A true shrimp burger is fried, but I decided to lighten up this Southern specialty with lighter ingredients and a baked finale. The spicy tartar sauce is a wonderful compliment. This is a great way to introduce seafood to those fish-fearing kiddos!
Makes 4 burgers
1 1/4 pound raw shrimp, peeled and deveined
1/4 cup egg substitute (equal to 1 large egg)
1 tablespoon fat free mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons finely chopped celery
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
1 1/4 cups Italian seasoned panko crumbs
4 Kaiser rolls with poppy seeds, split
1 cup arugula
1 cup fat free mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons horseradish
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons lemon juice
1/4 teaspoon paprika
1. Cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and panko crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
4. To prepare the sauce, stir together all sauce ingredients in a bowl. Cover and chill 30 minutes to 24 hours.
5. Heat oven to 350°. Heat a non-stick skillet coated with cooking spray over medium-high heat. Sear each side of the burgers for 2 minutes on each side or until you get a nice sear to the outside. Place the burgers back on the cooking sheet and place in the oven for 20 minutes, or until shrimp turn pink and burgers are cooked through and lightly crisp.
6. Meanwhile, spray each side of the buns with cooking spray and toast until lightly golden. Serve burgers on buns with spicy tartar sauce and lettuce.