I'd suspect :) I'm doing a Mexican flavored shrimp burger tomorrow, a beef smashburger with onions (like an Oklahoma burger) on Saturday, and then using some leftover turkey on Sunday with gravy and Cajun dirty rice. What are you up to?
Meanwhile, I don't care what I am eating, so long as it's not with my mother-in-law.
I've made them once or twice. I have several versions, but this is what I'm going to try this time.
Habanero Shrimp Burger with Habanero Tartar Sauce
Ingredients
habanero chile, seeded and finely chopped (about 1 tablespoon)
1 tablespoon freshly squeezed lime juice
1 tablespoon coarsely chopped cilantro, leaves and upper part of stems
1 tablespoon mayonnaise
1/2 cup peeled and chopped carrot
1 large egg
3 tablespoons bread crumbs
3/4 teaspoon kosher or sea salt, plus more to sprinkle on burgers
1/2 teaspoon freshly ground black pepper
2 pounds medium-sized shrimp, rinsed, peeled and patted dry, divided
Vegetable oil, to brush on the burgers
6 brioche or burger buns, lightly toasted before serving
6 butter lettuce leaves
1 batch Habanero Tartar Sauce:
1 cup mayonnaise
2 packed tablespoons coarsely chopped fresh mint leaves
2 packed tablespoons coarsely chopped fresh cilantro, leaves and upper stems
3 scallions, tops removed, white and light green parts thinly sliced
1 habanero chile, seeded and finely chopped (about 1 tablespoon)
1 tablespoon freshly squeezed lime juice, more to taste
1/4 teaspoon kosher or coarse sea salt, or to taste
Mix all ingredients in a bowl
.
12 slices of bacon, cooked until crisp
1 ripe avocado, halved, pitted, thinly sliced
Directions
In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture.
Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties. Place them on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 15 to 30 minutes.
Heat a grill or grill pan on medium heat. Generously brush the shrimp burger patties with oil and sprinkle with salt. Place on the grill or grill pan and cook for about 5 minutes per side, until browned on both sides and the color inside has changed to a darker pink.
Lightly toast the buns in the oven or on a heated skillet. On the bottom half, place a lettuce leaf, some habanero tarter sauce, a shrimp burger, a couple slices of bacon, a couple slices of avocado, more tartar sauce to taste, and top with the top bun. Repeat with the rest of the burgers.
Saturday, I have brisket leftover from bird day and making brisket Philly sandwiches. I bought some great banh mi rolls from our local Asian market. Doing it with poblano peppers, onions, pimento cheese, and BBQ sauce. I am thinking maybe some tater tots and a nice salad for sides.
Sunday, doing the rest of the turkey and leftover stuffing waffles with gravy and a spicy red pepper cranberry relish. I am not sure of the side as of now.
I like the eggroll idea, sounds great.
And you are hard pressed to beat an OKC burger love those damn things.
RE: Tonight, ordering pizza I’m cooked out from yesterday.
Saturday, I have brisket leftover from bird day and making brisket Philly sandwiches. I bought some great banh mi rolls from our local Asian market. Doing it with poblano peppers, onions, pimento cheese, and BBQ sauce. I am thinking maybe some tater tots and a nice salad for sides.
Sunday, doing the rest of the turkey and leftover stuffing waffles with gravy and a spicy red pepper cranberry relish. I am not sure of the side as of now.
I like the eggroll idea, sounds great.
And you are hard pressed to beat an OKC burger love those damn things.
All sounds good, Scott. Mrs.in UT doesn't like American cheese, so I'll do hers cheddar. Side of sweet potato fries
Meanwhile, I don't care what I am eating, so long as it's not with my mother-in-law.
Link - ( New Window )
Meanwhile, I don't care what I am eating, so long as it's not with my mother-in-law.
I've made them once or twice. I have several versions, but this is what I'm going to try this time.
Habanero Shrimp Burger with Habanero Tartar Sauce
Ingredients
habanero chile, seeded and finely chopped (about 1 tablespoon)
1 tablespoon freshly squeezed lime juice
1 tablespoon coarsely chopped cilantro, leaves and upper part of stems
1 tablespoon mayonnaise
1/2 cup peeled and chopped carrot
1 large egg
3 tablespoons bread crumbs
3/4 teaspoon kosher or sea salt, plus more to sprinkle on burgers
1/2 teaspoon freshly ground black pepper
2 pounds medium-sized shrimp, rinsed, peeled and patted dry, divided
Vegetable oil, to brush on the burgers
6 brioche or burger buns, lightly toasted before serving
6 butter lettuce leaves
1 batch Habanero Tartar Sauce:
1 cup mayonnaise
2 packed tablespoons coarsely chopped fresh mint leaves
2 packed tablespoons coarsely chopped fresh cilantro, leaves and upper stems
3 scallions, tops removed, white and light green parts thinly sliced
1 habanero chile, seeded and finely chopped (about 1 tablespoon)
1 tablespoon freshly squeezed lime juice, more to taste
1/4 teaspoon kosher or coarse sea salt, or to taste
Mix all ingredients in a bowl
.
12 slices of bacon, cooked until crisp
1 ripe avocado, halved, pitted, thinly sliced
Directions
In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture.
Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties. Place them on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 15 to 30 minutes.
Heat a grill or grill pan on medium heat. Generously brush the shrimp burger patties with oil and sprinkle with salt. Place on the grill or grill pan and cook for about 5 minutes per side, until browned on both sides and the color inside has changed to a darker pink.
Lightly toast the buns in the oven or on a heated skillet. On the bottom half, place a lettuce leaf, some habanero tarter sauce, a shrimp burger, a couple slices of bacon, a couple slices of avocado, more tartar sauce to taste, and top with the top bun. Repeat with the rest of the burgers.
Link - ( New Window )
So they're stuffed with all the thanksgiving leftovers. They look like fun
Sunday, doing the rest of the turkey and leftover stuffing waffles with gravy and a spicy red pepper cranberry relish. I am not sure of the side as of now.
I like the eggroll idea, sounds great.
And you are hard pressed to beat an OKC burger love those damn things.
Sunday, doing the rest of the turkey and leftover stuffing waffles with gravy and a spicy red pepper cranberry relish. I am not sure of the side as of now.
I like the eggroll idea, sounds great.
And you are hard pressed to beat an OKC burger love those damn things.
All sounds good, Scott. Mrs.in UT doesn't like American cheese, so I'll do hers cheddar. Side of sweet potato fries
Give it some time, then you can start eating Christmas dinners for every meal