Ingredients
1¼lbshrimp,peeled, tailed & deveined
¼cuppanko breadcrumbs
1leek,white part only, minced
2tbspred bell pepper,minced
2tbspcelery heart,minced
1tbspfresh cilantro or parsley,chopped
1tbspmayonnaise
1tspfresh jalapeño,red or green, minced
1large egg
½tspsea salt
¼tspwhite pepper
olive oil,or vegetable oil
4hamburger buns
Preparation
Pat shrimp dry with a couple layers of paper towels.
Using a sharp knife, cut the shrimp into small chunks, just larger than ¼-inch big.
Place them into a medium-sized bowl. Alternately, pulse the shrimp in the bowl of a food processor until there are chunks.
Add all of the remaining ingredients to the bowl, except the oil and buns. Use hands or a large fork to thoroughly combine all of the ingredients. Set the bowl in the freezer for 10 minutes; this will make it easier to form the patties.
Prepare four large squares of wax (or parchment) paper that are slightly larger than how the shrimp burger patty will be, by setting them on the work surface.
After 10 minutes, divide the mixture into 4 equal parts.
Form them into thick patties.
Transfer the squares of wax paper to a container with a lid. Refrigerate for 2 to 4 hours.
Preheat a grill or a grill pan to medium. Drizzle a thin layer of oil either directly onto the top of the patties, or into a small container that you can mop generously onto the grill grates or pan.
Carefully lift up the shrimp burgers, paper and all, and flip over onto the prepared hot cooking surface; peel off the paper.
Close the lid of the grill, or overturn a pan on top of the grill pan. Cook for 3 and a half minutes. Lift the lid, oil the (now) top of the shrimp burger, and gently flip it. Cover again and cook for another 3 and half minutes, or until firm. Remove the burgers to a plate.
Split the buns and place them cut side down onto the grill or grill pan to toast. The residual oil that is now flavored by the shrimp burgers should give the bun some nice, golden grill marks.
Serve the shrimp burgers on the toasted buns with favorite toppings like lettuce, baby spinach, thinly sliced tomato and/or onion.
