Monday, May 9, 2011

Shrimp and Tilapia Burgers w/ Tangy Chipotle Sauce

Burgers: (serves 4)
  • 1/2 pd tilapia
  • 1/2 pd shrimp
  • 1 inch knob ginger minced
  • 2 tsp soy sauce
  • pinch sea salt
  • 1 egg white beaten till frothy
  • 1/3 cup heavy cream
  • 3 green onions chopped
  • pinch white pepper
  • vegetable oil for cooking
-Put food processor bowl and blade in the freezer along with the tilapia (weird, but a must!).
-If using fresh shrimp, remove shell, tail, and vein. Chop roughly and place in the freezer.
-Cut tilapia fillets into 1/3 inch strips, then 1/3 inch cubes. Place in refrigerator.
-Fill a bowl with ice and water, then place another bowl on top. You will use this later for the shrimp mousse.
-Place semi-frozen shrimp, garlic, ginger, soy sauce, salt, and 1 tbsp of egg whites in the food processor.         Pulse until a course paste forms. With food processor running, gradually pour in the cream.
- Scrape shrimp mousse into the bowl over ice. Add chopped green onions and white pepper. Fold into the mousse.
- Sprinkle tilapia with salt and fold into mousse.
- Wet your hands, and make mixture into 4 medium to thick patties.
- Heat a thin layer of oil in a pan on medium heat.
- Cook for about 5-6 minutes on each side. Cook until golden brown. Only flip once!

Tangy Chipotle Sauce:
  • 1 tbsp lightly whisked egg yolk
  • 1/8 cup rice vinegar
  • 1 tbsp lime juice
  • 1/2 cup cilantro chopped
  • 1/2 a shallot chopped
  • 1 clove garlic chopped
  • 1 small chipotle pepper in adobo sauce
  • 1/8 tsp adobo sauce (from can)
  • pinch sea salt
  • 1/2 cup vegetable oil
-Combine all ingredients **except oil** in food processor and blend until smooth.
- with food processor running, slowly pour in oil.

Serve burgers on a grilled burger thins with sauce, lettuce, and tomato! Enjoy!

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