Simply Seafood Burgers

Better than beef.. I promise.

Summer is here, and it calls for seafood. Lots of it!! This burger is a pescatarian’s dream. No fillers, GF, Low-Sodium, Keto, and Paleo.

I know I tend to overuse the term “crowd pleaser” but… I can never seem to keep up the the demand for these burgers. I made the mistake of serving these at my birthday BBQ last summer, so imagine thirty plus people asking for a second burger. These taste amazing on their own, but paired with a buttery brioche bun takes this burger over the top.

If you’re not a fan of prep work, this isn’t the recipe for you. The first time I made them, I didn’t have a food processor, and made 20 of these chopping EVERYTHING by hand. Let’s just say I try to only make these twice a summer. This is one of those recipes that substitutions just don’t work. So before you ask or even waste time and money using canned Salmon…. JUST DON’T! It won’t be good for anyone. Pick a day where you have lots of time, and make these ahead. They need to be slightly frozen so that they don’t fall apart when cooking. These burgers are delicate, and when prepared properly, will melt in your mouth.

I promise these babies are worth the work. They also freeze well, so double the recipe, make a bunch and freeze them!

From my kitchen, to your soul.

-Sherria Michelle

Ingredients BURGER (MAKES 6)

1 1/2LB ATLANTIC SALMON FILET (SKIN OFF)

1LB RAW LARGE SHRIMP(CLEANED)

1/2C FRESH CILANTRO

1/2C FRESH FLAT LEAF PARSLEY

2 CLOVES FRESH GARLIC

2 GREEN ONION STALKS

2 1/2TBS AVEC TOUS SPICE 

2TBS PALEO OR WHOLE30 MAYO

1TBS PALEO SRIRACHA

1 LARGE EGG

ROASTED RED PEPPER & HORSERADISH RÉMOULADE

1 MEDIUM RED BELL PEPPER

1 CLOVE FRESH GARLIC

2TBS PREPARED HORSERADISH

1/4C PALEO MAYO

1/4TSP SEA SALT

1TBS LEMON JUICE

Instructions

PREPARE AT LEAST 4-6HRS OR DAY BEFORE COOKING AND SERVING. BURGERS MUST BE PARTIALLY FROZEN BEFORE COOKING.

Remoulade

1.PLACE OVEN ON HIGH BROIL PLACE RED PEPPER ON FOIL AND ROAST 5MIN ON EACH SIDE OR UNTIL PEPPER IS CHARRED ALL OVER.

2.REMOVE PEPPER, PLACE IN BOWL OF COLD WATER AND REMOVE SKIN. CUT OFF STEM AND REMOVE SEEDS.

3.PLACE PEPPER, and AND REMAINING INGREDIENTS IN SMALL FOOD PROCESSOR OR BLENDER. BLEND ON PUREE SETTINGS UNTIL WELL BLENDED. PLACE IN SMALL BOWL, COVER AND REFRIGERATE UNTIL READY TO USE.

Burgers

1.LINE SMALL BAKING SHEET OR PAN(OR WHATEVER WILL FIT IN YOUR FREEZER THAT WILL ALLOW THE PATTIES TO LAY FLAT) WITH PARCHMENT OR WAX PAPER.

2.ROUGHLY CHOP SPRING ONIONS, CILANTRO AND PARSLEY.

3. IN MEDUIM/LARGE FOOD PROCESSOR,add 1/3 OF SALMON, 1/3 SHRIMP, 1 CLOVE GARLIC, SPRING ONIONS, AND SOME OF THE FRESH HERBS. USING THE PLUSE BUTTON UNTIL INGREDIENTS ARE CHOPPED BUT NOT PUREÉD. MIXTURE SHOULD STILL HAVE SMALL CHUNKS OF SALMON AND SHRIMP. REMOVE AND PLACE IN LARGE BOWL. CONTINUE TO MIX IN SMALL BATCHES UNTIL ALL SEAFOOD IS BLENDED.

4.ONCE ALL SEAFOOD IS CHOPPED, ADD EGG, AVEC TOUS, MAYO, AND SRIRACHA. USING HANDS (YES, YOU GOTTA GET DOWN AND DIRTY) GENTLY COMBINE REMAINING INGREDIENTS.

No need for fillers

I like to taste my food. No need for breadcrumbs. Just be gentle and make sure these beauties are partially frozen before cooking for best results.

5.ONCE ALL INGREDIENTS ARE COMBINED, FORM YOUR PATTIES. BECAUSE I NEVER REMEMBER TO PULL OUT MY SCALE I EITHER USE A LARGE ICE CREAM SCOOP OR EYEBALL THEM. IF YOU’RE USING THE SCOOP, EACH PATTY IS TWO SCOOPS. IF YOU’RE EYEBALLING, EACH PATTY SHOULD BE BETWEEN THE SIZE OF A BASEBALL AND SOFTBALL. YOU WANT TO MAKE THEM LARGER THAN THE BUNS YOU’RE USING (IF YOU’RE USING BUNS) THEY WILL SHRINK WHILE COOKING.

PLACE IN FREEZER FOR AT LEAST 2-3HRS. YOU CAN EVEN PREPARE THESE A DAY AHEAD.

COOKING

GRILL: USING A GRILL PAN ONLY! SPRAY PAN WITH AVOCADO OR OLIVE OIL, PLACE ON DIRECT HEAT. ONCE PAN IS HOT, ADD BURGERS. IF YOU HAVE A SMALL PAN MAKE SURE TO SPRAY BEFORE ADDING ADDITIONAL PATTIES. COOK 4-5MIN OF EACH SIDE. IF THEY ARE COMPLETELY FROZEN, YOU’LL NEED TO COOK THE 6-8MIN. COOK PATTIES UNTIL THEY SPRING BACK WHEN YOU TOUCH THEM. IF THEY ARE COMPLETELY STIFF TO THE TOUCH, YOU HAVE OVER COOKED THEM. DO NOT SMASH THEM WHILE COOKING! YOU WILL DRY THEM OUT. YOU MUST BE GENTLE WITH SEAFOOD.

STOVE: HEAT LARGE FRY PAN ON MEDIUM/HIGH. ADD 1TBS OLIVE OR AVOCADO OIL, OR SPRAY. MAKE SURE YOUR PAN IS HOT OR THEY WILL STICK. IF YOUR PAN IS SMOKING BEFORE YOU PLACE THE PATTIES IN, IT’S TOO HOT. FOLLOW THE COOK TIMES ABOVE.

SERVE HOT AND ENJOY! (THEY ARE JUST AS YUMMY COLD TOO) 

Simply summer on a bun.

I added some marinated onions, fresh mango chunks and greens for freshness.