From The Chef
In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper, fennel fronds and orange zest. In the accompanying aioli, we forgoe the wallop of a raw garlic and lemon for the mellow, floral flavors of roasted garlic and orange, and cleverly use the aioli not once but twice: to bind the shrimp patty (we used 2 teaspoons, but you may want more), and to layer on just before biting down. Note: For the aioli's flavors to fully develop, we recommend making it the day before and letting it hang out in the fridge overnight, tightly covered.
Shrimp burgers scream summertime, which is why you'll want to pair these tasty patties with a summer wine. Our 2014 Rosé makes the zesty garlic-orange aioli sing and goes exceptionally well with the seafood flavors. If you're in the mood for something with a little more oomph, our 2013 Grenache compliments the peppery seasoning and stands up to the mouth-watering charred shrimp.
Makes 4 patties
IngredientsRoasted garlic–orange aioli:
- 1 head garlic
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 2 large egg yolks, room temperature
- 1/2 cup grapeseed oil
- Kosher salt
- 2 tablespoons freshly squeezed orange juice plus 1 teaspoon finely grated zest (from 1 orange)
- Freshly ground black pepper
- 5 tablespoons olive oil
- 1/4 cup finely chopped fennel, from one small bulb (fronds reserved)
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons finely chopped fennel fronds
- 1 tablespoon finely chopped chives
- 1 tablespoon zest from 1 orange
- 1 1/2 pounds shrimp, peeled and deveined, finely chopped by hand
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons roasted garlic-orange aioli
- Toasted hamburger buns for serving (brioche is nice)
MethodRoasted garlic–orange aioli:
- To roast the garlic: Heat oven to 400 degrees F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside -- reserve the rest for another use.
- In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt and pepper.
- In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.
- In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.
- Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.
- Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.