Baja Shrimp Burger Recipe with Avocado Aioli

Baja Shrimp Burger Recipe with Avocado Aioli

Grilled shrimp – in burger form.

The weather is gorgeous and we have dragged the deck furniture out of the garage and sprayed it with a hose. What’s next? Grill some shrimp burgers, of course!

If my co-blogger Anne were here I am most certain that we would be thinking outside the bun and cooking up burgers that bring whole new levels of grilled goodness. And so, Anne, even though I’m going solo on this, you are my muse and here with me in spirit. WWAG? (What Would Anne Grill?) How about shrimp burgers?

I know, I know. You’re thinking “But shrimp should be skewered and lightly grilled with just a brush of some barbecue sauce at the end.” I like them that way, too.

But. If you have never tried shrimp made into a patty and then grilled, I say you haven’t experienced the fullness of grilled shrimp glory.

I pulsed the raw shrimp and some tilapia (you could use most any firm white fish, I think) and an egg and a little cornstarch for binder, and they held together nicely on the hot grill. One little trick to getting a crust on your shrimp burgers: spread a little mayo on the burgers just before grilling. This adds protects the delicate seafood whilst it cooks, and gives you a nice golden brown crust – enhancing the fishy grilled goodness.

The avocado aioli with a little raw garlic and jalapeno for some bite is a creamy burst of flavor – rich with a little heat. I literally ate this by the spoonful while I was making it. Yes, it’s that good.

Let the Summer Grilling Season Begin!

Ingredients

  • I know, I know. You’re thinking “But shrimp should be skewered and lightly grilled with just a brush of some barbecue sauce at the end.” I like them that way, too.
  • BAJA SHRIMP BURGER with Avocado Aioli
  • Makes 6 burgers
  • 16 ounces uncooked shrimp, peeled and deveined
  • 16 ounces uncooked tilapia fillets, chopped
  • 1 large egg
  • 1 teaspoon garlic powder
  • 2 teaspoons cayenne pepper sauce, divided
  • 2 1/2 teaspoons salt, divided
  • 2 tablespoons cornstarch
  • 2 poblano peppers
  • 1 large ripe Haas avocado
  • 1/2 cup mayonnaise, divided
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 large jalapeno pepper, stem removed
and diced
  • 2 green onions, white and green parts thinly sliced
  • 2 cloves garlic, minced
  • Some very thin cucumber slices
  • 2 teaspoons chipotle chile powder
  • 6 kaiser rolls or other soft rolls
  • 2 tablespoons butter, melted
  • 2 large ripe tomatoes, cut into 1/4 inch slices
  • Pulse the shrimp, tilapia, egg, garlic powder, 1 teaspoon of cayenne pepper sauce, 1 teaspoon salt and cornstarch in a food processor just until shrimp and tilapia are in small bits but not pureed. Form into 6 patties, 2/3 cup each, about 1/2 inch thick. Cover and chill for 30 minutes.
Read the whole recipe on Apron Strings