Yield: 4 servings
Okay so just to prep you: you are going to be making your own mayonnaise on this one. I guess you could use store-bought, and mix in some fresh herbs, but let’s just assume you’re going to make your own. Never done it before? That’s okay, I was a newbie once too and it isn’t nearly as scary as I thought it was going to be. The key is to create a proper emulsion, which will depend on your whisking abilities and ability to be patient when adding the oil. Homemade mayonnaise is so much better than store-bought and I’m a real mayo connoisseur so trust me on this one. These shrimp burgers were shockingly juicy and flavorful, even after being reheated for lunch the next day.
2 large egg yolks (as fresh as you can get)
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 cup safflower or grapeseed oil
Juice and zest of 1/2 lemon
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons finely minced shallots
1 garlic clove, finely minced
1 teaspoon Old Bay Seasoning
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons olive oil
1 head frisée, endive or oak lettuce
Juice of 1/2 lemon
4 buns, split
Combine the egg yolks, mustard, salt, white pepper and half of the white wine vinegar. Whisk until very smooth and slightly thickened, about 30 seconds. Slowly drizzle in the oil, 1 tablespoon at a time, while whisking vigorously and wait for the oil to completely combine with the egg mixture before adding another tablespoon. The mixture should begin to thicken and will turn a pale yellow color. Continue to add the oil in this fashion until all of the oil has been used. When emulsified, the mixture should be very thick and will look almost exactly like store-bought mayonnaise, but will be a beautiful yellow color that you only get from homemade mayo! Add the remaining white wine vinegar; taste for seasoning and add salt and pepper, to taste. Add the lemon zest and juice and the chopped herbs and whisk to combine. Store in the refrigerator until ready to use.
In the bowl of a food processor, add half of the shrimp and pulse several times to finely chop. Transfer to a large mixing bowl. Finely chop the remaining shrimp and add to the bowl. Add the parsley, shallots, garlic, Old Bay, cayenne and salt and pepper. Gently mix to combine, taking care not to overmix. Form into four patties, place on a baking sheet and refrigerate for at least one hour to firm up the mixture.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the shrimp burgers and cook for 4 to 5 minutes per side. You may have to cook the burgers in two batches. While the burgers are cooking, make the salad. Add the lemon juice and remaining 1 tablespoon olive oil. Toss the greens in the dressing.
To serve, spread the mayonnaise on both sides of the buns. Place the burgers on and top with the salad.
Inspiration: Shrimp Burgers with Herbed Aioli and Frisée Salad from Burger Night by Kate McMillan