Shrimp and Cod Burgers

Name: Shrimp and Cod Burgers
Ingredients: 12 ounces medium shrimp, peeled, deveined, and cut into chunks; 8 ounces cod, cut into chunks; 0.75 cup fine fresh breadcrumbs; 0.25 cup drained capers, rinsed; 2 medium scallions, thinly sliced; 3 tablespoons chopped fresh flat-leaf parsley; 0.25 cup freshly squeezed lemon juice (1 to 2 lemons); 1.25 teaspoons coarse salt; 0.75 teaspoon freshly ground pepper; Vegetable oil, for brushing; 4 hamburger buns; Red-leaf lettuce, for serving; Tarragon Tartar Sauce (optional); Lemon wedges, for serving

3.4

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Yield:

4

Sweet shrimp and fish groundtogether form a rich, juicyburger. This recipeblends the perfect amount ofscallion, parsley, and lemonjuice to hone and polish its flavor.

Ingredients

12 ounces medium shrimp, peeled, deveined, and cut into chunks
8 ounces cod, cut into chunks
¾ cup fine fresh breadcrumbs
¼ cup drained capers, rinsed
2 medium scallions, thinly sliced
3 tablespoons chopped fresh flat-leaf parsley
¼ cup freshly squeezed lemon juice (1 to 2 lemons)
1 ¼ teaspoons coarse salt
¾ teaspoon freshly ground pepper
Vegetable oil, for brushing
4 hamburger buns
Red-leaf lettuce, for serving
Tarragon Tartar Sauce(optional)
Lemon wedges, for serving

Directions

Process half of the shrimp in a food processor until a paste forms. Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined.
Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast buns on grill during the last minute of cooking, if desired. Serve burgers on buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.

Originally appeared: Martha Stewart Living, June 2005