Chef John Ash

Serves 4

1 pound peeled and deveined shrimp (any size), finely chopped
1 large egg white, lightly beaten
5 tablespoons mayonnaise
1 tablespoon minced parsley
1 tablespoon minced green onion
2 teaspoons Worcestershire sauce, white preferred
Salt and freshly ground white pepper to taste
Drops of hot sauce to taste
1/2 cup or so coarse dry breadcrumbs (panko preferred)
Clarified butter or olive oil for sautéing
4 soft brioche or Hawaiian rolls
Peach aioli (recipe follows)
Toppings:  Tomato slices, crisp lettuce leaves, Kirby cucumber slices

In a large bowl add the shrimp, egg, and mayonnaise and combine with the next 7 ingredients.  Stir in 1/2 cup of the breadcrumbs.  Don’t overmix.  You want the cakes to just hold together and be delicate in texture.  Mix in additional crumbs if the mixture is too moist.  (Cook a small tester to make sure).

Form into cakes. Lightly dust both sides with additional breadcrumbs.  Can be made ahead and stored in the refrigerator for up to 3 hours.  In a large skill over moderate heat, sauté the burgers in clarified butter or oil until lightly browned on both sides, about 3 minutes per side. 

Lightly toast the halves of the brioche buns if desired and spread generously with the aioli.  Add the cooked shrimp burger to the bottom half, then the toppings.  Cover with the roll tops.

Peach Aioli
Makes 3/4 cup

1 cup peeled and sliced ripe peaches
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon fresh lime or lemon juice
1 teaspoon honey or to taste
Salt and drops of hot sauce to taste
1/3 cup mayonnaise
Kosher salt and freshly ground pepper to taste

Place all ingredients in a blender and blend till smooth.  Correct seasoning to your taste.

John Ash 2024