoy!