Sweet and Smoky Shrimp Burgers with Fennel Slaw & Maple Mustard Mayonnaise

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Fennel Slaw:
2 cups thinly sliced fennel, coarsely chopped
3/4 cup thinly sliced red onion
1 teaspoon fresh lemon juice
1 tablespoon minced garlic
1 tablespoon honey Dijon mustard
3 tablespoons Colavita extra virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper to taste
Maple Mustard Mayonnaise:
1/2 cup mayonnaise
1/4 teaspoon ground chipotle pepper
1 tablespoon maple syrup
1 tablespoon honey Dijon mustard
1 tablespoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper to taste
2 pounds shrimp, peeled and chopped coarsely
1 egg, lightly beaten
1/4 cup mayonnaise
2 tablespoons minced tarragon
3 tablespoons minced red onion
1 tablespoon fresh lemon juice
1/4 teaspoon ground chipotle pepper
2/3 cup panko style bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for grill rack
6 soft bulkie rolls, split



Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the slaw, place fennel and onion in a large bowl. In a small bowl, whisk together lemon juice, garlic, and mustard. Add olive oil in a slow stream, whisking constantly, until emulsified. Add salt and season to taste with pepper. Pour dressing over fennel and onion mixture and mix well. Cover and set aside at room temperature until ready to serve. To prepare the mayonnaise, stir together all ingredients in a small bowl. Cover and refrigerate until ready to serve. To prepare the patties, combine shrimp, egg, mayonnaise, tarragon, red onion, lemon juice, chipotle pepper, panko bread crumbs, salt and pepper in a large bowl. Mix well. Divide mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and chill until ready to grill. Brush heated grill with oil. Place patties on grill rack, cover and cook, turning once, until patties are opaque throughout and nicely browned, 4-5 minutes per side. During the last few minutes of cooking arrange buns on the outer edges of grill and toast lightly. To serve, spread both sides of each roll with mayonnaise. Place a patty on each bottom roll and top with about 1/3 cup slaw and roll top. Enjoy! Makes 6 burgers.