


Shallot, fennel fronds and bulb, chives, yolk, garlic, grapeseed oil, red pepper, shrimp, orange and lemon zest, and bun of choice!

You only need 3 cloves, but it's so easy to roast a whole head like this, then keep the rest around to spread on toast or grilled meats.

Our mini mise-en-place.

Amanda commanded this clove to jump into the bowl.

You can run but you can't hide.

If your bowl is wobbling as you whisk, it helps to have a spare hand!

That's Kristy, steadying the bowl for Amanda.

Diligently whisking a thin, thin stream of oil pays off in a rich, custardy aioli.

A trophy.

Roasted garlic cloves, mashed to smithereens.

Sweet and mellow orange juice and zest join the roasted garlic in the aioli.

Red pepper, waiting in the wings.

After the shallot, fennel and red pepper have softened, orange zest, chives and fennel fronds are stirred in.

Amanda plucks the tails from the shrimp, which have already been peeled and deveined (a well-trusted fishmonger will happily -- and speedily -- do all of this for you).

Amanda chops the shrimp into bits -- try not to leave big chunks or the patties won't hold together.

Confetti.

Pattycake, pattycake.

Not your average burger.

Using a cast iron skillet gives the burger patties an evenly golden sear.

See?

Last step -- toast those buns (we used the broiler). We won't even tell you how many we burned before getting this round right.

Your new summer dinner.
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. - EmilyC
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&M —The Editors
Makes: 4 patties
Ingredients
Roasted garlic–orange aioli
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1
head garlic
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1/2
cup plus 1 tablespoon extra virgin olive oil
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2
large egg yolks, room temperature
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1/2
cup grapeseed oil
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Kosher salt
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2
tablespoons freshly squeezed orange juice plus 1 teaspoon finely grated zest (from 1 orange)
-
Freshly ground black pepper
Shrimp burgers
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5
tablespoons olive oil
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1/4
cup finely chopped fennel, from one small bulb (fronds reserved)
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1/4
cup finely chopped shallots
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1/4
cup finely chopped red bell pepper
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2
tablespoons finely chopped fennel fronds
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1
tablespoon finely chopped chives
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1
tablespoon zest from 1 orange
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1 1/2
pounds shrimp, peeled and deveined, finely chopped by hand
-
Kosher salt and freshly ground black pepper
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1 to 2
tablespoons roasted garlic-orange aioli
-
Toasted hamburger buns for serving (brioche is nice)
Directions
Roasted garlic–orange aioli
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- Your Best Use of Aioli Contest Winner!
- This recipe is a Community Pick!
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Burger|Sandwich|Chive|Fennel|Garlic|Orange|Orange Juice|Seafood|Shrimp|Shallot|Bell Pepper|Cast Iron
129 Reviews