Chili shrimp burgers with grilled onion and avocado mayo
Ingredients
Burgers:
- 900 grams raw shrimp, peeled and deveined
- 2 green onions, thinly sliced
- 1 tablespoon finely minced jalapeno
- 2 tablespoons finely minced cilantro stems
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup bread crumbs
Garnishes:
- 1 red onion, sliced into 6 millimeter slices
- 1 tablespoon canola oil
- 2 avocados
- 1/4 teaspoon salt
- 2 tablespoons lime juice
- 2 tablespoons plain yogurt
- 4 buns
- 4 slices of cooked bacon (optional)
Directions
- Chop half of the shrimp into small six millimeter chunks and finely mince the other half.
- Add all the shrimp along with the green onions, jalapeno, cilantro, chili powder, salt, egg and bread crumbs to a bowl and mix until it begins to hold together.
- Divide the mixture into four portions and form each portion into a patty. Place shrimp burgers on a sheet of parchment and store in the fridge, covered, for a minimum of 30 minutes.
- Add the avocado, salt, lime juice and plain yogurt to a bowl (or mini food processor) and mash until smooth and creamy.
- Preheat a BBQ or indoor grill to 400F. Cook the shrimp burgers for four to five minutes per side, until they are firm and cooked through.
- Brush the onion slices with canola oil and place on the BBQ, cook for ten minutes, turning once or twice until the onions are soft and brown.
- Split the buns in half and toast on the BBQ.
To assemble:
- Dollop a good amount of avocado mayo on the bottom bun, top with a shrimp burger followed by grilled onions and bacon (if using).
