South Carolina Shrimp Burgers
Serves 4. Recipe is from “Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by the editors at America’s Test Kitchen (2015).
¾ cup mayonnaise
3 tablespoons finely chopped dill pickles plus 1 teaspoon brine
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
¼ teaspoon pepper
1 cup panko bread crumbs
1¼ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
2 tablespoons mayonnaise
¼ teaspoon pepper
1/8?teaspoon cayenne pepper
3 scallions, chopped fine
3 tablespoons vegetable oil
4 hamburger buns
4 leaves Bibb lettuce
1. For the tartar sauce: Combine all ingredients in bowl and refrigerate until needed.
2. For the burgers: Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one-third of shrimp (1 cup), mayonnaise, pepper, salt, and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining two-thirds of shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in scallions.
3. Divide shrimp mixture into four ¾-inch-thick patties (about ½ cup each). Working with 1 patty at a time, dredge both sides of patties in panko, pressing lightly to adhere, and transfer to plate.
4. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 F to 145 F and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops. Serve.