With a shredded cabbage topping and a simplified homemade tartar sauce, these tender herb-laced burgers taste like a fresh, lighter version of fish and chips.
HANDS-ON TIME 15 minutes
TOTAL TIME 20 minutes
MAKES 4 servings
INGREDIENTS
EASY TARTAR SAUCE:
2 tbsp each light mayonnaise and plain yogurt
2 tbsp chopped bread-and butter pickles
1 tsp Dijon mustard
1 tsp lemon juice
pinch salt
dash hot pepper sauce
SHRIMP BURGERS:
½ cup fresh bread crumbs
1 egg
2 cloves garlic, chopped
1 tsp grated lemon zest
1 tbsp lemon juice
450 g raw large shrimp (31 to 35 count), peeled and deveined
1 tbsp each chopped fresh parsley, fresh chives and fresh dill
pinch each salt and pepper
1 tbsp vegetable oil
1 cup finely shredded green cabbage
4 soft white buns, halved
DIRECTIONS
EASY TARTAR SAUCE: Whisk together mayonnaise, yogurt, pickles, mustard, lemon juice, salt and hot pepper sauce; set aside in refrigerator.
SHRIMP BURGERS: In food processor, pulse together bread crumbs, egg, garlic, lemon zest and lemon juice until combined. Add shrimp; pulse until combined, about 6 times. Stir in parsley, chives, dill, salt and pepper.
In large skillet, heat oil over medium-high heat; divide shrimp mixture into quarters and scoop into skillet, pressing gently to form about ½-inch (1 cm) thick patties. Cook, turning once, until firm and golden and shrimp is pink, 6 to 8 minutes.
TO FINISH: Sandwich patties, cabbage and tartar sauce in buns.
NUTRITIONAL INFORMATION, PER SERVING: about 338 cal, 25 g pro, 12 g total fat (2 g sat. fat), 33 g carb, 2 g fibre, 179 mg chol, 518 mg sodium, 320 mg potassium. % RDI: 14% calcium, 31% iron, 9% vit A, 20% vit C, 39% folate.
TIP FROM THE TEST KITCHEN
When you peel shrimp, freeze the shells. Later, when you have time, simmer them in vegetable stock to extract their
flavour. Strain the flavoured stock and use it in fish soups, chowders, stews, pies and pastas.
