I can not resist a nice big juicy grilled burger. However, there are some people that can. If you are one of those people, this recipe if for you. I’m just kidding! while I do love my regular burgers, this is a nice alternative. It has a little heat from the chipotle, coolness from the slaw, and a little sweet from the grilled pineapple salsa.
* this recipe makes 8 burgers, so cut in half for a smaller amount
Chipotle Shrimp Burgers
- 2 pounds shrimp peeled and deveined
- 2 egg
- 1/2 cup plus 1/4 cup panko
- 3 cloves garlic
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground cumin
- 1 whole chipotle pepper in adobo
- 2 tbs lime juice
In a food processor combine, the shrimp, egg, panko, garlic, salt, pepper, cumin, chipotle pepper, and lime juice. Pulse until mixture is a coarse puree. If mixture is too wet to form patties, add additional panko 1 tablespoon at a time until mixture can easily be formed into patties. Divide mixture into six patties and place in the refrigerator for 30 minutes to set.
Cilantro Cabbage Slaw
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbs mayo
- 1 tbs sour cream
- 1/2 tsp salt
Combine all ingredients and mix until combined. Refrigerate until burgers are done
Grilled Pineapple Salsa
- 1 pineapple skinned and cored
- 1 tbs chopped cilantro
- 1 tbs lime juice
- 2 tbs finely chopped red onion
Place pineapple on grill and cook until golden brown, about 2-4 minutes per side. Chop pineapple and add to a medium bowl with remaining ingredients.
Once burgers are set, brush each side with olive oil. Grill burgers approximately 5-8 minutes per side until completely opaque. Brush rolls with softened butter and grill 1-2 minutes until lightly toasted.
To assemble burgers, place shrimp burger on toasted roll and top with cilantro slaw and grilled pineapple salsa.
2 thoughts on “Chipotle Shrimp Burgers”
mmmmm, yum!!! do you think this recipe is also doable with fish?
I think fish would be great! I was thinking of trying it with Mahi Mahi.