The burger itself has a really good spice and flavor to it, but if you want to take it to the next level, pile on some of the horseradish sauce on that bottom bun.
3 Pound, peeled and deveined
Red bell pepper
3 Clove (15 gm)
Crushed black pepper
Old bay seasoning
1 Cup (16 tbs)
2 Tablespoon (Cholula Hot Sauce)
Poppy seed bun
Mince 2 pounds of the shrimp as well as you can with a knife, almost making a paste out of it. Cut the remainder of the shrimp up into small chunks for texture. (About 8-10 chunks from each shrimp.) Put all shrimp in a bowl in the refrigerator while you prepare the other ingredients.
Roast the whole jalapeÃ±os in a skillet until the skin begins to blacken. Remove and dice into small pieces. (You can leave the seeds if you'd like it hotter.) Dice the onion, bell pepper and garlic cloves.
Remove shrimp from refrigerator and add veggies, spices and bread crumbs to the bowl. Mix well. Form mixture into medium-sized patties. Cook patties on the grill or in a skillet, for 5 to 10 minutes on each side, flipping occasionally until firm and cooked through.
Place horseradish sauce (recipe below) on the bottom of the bun, adding more for a spicier burger. Top with lettuce, shrimp burger and tomato. Serve hot.
A burger by itself is delicious enough, and for a shrimp burger the taste is just superb! To take this burger to the next level, a good dollop of horseradish is required. Watch as Ken creates this dish in his kitchen.