Description
My husband was skeptical...but these are delicious! A great addition to summer BBQing!
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Directions
To make the aioli, combine the garlic and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops oil and then follow with a slow and steady stream of oil. Season with salt and stir in the basil, parsley, tarragon and lemon juice. Set aside at room temperature until ready to use or store in the refrigerator for up to 1 week.
Place half of the shrimp in a food processor and pulse the machine several times until finely chopped. Transfer to bowl. Finely chop the other half of the shrimp and add to the bowl along with the parsley, shallots, garlic, Old Bay, salt, pepper and cayenne. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes.
In a nonstick frying pan over medium heat, warm 1 T. oil. Add the shrimp burgers and cook, turning until opaque throughout, 4-5 minutes per side. While the burgers are cooking, toss the frisee with the remaining 2 tsp. olive oil and lemon juice and season with salt and pepper.
Spread cut sides of the buns with aioli. Set burgers on the buns and top with the frisbee salad and bun top. Serve immediately. Serves 4.
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Ingredients
 Aioli:
1 garlic clove
Kosher salt
1 egg plus 1 egg yolk
1 cup canola or vegetable oil
2 T. chopped fresh basil
2 T. chopped fresh flat-leaf parsley
2 tsp. chopped fresh tarragon
1 T. fresh lemon juice
Burgers:
1 pound medium shrimp, peeled and deveined
2 T. chopped fresh flat-leaf parsley
2 T. finely chopped shallots
1 garlic clove, minced
1/2 tsp. Old Bay seasoning
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Big pinch of cayenne pepper
4 tsp. olive oil
1 head Frisbee, chopped
1 T. lemon juice
4 poppy seed buns, split
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