Shrimp Burgers with Mango-Avocado Salsa

Shrimp Burgers with Mango-Avocado Salsa

For a lighter, healthier take on the usual barbecue fare, try these shrimp burgers with a sweet, creamy fruit salsa.  Get the recipe!

TOTAL TIME: 0:35
PREP: 0:25
COOK: 0:10
SERVES: 4

INGREDIENTS


MANGO-AVOCADO SALSA:
1 small ripe mango
1 small firm-ripe Hass avocado
¼ c. red bell pepper
2 tbsp. diced red onion
1½ tbsp. fresh lime juice
1½ tbsp. Chopped cilantro
¼ tsp. kosher salt
¼ tsp. Black pepper
BURGERS:
2 slice white sandwich bread
1½ lb. shrimp
2 tbsp. coarsely chopped cilantro
2 tbsp. snipped fresh chives
1 tsp. garlic paste
¼ c. finely diced radish
¼ c. finely diced celery
2 tbsp. low-fat mayonnaise
1 tsp. grated lemon zest
1 tbsp. lemon juice
¾ tsp. kosher salt
¼ tsp. Freshly ground black pepper
4 whole-wheat sesame hamburger buns
1 c. mixed salad greens

DIRECTIONS


1- Salsa: Combine all ingredients in a bowl.

2- Burgers: Pulse bread in a food processor until fine crumbs form; transfer to a bowl. Add shrimp, cilantro, chives, and garlic paste to food processor and pulse until shrimp are finely chopped and form a chunky paste (do not puree — make sure to leave some texture).

3-Add shrimp mixture to bread­crumbs along with radish, celery, mayo, lemon zest, lemon juice, salt, and pepper; stir to combine. With moistened hands, gently shape 4 burgers, about 1 inch thick. Refrigerate burgers.

4- Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Spray burgers on both sides with cooking spray. Grill 3 to 4 minutes per side, until golden and just cooked through in centers. Toast buns on grill 1 to 2 minutes. Put salad greens on bun bottoms and top with burgers. Spoon salsa over burgers and cover with bun tops. Serve with remaining salsa.



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