Shrimp Cilantro Burgers with Smoky Chipotle-Lime Guacamole

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 Avocado, medium-sized
  • 1 small handful Baby lettuces
  • 1/4 cup Cilantro, packed leaves
  • 2 tbsp Red onion
  • 8 thin slices Vine-ripened tomato

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 1/2 tsp Chipotles in adobo sauce
  • 1 tsp Lime juice, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Of your favorite burger buns, lightly toasted

Found on cookingontheweekends.com

Description

Ingredients

• 1 medium-sized avocado (should provide about ¾ cup mashed)
• 2 tablespoons finely diced red onion
• 1 teaspoon fresh lime juice
• 1½ teaspoons finely chopped chipotles in adobo sauce
• ¼ teaspoon sea salt
• 1-pound raw shrimp, peeled and deveined (heres How to Peel and Devein Shrimp)
• 1 large egg
• ¼ cup packed cilantro leaves, washed and dried
• ¾ teaspoon sea salt
• ½ teaspoon ground cumin
• ½ teaspoon freshly cracked black pepper
• olive oil for the pan
• about 8 thin slices of vine-ripened tomato
• small handful of baby lettuces
• 4 of your favorite burger buns, lightly toasted

Directions

• In a small mixing bowl, mash the avocado with a fork. Add the onion, chipotles, lime juice, and salt -- stir to blend. Cover with plastic wrap and press it gently directly on top of the guacamole. Set aside.
• Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until its smooth, about 10 seconds. Add this to a mixing bowl and set aside.
• Roughly chop the remaining ¾ cup of shrimp into small pieces. Add them to the smooth portion in the mixing bowl, along with the salt, cumin and pepper. Mix just to blend and set aside.
• Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once its very hot, us a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky, but will easily hold together when you place them in the pan. Sauté them just until theyre cooked through, 2 to 3 minutes per side. They should be golden brown.
• Now add about 1 tablespoon or so of the guacamole to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a bit of the lettuce. Close the burger and enjoy! (These are best when the burgers are still warm.)