I had planned to share this burger with you on Saturday – you know, for that whole Sammich Saturday thing I do now and then? However, we had a very eventful Friday night which kept me tied up and unable to do much of anything.
Our sweet little 8-pound Yorkie, Zoey, got bit by a rattlesnake in our backyard on Friday, shortly after I got home from work. Thankfully, it all turned out ok and she’s still with us and doing very well, but needless to say it was a whirlwind of chaos and a night at the vet and animal hospital. Zoey had to stay overnight for monitoring, and we were able to pick her up Saturday afternoon.
I haven’t had a scare like that since my sweet Bubba started having seizures a few years back. These pups are my kids and them being hurt, in pain, or the thought of having to say goodbye (or in Bubba’s case, actually having to say goodbye) is one of the most heart-wrenching things for me to endure.
We’ve yet to find the culprit, but rest assured when J does find it…it won’t be a good day for the snake. In the mean time we’re keeping a close eye on the babies when they go outside, and they will be attending snake avoidance training next week. We are very fortunate to have lived in the country for two years without incident and that little Zo survived, and we aren’t willing to risk it a second time. So, that is why there was no post on Saturday, and why you are getting this scrumptious burger today. Because, after a hectic weekend, a delicious burger seems like a great way to start out a Monday, don’t you think??
When I first told J that we were having shrimp burgers for dinner, he definitely wasn’t convinced it was a good idea. I mean, he’s not a super shrimp lover as it is (don’t ask me, I don’t get it either) but when it’s in burger form, with cilantro, and sandwiched between two heaping gobs of chipotle-lime guacamole, how can you doubt??
Because, these are pretty much the most amazing, out-of-the-box burgers, I’ve ever had. And I’ve tried a lot of burgers, y’all. Oh, and in the event that you are doing a no or low-carb diet, these patties would be darn delicious on top of a bed of greens, topped with tomato and that guac. YUM.
Can someone bring me one of these to work? Because I could totally scarf one of those down about now.
Shrimp Cilantro Burger with Chipotle-Lime Guacamole
As seen on Cooking on the Weekends
Ingredients
For the guacamole
- 1 large avocado, pit and peel removed
- 1 tsp fresh lime juice
- 1-2 Tbsp diced chipotles in adobo sauce (depending how spicy you like it)
- salt and pepper, to taste
For the burger
- 1 lb shrimp, peeled and deveined
- 1 large egg
- ¼ cup packed cilantro leaves
- ½ tsp sea salt
- ½ tsp ground cumin
- ½ tsp pepper
- 1 Tbsp olive oil
- 4 burger buns, lightly toasted
- 1 large tomato, sliced into 1/4″ thick slices
- 1/2 cup greens (I used arugula)
Preparation
- In a small mixing bowl, mash the avocado with a fork. Add the chipotles, lime juice, salt and pepper and stir to combine. Set aside until ready to use.
- Set aside about 3/4 cup of shrimp, and place the rest in the bowl of a food processor. Pulse just a few times, then add the egg and cilantro and pulse until smooth.
- Add the reserved 3/4 cup of shrimp, salt, cumin, and pepper and pulse just to mix (you want the 3/4 cup of shrimp to stay in bigger pieces, not be pureed.)
- Heat the olive oil in a large skillet over medium-high heat. Shape the shrimp mixutre into 4 patties (they will be sticky) and cook for 2-3 minutes per side, until lightly browned and cooked through.
- To assemble the burgers, slather a good bit of the chipotle-lime guac on the top and bottom burger buns. Layer a patty, tomato slice(s), some of the greens, and then the top bun. Enjoy immediately, while the patty is still warm!
SO glad the little pup is okay! I was thinking of her (and you) all weekend!