SHRIMP BURGERS WITH JALAPENO MAYONNAISE
Makes 6 servings
If buying uncooked shrimp in the shell, purchase about 2 pounds. When they are peeled and deveined, you’ll have the right amount for six burgers. Brioche buns taste great with these burgers — their hint of sweetness and rich texture work beautifully with the shrimp and spicy sauce.
Put about half of the shrimp into a food processor; pulse several times to chop coarsely. Transfer to a large bowl.
There’s no need to clean the food processor. Turn it on and drop onion and garlic into it while running. Process to finely chopped. Add remaining shrimp and bread; pulse until shrimp is finely chopped. Add egg white, salt and pepper. Pulse a few times until mixture is a coarse puree.
Add shrimp-puree mixture to the bowl with the chopped shrimp. Fold in the chives and parsley. Divide mixture into 6 even mounds. Refrigerate up to a few hours, if desired.
Split the buns and toast them lightly in a toaster oven or under the broiler (watch carefully).
Heat a large nonstick griddle or nonstick skillet over medium heat. Add a thin film of oil. Once the oil is shimmering hot, add a shrimp mixture mound. Use a spatula to press the mound into a 1-inch-thick patty. Repeat with remaining shrimp mounds. Cook burgers over medium heat until the bottoms are golden, about 6 minutes. Flip carefully. Cook until golden on the second side, about 5 minutes. Remove from heat.
Put jalapeno into a small, heavy skillet set over medium heat. Cook, turning jalapeno, until charred on all sides, about 10 minutes. Remove from heat. When cool, remove stem. Cut in half and scrape out the seeds. Chop flesh very finely.
Put mayonnaise into a small bowl; stir in jalapeno, chives, parsley, lime zest and salt. Refrigerate covered up to several days. Serve at room temperature.
Spread the insides of the buns generously with the mayonnaise. Put a pile of watercress on the bottom bun; top it with 2 tomato slices. Add a shrimp burger patty and the top bun. Repeat and serve.
590 calories, 31 g protein, 53 g carbohydrates, 4 g fiber, 28 g fat, 7 g sugar (7 g saturated), 240 mg cholesterol, 1,177 mg sodium