Shrimp & Cod Burgers With Tarragon Tartar Sauce |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Refrigerate 1-1/2 hours up to overnight. So all the prep work can be done in advance. These are very good! Found on Martha Stewart web site.Update: 05/02/2009 made these again and we left out the tarragon completely (personal preference) and added 1/4 to 1/2 teaspoon of horseradish & it tasted great - it had that extra kick.:) Ingredients:
12 ounces medium shrimp, peeled, deveined, and cut into chunks |
8 ounces cod, cut into chunks |
3/4 cup fine fresh breadcrumb |
1/4 cup drained capers, rinsed |
3 medium scallions, thinly sliced |
3 tablespoons chopped fresh flat-leaf parsley |
1/4 cup fresh lemon juice (1 to 2 lemons) |
1 1/4 teaspoons coarse salt |
3/4 teaspoon fresh ground black pepper (to taste) |
vegetable oil, for brushing |
4 hamburger buns or 4 ciabatta rolls |
red-leaf lettuce, for serving |
lemon wedge, for serving |
1 cup mayonnaise |
3 tablespoons sweet relish |
1 tablespoon fresh lemon juice (not that bottled kind) |
3 tablespoons drained capers, rinsed |
1 tablespoon chopped fresh tarragon |
1 teaspoon coarse salt |
1/8 teaspoon fresh ground black pepper (to taste) |
Directions:
1. BURGERS:.
2. Process half of the shrimp in a food processor until a paste forms.
3. Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper.
4. Pulse until just combined.
5. Using dampened hands, shape into 4 patties.
6. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
7. Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds).
8. Brush grill and burgers with oil.
9. Grill, flipping once, until cooked through, about 3 minutes per side.
10. Toast buns on grill during the last minute of cooking, if desired.
11. Serve burgers on buns; top with lettuce.
12. Serve with tartar sauce, if desired, and the lemon wedges.
13. TARTAR SAUCE:.
14. Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt and pepper in medium bowl.
15. Sauce can be refrigerated in an airtight container, up to 1 week.
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