Name: Shrimp Burgers with Avocado Tartar Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 1 large shallot, halved; 2 cloves garlic; 1/2 large ripe avocado; Zest and juice of 1 lime (1 teaspoon zest; 4 1/2 teaspoons juice); 1 tablespoon capers; 1 tablespoon minced fresh parsley; 1/2 cup mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon seasoning salt with chiles and lime, such as Tajin; Kosher salt and freshly ground black pepper; 2 3/4 pounds medium shrimp, peeled and deveined; 1/2 cup fresh cilantro leaves; 2 large eggs; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon (or more) seafood seasoning; 1 1/2 cups crushed round buttery crackers, such as Ritz (about 36 crackers); Canola oil, for cooking; 8 onion rolls, split; 8 butter lettuce leaves; 1 Vidalia onion, thinly sliced; 2 ripe tomatoes, sliced

Directions

Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve.
For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl.
Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties.
Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side.
To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops.

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Shrimp Burgers with Avocado Tartar Sauce

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