Shrimp Scampi Burgers
1 cup mayonnaise
2 small lemons, zested and juiced
2 cloves garlic
2 tablespoons extra-virgin olive oil
2 onions, sliced into rings
1/4 cup Sutter Home Sauvignon Blanc
Freshly ground black pepper
1 3/4 pound peeled and deveined large shrimp, finely chopped
1/2 cup Italian herb bread crumbs
2 tablespoons fresh parsley leaves
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
Vegetable oil, for brushing on the grill rack
6 brioche buns, split
6 tomato slices
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Lemon-Garlic Aioli, in the bowl of a food processor combine mayonnaise, lemon zest, lemon juice, and garlic; process until well combined. Transfer to a small bowl. Refrigerate until serving.
To make the Onions SautÃ©ed in White Wine, heat olive oil to a large fireproof non-stick skillet on the grill over medium-high heat. Add onions to the skillet and cook for about 5 minutes, stirring occasionally. Add wine and continue to cook until most of the wine has evaporated. Season, to taste, with salt and pepper. Set aside.
To make the patties, combine the shrimp, bread crumbs, parsley, egg, salt, and pepper in a large bowl. Divide the mixture into 6 equal portions and flatten into 6 disks. Place a tablespoon butter in the center of each disk, then bring up the meat to enclose the butter. Form into six patties to fit the buns
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of Lemon-Garlic Aioli on the cut sides of the buns. On each bun bottom, place a slice of tomato, place a patty, and onions sautÃ©ed in white wine. Add the bun tops and serve.