Baja Shrimp Burger Recipe with Avocado Jalapeno Aoili


Burgers don’t always have to be of the ground beef variety, now do they?

Take this shrimp burger, for one. This is truly a delicious and flavorful burger, with just the right texture. And the shrimp taste shines through, even with poblano peppers and an amazingly bright tangy avocado aoili competing for the attention of your taste buds.

I learned a new trick from a friend of mine, who has perfected the art of cooking fish on the grill: MAYONNAISE. I know. I thought the same thing – weird. But. If you spread a little mayo right on the shrimp burgers before you put them on the grill, they will have a beautiful golden crust that you just can’t get from plain old oil. Try mayo on your next fish fillet on the grill, and you will be a believer.

The Avocado Aoli is truly amazing – I slather it on lots of things lately!

And check out the other fabulous recipes for California Avocados –  “Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by theCalifornia Avocado Commission.”

Happy Grilling Season, Everyone!

— posted by Donna


2 pounds raw shrimp, peeled and deveined
8 ounces tilapia, cut in 1/4 inch dice
1 large egg
1 teaspoon soy sauce
1 teaspoon garlic powder
2 teaspoons cayenne pepper sauce, divided
2 large ripe Haas avocados
1/2 cup mayonnaise, divided
1 tablespoon lime juice
1 large jalapeno pepper, seeds and stem removed
2 garlic cloves
1 teaspoon salt
2 poblano peppers
2 large ripe tomatoes, cut into 1/4 inch slices
1 Granny Smith apple, cored and quartered
6 kaiser rolls or other soft rolls
2 tablespoons butter, melted

Pulse the shrimp, egg, soy sauce, garlic powder and cayenne pepper sauce in a food processor just until everything is in small bits. Stir in tilapia. Form into 6 patties, 2/3 cup each, about 1/2 inch thick. Chill for 30 minutes.

Char the poblano peppers on all sides on 450 degrees grill until blackened. Place in a zip top bag and let sit for 20 minutes. Remove peppers and then wipe vigorously with a paper towel, until all charred skin is removed. Slice into 2 inch wide strips.

Blend in blender 2 avocados, 1/4 cup mayonnaise, lime juice, jalapeno, garlic cloves, 1 teaspoon salt and cayenne pepper sauce. Chill for at least 20 minutes.

Cut apple into very thin matchstick pieces.

Heat a grill on one side to 450 degrees. Spread 1 teaspoon of mayonnaise on one side of each of the shrimp patties. Cook patties on grill over indirect heat, mayonnaise side down, for about 3 minutes, until golden brown on bottom side. Spread one teaspoon of mayonnaise on uncooked side. Flip patties over, and cook for another 2 to 3 minutes, until golden brown on both sides. Remve from heat.

Brush buns with melted butter and place buttered side down on grill for a minute or two, until lightly toasted.

Assemble burgers as follows: 1 tablespoon avocado mixture on bottom bun, poblano strips to fit bun, shrimp patty, a little of the apple pieces, slices of tomato to fit bun, 1 tablespoon of avocado mixture on top bun, placed down on top.

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  1. says

    Does this ever look good! You don’t see too many shrimp burgers around, and now I’m wondering why I don’t cook them more often.

    I’d love for you to share this recipe (and any of your other favorite avocado recipes – I know you guys have a lot here) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now.

  2. says

    Love the idea of seafood cakes morphing into seafood burgers, and your recipe sounds over-the-top terrific. The mayo on the grill makes sense – almost a riff off an In-n-Out burger grilled on mustard. I’m ready to break out the stovetop grill pan, or grab an umbrella to try these out today in 53 degrees and rain in Petersburg, AK.

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