How to Make Crispy Shrimp Burgers

[Music] Maine owns the lobster roll and Maryland is the land of crab cakes but down in South Carolina well that's the home of the shrimp burger now we went down there and tasted burgers up and down the coast and they're all pretty good but we fell in love with the one from the shrimp Shack out in Beaufort so we use that as a model for our own recipe that's right these are major shrimp burgers they are full of shrimp shrimp and more shrimp you don't taste Brady fillers they don't even add a lot of spices to them no old bay just shrimp shrimp at its finest of course that the shrimp Shack they've got deep fryers going all the time so they get a nice crisp crust but these are so easy and they're so good that we wanted to make them easier to make right out such a mass without such a fuss and in the skillet right not have to deal with all that leftover fry oil right we started thinking about bread crumbs how could we get that same crisp crust without frying panko our favorite because they're so light and crispy the problem was those flaky bits made them seem more like crab cakes yeah and that wasn't what we were looking for so our solution was to take them and pulverize them in the food processor so I've got a cup of panko I'm just gonna pulse these about 15 times until they're nice and fine and legible just a couple more for good measure well let's check these so you can see it's a much finer grain now not so shorty yeah yeah because panko has a pretty iconic texture with those nice flakes so I'm just gonna transfer these to a shallow dish so we'll have a good space to do my dredging I'm gonna use this again so we needed to get these burgers to stick together but we already knew that bready fillers were out right so we found that the more we process the shrimp the stickier it got and so ultimately we really didn't need to add much more than a little bit of mayo to help them stick together nice so I'm gonna take about a cup of my shrimp I have one and a quarter pounds altogether these are 26:30 shrimp so they're large they're peeled and deveined and we took the tails off and my mayonnaise that's not a lot of manners it's only two tablespoons Wow this little bit of mayonnaise add some extra flavor it adds a little richness because these are pretty lean mm-hmm I also have at order of a teaspoon of pepper 1/8 of a teaspoon of salt and a teaspoon of cayenne a little a little booze a little somethin'-somethin but it's not gonna make them spicy now I'm going to pulse these about eight times I want to get it pretty finely ground so that we'll get that sticking power so you can see it's pretty finely ground yeah just gonna take my spatula and good wipe down the bowl a little bit it's pretty pasty mm-hmm but we don't want the shrimp burgers to be shrimp paste burgers we liked a combination of bigger chunks and the finer ground bits and we'll pulse this but not quite as many times so some smaller pieces and some bigger pieces gives you the sticking power and some good texture mm-hmm just about four times I just want to make sure that any big pieces are broken up but you still want to be able to get a nice clean bite mm-hmm you want to know what you're eating in the shrimp burger that looks perfect yep no big pieces of shrimp that'll stick out but they're still recognizable I'm gonna transfer this to a bowl for the last step okay I get any any little bits of salt or cayenne or anything all the nooks and crannies yeah that's great so the last ingredient that we're adding is a little bit of scallion okay so three scallions I've chopped these fine for the reason that we don't add it in the food processor is it just really pulverizes the scallions and we wanted to have a little texture we wanted them to still have a fresh taste and we didn't want green shrimp burgers speckles of green are nice but incredible health burgers are less less fun so I want to make four burgers here mm-hmm I have a half cup measure so I'll transfer them to that just to make sure they're pretty even now I'm just gonna shape these into patties so they should each be about three and a half inches in diameter but the really important thing is the thickness because we want to make sure that the shrimp is cooked all the way through and we're looking for three-quarters of an inch the really nice thing about these is that you don't have to refrigerate them I don't have to chill them they're so sticky that they're really ready to go as soon as you have them shaped and dredged that's pretty unusual for a patty or a burger like this it also makes them really easy for a Tuesday night you can make them ahead but you don't have to how far ahead can you make them I've made them about a day ahead oh but it is time to dredge so I have my panko all ready to go we ground the panko so fine that we're really able to get a nice even distribution so we have a real thin layer again you don't want bread II we want crispy so I'm just gonna keep dredging my shrimp burgers wash my hands and then we'll come back and make some tartar sauce sounds good so the burgers are all ready to go you just want to heat up my oil now that's not a lot of oil considering that at the shrimp Shack they deep-fry them that's right it's only 3 tablespoons of oil whoo I like that but we're using a nonstick pan and that's why we were able to use so little oil you want it nice and crisp but not greasy I have it over medium heat you want to let the oil come to a simmer let's work on the tartar sauce I love a good tartar sauce well we needed something to dress up the bun so I have 3/4 of a cup of mayonnaise I'm also going to add 3 tablespoons of dill pickle that I've chopped fine plus a teaspoon of the brine a small shallot that I've minced give us a little bit of wiggle a little I keep wicked I like it I like it I also have a tablespoon of capers that I've rinsed really well and then chopped fine the briny saltiness it's really gonna help make that sweetness in the shrimp pop and 1/4 teaspoon of pepper we do not need to add any more salt right thanks to the pickles right we have plenty to go around so just mix this together pretty easy that is easy and it tastes so much better than anything you can find at the store it's really nice and fresh tasting with a little bit of texture too we'll just let this hang out a little bit while we cook the burgers ok and it looks like we got a nice shimmer mm-hmm here so I'm gonna pop the burgers in and I'm just gonna fry these until they're a nice golden brown that's gonna gonna take about 3 to 5 minutes now if you have two spatulas use them you want a flipper and a catcher not have them kind of land on their side mm-hmm that's what we're looking for nice golden brown color so we'll let these cook for another three to five minutes and then we'll tempt them to make sure they're done it's been about four minutes I'm gonna temp these but I want to go in through this side you get a really accurate measurement so I'm just gonna lift it up a little bit and I'm looking for a temperature between 140 and 145 just keep in mind because we do have some big chunks of shrimp and smaller bits of shrimp it's not a bad idea to check it in more than one place so they're all done last thing to do is to just let them fit on some paper towels just for a couple seconds just give these a quick flip all right I'm hungry all right so just put a little tartar sauce on the bun and we'll slide this shrimp burger on top and a little a little extra sauce we're not gonna load these up with a lot of things nope just a little crisp Bibb lettuce mmm little color little extra crisp crunch no that's a shrimp [Laughter] mmm that's good they stay really juicy yeah they're really juicy and they taste like shrimp with just a few other flavors around the fringes but it's really all about the shrimp and the texture I like getting some of those bigger pieces of shrimp hmm and a little bit of the scallion mmm-hmm now I know why you do the shrimp burger wiggle I don't know for everything to make your own Beaufort style shrimp burger start by pulverizing panko in the food processor for the burger process some of the shrimp finally to act as a binder but chop the rest of the shrimp coarsely so that the burgers have some texture after shaping coding and sauteing the burgers serve them on a bun with homemade tartar sauce so from Cook's Country South Carolina shrimp burgers thanks for watching cooks country from America's Test Kitchen so what'd you think leave a comment and let us know which recipes you're excited to make or just say I now you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our Channel see you later alligator [Laughter]

Channel: America's Test Kitchen

Views: 55,928

Rating: 4.9538641 out of 5

Keywords: shrimp burgers, crispy shrimp burgers, burger recipes, shrimp burger recipes, how to make shrimp burgers, shrimp, shrimp burger recipe, shrimp burger, cooks country, cook's country, america's test kitchen, americas test kitchen

Id: Da1Q2ap4Tm8

Length: 8min 48sec (528 seconds)

Published: Tue Dec 24 2019