#100 :: Mexican Shrimp Burgers with Avocado Aioli

Our 100th recipe! When I started this blog, I wasn't sure we'd make it this far!

I'm so glad the new season of Mexican Made Easy has started. I don't think I've ever made anything from this show on Food Network that I didn't like! These burgers were amazing, and putting them together was surprisingly easy. At first it seemed like a lot of ingredients, but the prep is easy; just toss everything in a food processor, shape into patties and toss on the grill. Done! Same for the avocado aioli; throw the ingredients in the food processor, give it a whiz, and you're done. Couldn't be easier!



Ingredients

Burgers:

• 1 pound medium uncooked shrimp, shelled and deveined
• 1 egg
• 2 tablespoons chopped cilantro leaves
• 1 garlic clove, peeled
• 3/4 cup plain bread crumbs, plus more as needed
• 1 poblano chile, roasted, peeled, stemmed, seeded, and diced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

Avocado Aioli:

• 1 Hass avocado, halved, pitted, and peeled
• 1/4 cup mayonnaise
• 1 tablespoon fresh lime juice
• 2 medium garlic cloves, peeled
• 1 serrano chile, stemmed, halved and seeded (we omitted the serrano)
  
• 2 tablespoons chopped cilantro leaves
• Sea salt and freshly ground black pepper
• 6 hamburger buns, split in half
• 3 medium tomatoes, sliced
• 6 lettuce leaves or a mixture of baby lettuce leaves

Directions

Burgers:

In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.

Avocado Aioli:

Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.

To assemble:

Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

Makes 6 servings

Recipe from Mexican Made Easy on Food Network

Star Rating: 5 out of 5 stars

#55 :: Pico de Gallo

Last night's dinner consisted of 3 different recipes -- Pico de Gallo, Creamy Poblano Pepper Strips (Rajas) Tacos, and Sauteed Potatos with Chorizo Tacos. This first recipe for Pico de Gallo is really simple, and different because of the golden tomatoes. I did try it personally,{because I don't like raw onions} but Jamie said it was great.

Ingredients

• 1 1/2 pounds yellow or red tomatoes, seeded and chopped
• 1 small onion, chopped
• 1/2 cup chopped fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 2 serrano chiles*, seeded and minced
• Pinch kosher salt and fresh ground black pepper

Directions

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

Cook's Note: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called "salsa mexicana" or "salsa bandera," because the colors in the salsa represent the Mexican flag.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Makes 3 cups

Recipe from Mexican Made Easy on Food Network

Star Rating: 4 out of 5 stars