For the guacamole
- 1 medium-sized avocado (should provide about ¾ cup mashed)
- 2 tablespoons finely diced red onion
- 1 teaspoon fresh lime juice
- 1½ teaspoons finely chopped chipotles in adobo sauce
- ¼ teaspoon sea salt
- 1-pound raw shrimp, peeled and deveined
- 1 large egg
- ¼ cup packed cilantro leaves, washed and dried
- ¾ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly cracked black pepper
- olive oil for the pan
- about 8 thin slices of vine-ripened tomato
- small handful of baby lettuces
- 4 of your favorite burger buns, lightly toasted
For the guacamole
- In a small mixing bowl, mash the avocado with a fork. Add the onion, chipotles, lime juice, and salt -- stir to blend. Cover with plastic wrap and press it gently directly on top of the guacamole. Set aside.
- Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until it's smooth, about 10 seconds. Add this to a mixing bowl and set aside.
- Roughly chop the remaining ¾ cup of shrimp into small pieces. Add them to the smooth portion in the mixing bowl, along with the salt, cumin and pepper. Mix just to blend and set aside.
- Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once it's very hot, us a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky, but will easily hold together when you place them in the pan. Sauté them just until they're cooked through, 2 to 3 minutes per side. They should be golden brown.
- Now add about 1 tablespoon or so of the guacamole to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a bit of the lettuce. Close the burger and enjoy! (These are best when the burgers are still warm.)
Source: Cooking On The Weekends
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