Between the buns
Shrimp burgers are a tasty departure from the usual.
We enjoy burgers all the time, because their charred goodness never ceases to satisfy. But for special events, such as Labor Day weekend, we’ll splurge on a departure from the usual beef: crispy shrimp burgers with a spicy homemade mayonnaise.
These indulgent burgers are inspired by a midday feast traveling in the United Kingdom with friends. After a morning exploring Abbey Road, we ventured to the Holborn Dining Room in London’s Rosewood Hotel. The gorgeous marble, polished wood and red-accented brasserie is well known for our favorite summer cocktail: the gin and tonic.
The Holborn’s Gin Bar features more than 400 boutique gins and 27 tonic waters. In addition, the restaurant makes homemade syrups and secret potions to turn out more than 14,000 possible gin and tonic combinations. Fresh lavender, mint, rosemary, thyme and other botanicals, destined for muddling into a bar glass, scent the room.
It took us a long time to select a gin and a tonic combination. In the end, a lavender and pink grapefruit G&T swept us away. Converted, we spent the rest of the trip collecting gins to transport home. Several versions of homemade syrups now line the shelf of my fridge.
The Holborn shrimp burger likewise haunts our memories. Versions at local restaurants pale in comparison. Finally, I ventured into the kitchen to work on re-creating it. Turns out, raw shrimp, some of it chopped and some nearly pureed, yield the juicy, nearly bouncy burger reminiscent of Holborn’s signature sandwich. A hot, oily griddle, not a grill, creates a perfectly crusty exterior.
Accompany the burgers with an icy cold gin and tonic. Your labors will be appreciated.
Shrimp burgers and a grapefruit and lavender gin and tonic are inspired by offerings served at the Holborn Dining Room in London’s Rosewood Hotel.