These dairy-free, grain-free, and pescatarian-friendly shrimp burgers are a specialty of Marketing Coordinator Michelle Young. Served with homemade coleslaw on a KNOW Better Bun, they're a perfect addition to your summer cookout menu. Don't forget to add sweet potato fries on the side!
2 KNOW Better Slices
1 pound medium (31-40) shrimp, thawed (if frozen), peeled, and deveined
2 1/2 tablespoons chopped fresh cilantro
1/2 jalapeño pepper, seeded (if desired) and chopped
1 to 2 tablespoons minced garlic
2 teaspoons Sriracha hot sauce
1 large egg
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
4 KNOW Better Buns, split in half
Homemade Coleslaw or other toppings of your choice
Heat oven to 250 degrees.
Place the slices directly on the oven rack and bake until very dry and crisp, about 50 minutes. Transfer to a food processor and pulse to form fine crumbs. Measure out 1/2 cup of breadcrumbs and reserve any remainder for another use. Wipe out the food processor.
Divide the shrimp in half. Chop one half and transfer to a medium bowl. Place the remaining shrimp in the now-clean food processor and pulse a few times to chop. Add the cilantro, jalapeño, garlic, Sriracha, and egg and process until the mixture is smooth. Add the reserved breadcrumbs, salt, and pepper, and pulse a few times to mix evenly.
Transfer to the bowl with the chopped shrimp and mix well. Use a 1/3 cup measuring cup and your hands to portion and shape the shrimp mixture into burgers. Place on a large plate, cover, and refrigerate until firm and chilled, 30 minutes to 1 hour.
Meanwhile, heat a grill to medium-high.
Grease the grill grates, then grill the burgers until cooked through, 4 to 6 minutes per side. Transfer to a plate, then lightly grill the buns, cut-side down, until browned, about 1 minute. Serve the burgers on the buns with your favorite toppings.