Shrimp Burger With Avocado Mash And Smoked Salmon Dip

Ingredients

  • For Garlic butter:
  • 4 tablespoons Unsalted butter, softened
  • 4 small cloves Garlic
  • For Patties:
  • 72 Raw medium shrimp, peeled, deveined and tail removed
  • 1.5 tablespoons Sutter Home Chardonnay
  • 1 tablespoon Cornstarch
  • 3 cloves Garlic
  • 1/4 teaspoon Salt
  • 3/8 teaspoon Black pepper
  • 1 teaspoon Dried basil
  • 3/4 Cup Panko breadcrumbs
  • For Avocado mash:
  • 3 medium Avocados
  • 1 tablespoon Lime juice
  • 3/8 teaspoon Salt
  • 3/8 teaspoon Black pepper
  • For Smoked salmon dip:
  • 4 Ounces Smoked salmon
  • 4 Ounces Cream cheese, softened
  • 2 Teaspoons Lemon juice
  • 2 Teaspoons Mayonnaise
  • 4 tablespoons Milk
  • 1/4 teaspoon Black pepper
  • Others:
  • 2 tablespoons Olive oil for brushing the grill rack
  • 1 Cup Shredded lettuce
  • 6 Burger buns with sesame seeds, split

Instructions

  • 1. Preheat the gas grill to medium-high.
  • 2. Make garlic butter. Peel, grate garlic cloves and put into a bowl with butter. Mix to combine.
  • 3. Make patties. Peel and grate garlic cloves. Pat shrimp dry with paper towels and chop shrimp coarsely. Put the shrimp into another bowl with cornstarch and wine. Mix to combine. Add panko, garlic, basil, salt and black pepper. Mix to combine. Divide the mixture into six and shape each into patty.
  • 4. Make avocado mash. Halve each avocado, pit and scoop avocado flesh out. Put the avocado into another bowl and mash. Add lime juice, salt and black pepper to the bowl and mix to combine.
  • 5. Make smoked salmon dip. Put all ingredients except black pepper for the smoked salmon dip into a food processor. Pulse until forms dip. Transfer the mixture into another bowl. Add black pepper and mix to combine.
  • 6. Brush the hot rack of the grill with 2 tablespoons olive oil. Place patties on the grill rack. Cook patties until browned. Flip the patties, cook the other sides until browned and patties are cooked through. Take the patties out and place on a plate. Cover with aluminum foil loosely to keep them warm.
  • 7. Brush both cut sides of top and bottom of the buns with garlic butter and place, cut sides down, on the outer edges of the grill rack. Toast buns until the cut sides are lightly browned.
  • 8. Built burgers. On the bottom of the bun, cut side, spread 1/6 of avocado mash, put 1/6 of lettuce, 1 patty and 1/6 of smoked salmon dip. Put the top of the bun, cut side down, to cover. Press top gently. Repeat this with the rest of buns, avocado mash, lettuce, patties and smoked salmon dip.