Cast Iron
Shrimp Burgers with Roasted Garlic-Orange Aioli
Popular on Food52
135 Reviews
Jon R.
August 27, 2023
Tasty, but didn't stick together at all. Aioli didn't come together as well as other recipes. Ingredients were fine, but recipe just didn't work.
Danielle
October 25, 2022
This is not a critique as I changed a bunch to make this low fodmap (mostly)
-I blended the shrimp in a food processor with scallion greens, lightly sautéed red pepper, salt, pepper, and a vegan aioli recipe I’m faithful to
-I pan fried them, they held together beautifully
-served them on buns with more aioli
The cooked texture was very light and airy for a burger. I’ll definitely make these again
-I blended the shrimp in a food processor with scallion greens, lightly sautéed red pepper, salt, pepper, and a vegan aioli recipe I’m faithful to
-I pan fried them, they held together beautifully
-served them on buns with more aioli
The cooked texture was very light and airy for a burger. I’ll definitely make these again
food F.
February 27, 2021
I made this tonight and I loved it. My modifications to the recipe were: For the shrimp patties: 1. I used 1 lb shrimp. 2. I chopped half of the shrimp and put the other half in the food processor. 3. Doubled the amount of shallot, fennel, red pepper, and aioli. 4. added 1 egg white and about 1/2 cup of bread crumbs in the shrimp mixture to help it hold together 5. Formed, then coated the patties in breadcrumbs 6. Placed them in the freezer for about 20 minutes before frying. For the aioli: 1. Added a third egg yolk after it didn’t thicken, (still not really thick) 2. used double the orange juice, orange rind, & roasted garlic, and generous amount of salt and pepper, 3. After separating out the portion of aioli that went into the patties, I added sriracha, a teaspoon or so of white miso, and white wine vinegar to taste. I fried the patties in olive oil. They held together and I liked the flavor and texture. My partner would have liked a more uniform texture (ie food process all the shrimp instead of half). I think they could use something to brighten the flavor. Maybe lime and a bit more heat, chili powder, sriracha, or Tabasco, as another commenter suggested. I’d definitely make this again. And it inspired me to use roasted garlic more often. and to refresh my skills for making aioli and mayonnaise.
Margaret M.
January 11, 2021
This absolutely fell apart on me. It was more shrimp hash than individual burgers. If i make it again I’ll add breadcrumbs and/or use the food processor as other reviewers have mentioned.
LindsayTE
May 3, 2020
This aioli recipe is bizarre. I am surprised it passed the food52 test kitchen and can only assume they used aioli already on hand. I tried to save it but ended up throwing it out and remaking my usual go to aioli and adding the orange and garlic.
That said - this shrimp burger is a delight! It’s not that fussy to put together but it could be made more easily with the food processor. Worth making, with your own aioli, or a mayo shortcut.
That said - this shrimp burger is a delight! It’s not that fussy to put together but it could be made more easily with the food processor. Worth making, with your own aioli, or a mayo shortcut.
Susan
March 29, 2019
I love this recipe and have used it many times, the best of which was burger night. Tuna burgers, beef burgers, salmon burgers and shrimp burgers were the mains, served with assorted salads. For those having trouble with the aioli there is a reasonable cheat that works fine - unless you are a purist. I use good store bought mayo and doctor it with roasted garlic and the orange juice and zest. This is a short cut that does not diminish the end result. I have done it both ways with no complaints.
dpsd17
July 27, 2018
This recipe was beyond labor-intensive, to the point where it was next to impossible. I think you practically have to be a trained chef to make this work
CanadaDan
February 2, 2017
I don't like fennel but this wsa really delicious. My issue was that while my aioli thickened up really nicely after whisking, once i put the orange juice in it fell flat so i added it all bak to another egg yolk while whisking. didn't quite come out too thick again but it did the job. i added some panko to the shrimp to compensate. must say in the end it wsa delicious
Patricia C.
November 12, 2016
This was delicious!! I, like others, failed making the aoili, but after two tries used while egg mayo. But my husband and I both gave this full marks!! I will also blend a bit of the shrimp in the food processor to make it hold together a bit better. Thanks for the definite 'to be repeated' recipe. Oh, by the way, we accidentally bought less shrimp (only about 1 pound) but I had already chopped everything else up so I just threw it all in with the shrimp I had. I thought the balance was great so, for those who commented that they like more flavor, try using more fennel/shallot/orange rind mixture.
tom
October 16, 2015
This was the only recipe from this site that was a clunker.( and Iv'e tried dozens)
Shortrib
July 18, 2015
This all came together very nicely. Although my aioli separated, I rescued it by incorporating my separated mixture (slowly, by hand) into a third egg yolk which re-emulsified the whole business. And I used the previous commenters tips about chopping a quarter of the shrimp in the food processor and giving the patties 10 mins in the freezer before grilling. Yes, I grilled the patties on the BBQ and they stuck together beautifully! And looked gorgeous on the plate. The bad news is that the end result was rather bland and quite disappointing compared to my level of excitement. Maybe my shrimp wasn't spectacular, but the effect overall was very subtle (orange, garlic, fennel) and hubbie and I were longing for something to give it a kick up the prawn tail, chili or lime or something sparky. So overall, I wouldn't do it again considering the effort and cost involved. I think I'd send this idea somewhere toward Vietnam and think sweet and sour carrots, chilis and lime..... But loving Food52. I served it with the watermelon/ tomato/ pecorino/ walnut salad also on this site, which is outstanding.
cosmiccook
May 25, 2015
I forgot to add I also plan on making this w grouper and maybe scallops? I will also try this for crabcakes and grill them next time--less kitchen mess!! I try to take pics and post results next week! Thank you Emily!
cosmiccook
May 25, 2015
I'm always looking for different shrimp recipes since we get just caught from the docks regularly. I will slightly freeze them and pulse in the FP. As for yolks in aioli, traditionally the dish is ONLY oil and garlic! But so freakin hard to make! So I use this old BA recipe (sorry couldn't get it to hyperlink)
http://www.epicurious.com/recipes/food/views/lemon-aioli-232884
I use 1 egg yolk to 1/2 oil--try AVACADO OIL; its a great sub! I also use high quality lemon or orange infused OO as part of the oil mix. The cooked egg mixture also enables you to keep this longer so you can make larger amounts. Just sub orange and roasted garlic for what the recipe calls for. Its great. I can't wait till Tuesday for Shrimp!
http://www.epicurious.com/recipes/food/views/lemon-aioli-232884
I use 1 egg yolk to 1/2 oil--try AVACADO OIL; its a great sub! I also use high quality lemon or orange infused OO as part of the oil mix. The cooked egg mixture also enables you to keep this longer so you can make larger amounts. Just sub orange and roasted garlic for what the recipe calls for. Its great. I can't wait till Tuesday for Shrimp!
jifferb
April 7, 2015
I made these for our Oscar party - little ones, ie sliders ie "American Sliders" (hahaha) and I will be honest, the comments scared me re mayo fails - I have had a bad experience with homemade mayo in the past. So I made some Sriracha mayo (srirach + Hellmans). In any case - people literally RAVED about these! So delicious, these bite-sized burgers flew of the plate!! Thank you for the recipe!
jwcog
November 20, 2014
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!
Ilian
September 7, 2014
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
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
Melissafitz
September 14, 2014
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!
Ilian
September 14, 2014
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.
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.
Joop
June 26, 2014
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.com . 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!
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.com . 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!
Anastasia M.
June 18, 2014
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.
EmilyC
June 18, 2014
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!
SweetTooth
May 1, 2014
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!
EmilyC
June 18, 2014
Sorry I missed your note! So glad you enjoyed the burgers. Thanks for trying them!
procrastibaker
October 2, 2013
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.
EmilyC
October 10, 2013
So glad you liked them! I love that this recipe has gotten better through community input, too!
LeeLeeBee
July 31, 2013
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.
EmilyC
August 21, 2013
Sorry I missed your comment, LeeLeeBee. I'm so happy that you and your family enjoyed the burgers. Thanks for trying them!
Dia S.
July 7, 2013
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.
EmilyC
July 8, 2013
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!
Jenny S.
June 7, 2013
I'm having trouble getting the aioli sauce to a thick consistency /(
EmilyC
June 7, 2013
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)! : )
Richard W.
July 3, 2013
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
vivavo
April 11, 2013
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.com/2013/04/11/orange-aioli-shrimp-burgers/
EmilyC
April 14, 2013
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!
babieejuls
March 25, 2013
Is there a substitute for the grapeseed oil?
EmilyC
March 26, 2013
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.
ChezHenry
November 14, 2012
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.
EmilyC
November 14, 2012
Thank you ChezHenry. So happy you liked them, and thanks for sharing your tip!
GreenKitchen
July 22, 2012
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.
Jo T.
July 10, 2012
Do you think these would freeze well?
EmilyC
July 10, 2012
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!
Crispy
July 8, 2012
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.
EmilyC
July 8, 2012
Thanks for this feedback! I've never used the food processor for prepping the shrimp so your comment is helpful.
Crispy
July 8, 2012
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!
oregon C.
July 1, 2012
Fresh fennel is impossible to find in my small town. Can you give substitute suggestions? Anxious to try on the grill -- sounds fabulous!
EmilyC
July 2, 2012
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!
boulangere
November 17, 2011
These are on the agenda for an hors d'oeuvres class tomorrow night, mainly because I look for any opportunity to eat them.
boulangere
November 19, 2011
Huge success! Like throwing fish to seals. I added a couple of eggs to bind them a bit more.
EmilyC
November 20, 2011
I'm so happy and honored to hear this, boulangere! Thanks for reporting back!
1172 C.
September 19, 2011
Thanks Emily, love this recipe! Only problem was my burgers didn't stay together. Do you think I need more aioli ?
EmilyC
September 19, 2011
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!
EmilyC
November 15, 2011
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!
RachelJ
August 12, 2011
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
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
EmilyC
August 12, 2011
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!
Melindafab
July 23, 2011
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.
Melindafab
July 23, 2011
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.
Greenstuff
June 21, 2011
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!
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!
EmilyC
June 23, 2011
Thanks so much for reporting back, Greenstuff. I'm glad to hear that they turned out well!
susanmperry
June 20, 2011
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!
artfulgourmet
June 14, 2011
@Emily I most definitely will! Love grilling. I'm sure they'll be STELLAR!
artfulgourmet
June 14, 2011
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!!
EmilyC
June 9, 2011
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.
SouffleBombay
June 9, 2011
Congratulations!!! Any day I can eat shrimp is a great day for me! Love the burger!
EmilyC
June 8, 2011
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!
Texas E.
June 8, 2011
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!
lorigoldsby
June 8, 2011
Congrats! It's hard to come up with a "new" burger with an interesting flavor profile...but you did it!
TheWimpyVegetarian
June 8, 2011
Congratuations, Emily!! These look just wonderful and I'll be trying them soon!
cookinginvictoria
June 8, 2011
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!
boulangere
June 7, 2011
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.
fiveandspice
June 3, 2011
Congratulations on being a finalist! This sounds so tasty. I love the idea of using roasted garlic in aioli to mellow it out. Yum.
EmilyC
June 3, 2011
Thanks, fiveandspice -- every time I roast garlic, I wonder why I don't do it more often.
Kitchen B.
June 3, 2011
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!!!!!!
EmilyC
June 3, 2011
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!
Kitchen B.
June 5, 2011
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
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
EmilyC
June 5, 2011
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! : )
gingerroot
June 2, 2011
Well done, EmilyC! These sound delicious - I love the all the orange in here. Congratulations on being a finalist!
EmilyC
June 2, 2011
Thanks! I have a hard time not reaching for lemons, but the orange is really nice here.
Declan'sDad
June 2, 2011
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!
sunnyluz
June 2, 2011
This recipe sounds amazing, but I'm a fennel hater - what would you suggest to substitute?
EmilyC
June 2, 2011
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!
Sagegreen
June 2, 2011
Congrats, Emil,y on being a finalist. Your flavors are really wonderful here!
boulangere
June 2, 2011
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.
boulangere
June 3, 2011
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.
lorigoldsby
June 2, 2011
congrats on your Editor's Pick! somehow I missed this one but it sounds unusually yummy.
EmilyC
May 27, 2011
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.
boulangere
May 27, 2011
Wow. You have some lovely flavor combinations here with the orange and caramelized fennel and shrimp. Love the idea of a shrimp burger.
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