Shrimp Burgers with Roasted Garlic-Orange Aioli

By • May 26, 2011 • 118 Comments

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Author Notes: The roasted garlic-orange aioli plays double-duty here: it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun. I've added caramelized fennel and shallots, along with red bell pepper, herbs, and orange zest, to the burgers to up the flavor and complement the aioli. Although these are a breeze to fry up in a cast iron skillet, they would be lovely grilled. - EmilyCEmilyC

Food52 Review: In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper, fennel fronds and orange zest. In her accompanying aioli, EmilyC forgoes the wallop of a raw garlic and lemon for the mellow, floral flavors of roasted garlic and orange, and cleverly uses the aioli not once but twice: to bind the shrimp patty (we used 2 teaspoons, but you may want more), and to layer on just before biting down. Note: For the aioli's flavors to fully develop, we recommend making it the day before and letting it hang out in the fridge overnight, tightly covered. - A&MThe Editors

Makes 4 patties

Roasted garlic–orange aioli

  • 1 head garlic
  • 1/2 cup plus 1 tablespoon extra virgin olive oil
  • 2 large egg yolks, room temperature
  • 1/2 cup grapeseed oil
  • Kosher salt
  • 2 tablespoons freshly squeezed orange juice plus 1 teaspoon finely grated zest (from 1 orange)
  • Freshly ground black pepper
  1. To roast the garlic: Heat oven to 400 degrees F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside -- reserve the rest for another use.
  2. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt and pepper.

Shrimp burgers

  • 5 tablespoons olive oil
  • 1/4 cup finely chopped fennel, from one small bulb (fronds reserved)
  • 1/4 cup finely chopped shallots
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons finely chopped fennel fronds
  • 1 tablespoon finely chopped chives
  • 1 tablespoon zest from 1 orange
  • 1 1/2 pounds shrimp, peeled and deveined, finely chopped by hand
  • Kosher salt and freshly ground black pepper
  • 1 to 2 tablespoons roasted garlic-orange aioli
  • Toasted hamburger buns for serving (brioche is nice)
  1. In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.
  2. In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.
  3. Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.
  4. Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.
Jump to Comments (118)

Tags: aioli, shrimp

Comments (118) Questions (4)

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8 days ago jwcog

my aioli didn't come together so here's how i fixed it: 1 whole egg instead of 2 yolks and put everything in a jar. stand an immersion blender in the jar and blend without moving until it turns white then move the blender around to finish it off. takes less than two minutes start to finish. hope this helps!

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3 months ago Ilian

Egg YOLKS and olive oil DO NOT MAKE "very thick mayo"!!!
Did you mean egg whites?
I tried everything - Vita-Mix, blender, whisk...
AND I make my own mayo all the time.
YOLKS and oil DO NOT MAKE mayo
Can I get some guidance, please

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3 months ago Melissafitz

Egg yolks and oil are a very typical emulsifying combination. I'm surprised you're having trouble with it. Since you make your own mayo often, I would just make your version and add the flavorings from the recipe (garlic &'orange). Easy fix!

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2 months ago Ilian

THANK YOU VERY MUCH for your response.
I made a special trip to a store (we eat 100% organic) to gather all the necessary ingredients.
After a FOURTH attempt to make the second step - "very thick mayo", I was steaming...
I never failed so many times in my own kitchen :-(
I didn't know I was suppose to make a mayo. I thought I am making something that will "look" or have "a consistency" of mayonnaise (the recipe I use lists 5 ingredients).
I would suggest for the owner of this recipe to list an alternative for the "mayo step", since it is not an easy task to complete successfully.

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5 months ago Joop

Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from www.TheQuickShipWarehouse... . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

Stringio

5 months ago Anastasia Miller

Tried to make the aioli three different times (whisk/blender/hand mixer), but couldn't make it come together and ended up adding the seasonings to regular mayo. The flavors were terrific despite my mayo fail. I think I'd like to try and see if the flavors would work for a cold shrimp salad, too.

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5 months ago EmilyC

Ah, I've had plenty of mayo fails so I feel your pain. GREAT idea on the cold shrimp salad. Thanks so much for trying these and reporting back!

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7 months ago SweetTooth

Wow!!! What a fantastic recipe! I actually chopped up all the shrimp in the food processor (I just did 3 or 4 quick pulses). It seemed to work out really well. The shrimp burgers formed well and the texture was great. I also followed ChezHenry's suggestion and put them in the freezer for about 10 minutes. What a wonderful, amazing flavor!

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5 months ago EmilyC

Sorry I missed your note! So glad you enjoyed the burgers. Thanks for trying them!

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8 months ago SY Butler

Can't wait to try these

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5 months ago EmilyC

Hope you enjoy them!

Stringio

11 months ago Beini Qu

very tasty but finely chopping the shrimp by hand didn't work for me, I chopped until I felt like my hand was going to fall off but the shrimp did not bind.

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5 months ago EmilyC

sorry to hear that! maybe try the food processor next time?

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about 1 year ago procrastibaker

I made these last week for dinner, and both my boyfriend and I were delighted. I also used Crispy's suggestion to puree 1/4 of the shrimp, which helped the burgers come together, and then threw them in the freezer for about 10 minutes, per ChezHenry. Fantastic, flavorful, and still excellent when we reheated them (in a pan, about 3 minutes on each side at medium low heat) for lunch this afternoon.

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about 1 year ago EmilyC

So glad you liked them! I love that this recipe has gotten better through community input, too!

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over 1 year ago LeeLeeBee

I made this recipe for while visiting family. I was a little unsure about whether they'd like them, being somewhat unadventurous eaters, but they were a bit hit! Thanks for a wonderful recipe.

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over 1 year ago EmilyC

Sorry I missed your comment, LeeLeeBee. I'm so happy that you and your family enjoyed the burgers. Thanks for trying them!

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over 1 year ago Diapotpie

These are simply delicious. I have wanted to make them for a very long time and am so glad I did. Love the aioli! I took Crispy's suggestion and pulsed about a fourth of the shrimp into a paste before mixing with minced shrimp. This is a technique Pierre Franey also used with crabcakes and it works. For insurance, also put the cakes in the freezer per Chez Henry. They stayed together beautifully. I gilded the lily by making brioche buns--I agree that the delicate flavor requires a lighter bread.

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over 1 year ago EmilyC

What a nice comment, thank you! I'm so happy that you shared your notes on how you made them -- sounds like they turned out well!

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over 1 year ago Jenny Sun

I'm having trouble getting the aioli sauce to a thick consistency /(

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over 1 year ago EmilyC

Are you making it by hand or in a food processor? I've had the same problem before in the food processor. Although it requires more work, sometimes the old-fashioned whisk by hand method is the most reliable. If that doesn't work, then you could take a short-cut and mix the roasted garlic and orange juice/zest into mayo (I'll admit to doing this myself sometimes)! : )

Stringio

over 1 year ago Jenny Sun

I think I put in the oil too fast:/ but I'll try using mayo thanks!

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over 1 year ago Richard Wylie

if you have a burr mixer or hand mixer it workd great the trick is pouring the oil in if you put it in a measuring cup and pour it just so its comming out like a string , not in gulps you willl get a greater consistency

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over 1 year ago vivavo

i had a really long and terrible day and decided to make these. even though they were pretty ambitious on 4 hours of sleep they turned out great - although didn't stay together as well as i wanted. my store here: http://www.thingsimadetoday...

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over 1 year ago EmilyC

So glad to hear these hit the spot after a long day, vivavo! I've found that the key to getting the burgers to stay together well is finely chopping the shrimp. I prefer a sharp knife for this task but others have reported success with a food processor (with short pulses so you don't get a paste). Thanks for sharing your blog post and reporting back!

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over 1 year ago babieejuls

Is there a substitute for the grapeseed oil?

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over 1 year ago EmilyC

Peanut, safflower, or vegetable oil could be substituted. The main thing is that you want a mild, fresh-tasting oil, something that won't overwhelm the extra virgin olive oil.

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about 2 years ago ChezHenry

Wow these were great. I used a trick I learned with crabcakes to help them stay together in the pan. Once formed, I put the plate of burgers in the freezer for 15 minutes. Straight from the freezer into the pan works like a charm. Thanks for the recipe, I was skeptical on the orange and thought of substituting lemon-glad I didn't-the orange flavor was sublime.

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about 2 years ago EmilyC

Thank you ChezHenry. So happy you liked them, and thanks for sharing your tip!

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about 2 years ago kstallbe

I've made this twice now. Wow, so flippin' good. Much more than the sum of the parts. Thanks!

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about 2 years ago EmilyC

This is so great to hear! Glad you're enjoying them, and thanks for reporting back!

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over 2 years ago GreenKitchen

We don't eat shellfish but I love the recipe. While I think Salmon is too strong a fish for these delicate flavors (and I might be wrong) I was thinking about trying some less expensive white fish that will nicely absorb the flavoring. Has anyone tried this? I will report back on how it worked.

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over 2 years ago EmilyC

Please do report back...would love to know how it works!

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over 2 years ago jphilbin

Do you think these would freeze well?

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over 2 years ago EmilyC

Good question, and to be honest, I'm not sure. My gut instinct is that the flavor and texture would suffer and I'd be wary about freezing shrimp that has previously been frozen and thawed (since even "fresh" shrimp is flash frozen and defrosted prior to sale). Probably best to just make what you need!

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over 2 years ago Crispy

Just a note on the binding... I processed (pulsed a few times) a little more than half of the Shrimp (large Key West Pinks) and roughly chopped the remainder. Processing made the shrimp "stiiiicky" so I only used about 2 teaspoons of the Aioli and they stayed together perfectly. Next time I will only process 1/4 of the shrimp.

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over 2 years ago EmilyC

Thanks for this feedback! I've never used the food processor for prepping the shrimp so your comment is helpful.

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over 2 years ago Crispy

On the 4th of July I made Emily’s Shrimp Burgers (unbelievably delicious) along with cucinettaNYC’s Watermelon and Heirloom Tomato Salad (always a hit) and Jennifer’s Sweet Cherry Hand Pies (Wow!) for dessert. The best part – everything came out great… there were no leftovers!

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over 2 years ago EmilyC

So happy that you liked the burgers! Your entire FOOD52 menu sounds fantastic.

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over 2 years ago oregon cassie

Fresh fennel is impossible to find in my small town. Can you give substitute suggestions? Anxious to try on the grill -- sounds fabulous!

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over 2 years ago EmilyC

I think celery or yellow bell pepper would work well, and you could add a little crushed fennel seed to the vegetables while they're sautéing if you have some. I also think you could just leave the fennel out, no substitutes, and the burgers won't suffer. Hope you like them...let me know how they turn out!

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over 2 years ago Gmarkb

Could you chop the shrimp in a food processor?

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over 2 years ago EmilyC

You should be fine using the food processor as long as you're careful to not overprocess the shrimp into a paste. I might pulse a few times, then check, then repeat if necessary. Hope you enjoy the burgers!

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over 2 years ago Gmarkb

Could you chop the shrimp in a food processor?

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

These are on the agenda for an hors d'oeuvres class tomorrow night, mainly because I look for any opportunity to eat them.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Huge success! Like throwing fish to seals. I added a couple of eggs to bind them a bit more.

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about 3 years ago EmilyC

I'm so happy and honored to hear this, boulangere! Thanks for reporting back!

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about 3 years ago 1172 cook

Thanks Emily, love this recipe! Only problem was my burgers didn't stay together. Do you think I need more aioli ?

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about 3 years ago EmilyC

Yes, I'd just add more aioli. I typically add about 2 tablespoons, but if you need a bit more, then I'd add about 1 tsp at a time until they hold together. Also, if you're making them in a cast-iron skillet (rather than the grill) they can be a little loose when you start to pan fry them...they'll come together after they're seared. Thanks for your comment -- and hope you try them again with success!

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about 3 years ago EmilyC

In addition to using more aioli, I'd also make sure that your shrimp are finely chopped. If the shrimp pieces are too large, the burgers won't hold together as well. A&M's slideshow is helpful in this regard!

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over 3 years ago RachelJ

Thanks @EmilyC for this fantastic recipe! I made it last night. My meal story started with a simple organic whipped sweet potato dish I have made several times and am in love with, and couldn't wait to feed to a friends baby for the TRUE taste of if its really good. My dear friend has a 9 month old and due to her bouncing baby boy, we haven't had much time to spend together, so I proposed I come over and cook for her and the baby.People don't do enough for Moms.

I wanted a summery main dish to compliment the more traditionally fall side of sweet potatoes, and this Shrimp Burger was simply superb. I slightly changed the aioli by using pureed chipotles and orange zest only and added some panko. Can't wait to make these again, your newest fan,
Rachel

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over 3 years ago EmilyC

Thanks so much for reporting back, RachelJ! I'm so glad you liked the burgers. You probably couldn't have done anything nicer for your friend and her 9-mo old than coming over and making them a home-cooked meal!

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over 3 years ago Melindafab

A chef here in DC makes lobster burgers. I believe I read in an interview that he uses a few blenderized scallops in the burger mix as a binder. You might want to try this.

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over 3 years ago Melindafab

Michel Richard who is in DC made a lobster burger. IIRC he said in an interview that he used some blenderized raw scallops to assist with keeping his burgers from fragmenting.

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over 3 years ago lapadia

Late congratulations on your win, EmilyC! I was very busy the Aioli week, but glad I am seeing this recipe, now!!!

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over 3 years ago lapadia

Recipe saved!

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over 3 years ago EmilyC

Thanks very much, lapadia -- if you try them, let me know how they turn out!

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over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

I made these last night, and they are a great addition to a summer evening.

Even though the cooking gods were against me. First, I forgot I was roasting garlic until the house filled with the smell of burnt and burning sulfides. Then, I made the aioli in the food processor, didn't pay attention, had it not come together, and had to recover from that.

Then, my burgers fell apart a bit. They didn't look nearly as nice and shiny as the Sara Shatz photo.

BUT, I tell you all this not to complain! Rather to let you know that no matter how hard I tried to mess them up, my husband LOVED them. We'll have them again. I also like the susanmperry suggestion for shrimp balls, and I'll do that too--taking a little more care so they don't fall apart! Thanks, EmilyC!

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over 3 years ago EmilyC

Thanks so much for reporting back, Greenstuff. I'm glad to hear that they turned out well!

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over 3 years ago susanmperry

Made these as "shrimp balls" for an appetizer. Rolled in the aioli, then in panko, fried til golden. They were gone in a flash. Great recipe!

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over 3 years ago EmilyC

Love this idea -- yum!

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over 3 years ago artfulgourmet

@Emily I most definitely will! Love grilling. I'm sure they'll be STELLAR!

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over 3 years ago artfulgourmet

Now these look delicious! I absolutely LOVE LOVE LOVE grilling all kinds of burgers in the summer - have not tried the Shrimp burgers before but they look like a big juicy Crab Cake on the Grill - now that's another idea to experiment with!!

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over 3 years ago EmilyC

Please report back if you try them on the grill!

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over 3 years ago EmilyC

Thank you! I'm a shrimp lover too. I'd been thinking about making a shrimp burger for a long time, but it was this contest that motivated me to finally try my hand at one.

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over 3 years ago SouffleBombay

Congratulations!!! Any day I can eat shrimp is a great day for me! Love the burger!

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over 3 years ago EmilyC

(Something funny is happening with the comments...I was trying to reply...)

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over 3 years ago EmilyC

Thanks! Grilling these burgers is on my to-do list too as I've only made them in a cast-iron skillet. Be sure to report back if you make them!

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over 3 years ago EmilyC

Thanks boulangere!

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over 3 years ago Texas Ex

The burgers were absolutely delicious! For some reason, I could not get the aioli to come together, even after giving it another try in a food processor. Despite that, the flavors were terrific. Thanks!

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over 3 years ago lorigoldsby

Congrats! It's hard to come up with a "new" burger with an interesting flavor profile...but you did it!

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over 3 years ago TheWimpyVegetarian

Congratuations, Emily!! These look just wonderful and I'll be trying them soon!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congratulations! Can't wait to try these.

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on your win! This is a simply fabulous recipe!

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over 3 years ago cookinginvictoria

Congrats EmilyC! These burgers sound utterly amazing -- love the combination of flavors you have created with orange, fennel and shrimp. The roasted garlic aioli sounds yummy and so versatile. I look forward to trying out your burger recipe on our outdoor grill this summer!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh YAY!!!!!!!!!!!!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulaitions EmilyC on the win, your recipe is amazing!!!

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over 3 years ago nogaga

Congratulations, EmilyC! Its a great recipe!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Shrimp and burger go together like fish and stick.

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I grilled these over the weekend as my reward for getting through an extremely arduous week. If I could have these every weekend, I could take anything the week could throw at me. Wonderful, wonderful, wonderful.

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over 3 years ago EmilyC

So happy you made and liked them! Thanks so much for reporting back!

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over 3 years ago SouffleBombay

Did someone say SHRIMP!! You've got my vote...these looks scrumptious!

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over 3 years ago EmilyC

Ah, thanks!

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over 3 years ago LynndaSB

This sounds really good! And i will try them on the grill....

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over 3 years ago EmilyC

Thank you, and let me know how they turn out!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

On my way to pick up some shrimp . . . .

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over 3 years ago ChefJune

June is a trusted source on General Cooking.

Love the idea of shrimp burgers! Will have to try these this summer. 'Course, you know I'll be using olive oil in my Aïoli (lol)!

Congrats on being a finalist.

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over 3 years ago EmilyC

Thanks ChefJune!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations on being a finalist! This sounds so tasty. I love the idea of using roasted garlic in aioli to mellow it out. Yum.

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over 3 years ago EmilyC

Thanks, fiveandspice -- every time I roast garlic, I wonder why I don't do it more often.

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over 3 years ago SouffleBombay

Nice! perfect for an outdoor evening with friends!

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over 3 years ago EmilyC

Thank you!

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over 3 years ago Kitchen Butterfly

Getting ready to make the aioli now.........yay, ya ya. Will be cooking the burgers on the barbie tomorrow! Looking forward to it. Thank you!!!!!!

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over 3 years ago EmilyC

Hey Kitchen Butterfly, so glad you're making them...be sure to report back, I've been wanting to try them on the grill but haven't had a chance!

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over 3 years ago Kitchen Butterfly

The aioli was stunning but I didn't get a chance to make the burgers before our guests arrived so served the delicious, vibrant fennel-shallot-pepper mix over grilled shrimp skewers with the aioli.

Saying that, this morning, I made the burgers - they are chilling in the fridge and will be served up for lunch or dinner. I will grill them and let you know. Thanks

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over 3 years ago EmilyC

Wow, I love the idea of serving the fennel-shallot-pepper mix over grilled shrimp with the aioli! I wouldn't have thought of this, and now I want to try your version! : )

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over 3 years ago TiggyBee

Congrats on being a finalist! They look amazing!!

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over 3 years ago EmilyC

Thanks everyone for your kind words! I'm tickled pink to be a finalist.

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over 3 years ago Midge

Congrats EmilyC!

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over 3 years ago sygyzy

These sound amazing. I think I might make them this weekend. YUMMY!

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over 3 years ago lastnightsdinner

Congratulations on being a finalist - these sound fantastic!

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over 3 years ago cheese1227

These sound great Emily! Congrats!

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over 3 years ago gingerroot

Well done, EmilyC! These sound delicious - I love the all the orange in here. Congratulations on being a finalist!

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over 3 years ago EmilyC

Thanks! I have a hard time not reaching for lemons, but the orange is really nice here.

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over 3 years ago fo

oh my goodness. yes, i am making this this week!

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over 3 years ago Declan'sDad

I bet these would be great on the grill, too. I've seen shrimp burgers in restaurants, but I'm really interested in the idea of putting all these components over charcoal at home -- shrimp, fennel, peppers, and shallots would all pick up that carmelization really well on the grill or in the pan. Great recipe for this summer, and one we will be making at our house for sure!

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over 3 years ago sunnyluz

This recipe sounds amazing, but I'm a fennel hater - what would you suggest to substitute?

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over 3 years ago EmilyC

I'll bet that celery or yellow bell pepper would make a good substitute for the fennel bulb, and italian parsley or dill would work well in place of the fennel fronds. Hope you adapt them to your liking!

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over 3 years ago Sagegreen

Congrats, Emil,y on being a finalist. Your flavors are really wonderful here!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on the editors pick your recipe is such a nice change from regular burgers.

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh I'm so happy to see you here! I've loved the idea of your shrimp burgers from the moment you posted the recipe. Fennel, oh yeah. Aioli kissed with orange on a toasted bun, it just doesn't get any better.

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over 3 years ago EmilyC

Thanks, boulangere, I appreciate your early support! : )

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's been a seriously long week whose reward for staggering across the finish line is going to be this. I can't wait, really can't.

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over 3 years ago EmilyC

I can attest that these go well with a crisp white wine...

Lorigoldsby

over 3 years ago lorigoldsby

congrats on your Editor's Pick! somehow I missed this one but it sounds unusually yummy.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! These sound delicious, and just in time for summer!

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over 3 years ago EmilyC

Thank you! It's nice to have a non-meat burger in the rotation, especially with summer approaching. I'm anxious to try them on the grill.

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wow. You have some lovely flavor combinations here with the orange and caramelized fennel and shrimp. Love the idea of a shrimp burger.