| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 burgers |
Ingredients
- 1 stalk celery, small-diced
- 1/2 carrot, small-diced
- 1/4 yellow onion, small-diced
- 1 teaspoon each parsley, dill, tarragon and chives, cut into chiffonade
- 2 small cloves garlic, minced
- 1 fresh bay leaf
- 1 tablespoon Spanish paprika
- Salt and ground black pepper
- Sugar, as needed
- 1 to 1 1/2 pounds shrimp, peeled
- 4 tablespoons butter, plus more as needed
- 4 to 6 burger buns
- Aioli, recipe follows
- Cabbage-Apple Slaw, recipe follows
- 5 egg yolks
- 3/4 cup lemon juice
- 1/4 cup hot sauce
- 8 cups blended oil
- Salt and ground black pepper
- 1 cup marigold or tarragon, chopped
- 1/2 head cabbage, shredded (3 to 4 cups)
- 2 apples, cut into julienne
- Salt
- 1/2 cup lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon thyme leaves, chopped
- Ground black pepper
- Sugar, as needed
Instructions
- Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
- Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
- Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
- Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
- To serve, top the burger with Aioli and Cabbage-Apple Slaw.
- Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
- While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
- Mix together the cabbage and apples in a large bowl and season with salt.
- Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.
Reviews
Horrible. Amounts are way off. 8 cups of oil? NO. 1 cup of Tarragon? NO
Watched Triple D last night and The Purple Carrot was featured. I was really excited when I found the recipe online. They were delicious, didn’t have cabbage, so mixed the dressing and apples with spring mix-still tasty. And the burgers were great, they held up much better than my crab cakes that have egg and breadcrumb! Will definitely make again.
Great, holds together well without breadcrumbs or egg. Really tender!
Love this! It’s my wife’s favorite shrimp recipe. I love that there’s no egg or breadcrumbs because you don’t need them. Just form balls and press down gently with a spatula when they hit the pan. The burgers hold together great once the shrimp is cooked a little and there’s no filler to detract from the shrimp. Terrific!
Absolutely amazing! Where do they park in EL?