Grilled Shrimp Burgers

For my brother, Butch, who always said: “Forget about the salad bar at a buffet, you wanna concentrate on the shrimp!”

I’ve featured shrimp burgers in the past, and they were quite good, but, they were really fried shrimp cakes served on a bun.

These burgers are pretty darned terrific on the grill, and, yes, they have shrimp in them, but also an equal mixture of ground beef and pork, so you can stretch your shrimp and still in up with one tasty burger.

Oh, and did I mention they are gluten free?

Yeppers!

I found these gluten free Panko crumbs at the market and decided to test ’em out.

They worked a treat.

I also substituted the soy sauce in the original recipe for lower sodium Tamari, which is basically gluten free soy sauce.

Also worked a treat.

INGREDIENTS
•1 lb ground pork – I used meatloaf mix
•1 lb raw shrimp, peeled and deveined
•1/2 cup fresh basil leaves
•3/8 cup Panko crumbs
•3 garlic cloves
•1 tbsp lower sodium Tamari
•1 tbsp Cowboy Candy juice*
•Black pepper
•Waxed paper

*Or your fave hot sauce, to taste. I like Cajun Power Spicy Garlic Pepper Sauce.

Combine all of the ingredients in your food processor fitted with the metal blade.

Pulse until ground and nicely mixed together, then shape into patties.

Note: I used one of those burger press thingies (available at Amazon, or most any well equipped kitchen store), and ended up with eleven patties.

Line a platter or container with waxed paper (the patties will be kinda sticky).

Place the patties on the waxed paper, cover with another sheet, and stash in the fridge for at least 30 minutes before grilling.

I was making these burgers to bring to a lunch gathering, so lined a storage container with the waxed paper, then layered the patties, with a sheet of waxed paper in between each layer, then covered, and stashed in the fridge overnight.

Made transporting them a cinch.

When ready to grill, remove the burgers from the container and grill over direct, high (450º) heat, for three minutes or so, before flipping and grilling for another three or four minutes, until the burgers are cooked through and nicely browned on both sides.

Now, because this was a gathering with gluten free friends, we skipped the buns and enjoyed our shrimp burgers with tossed salad, Korean Potato Salad, and a dab o’ HoJo’s Thousand Island Sammich Sauce and Dressing on top.

Go shrimp!

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