Hominy Grill Shrimp Burgers
Serves: 4
  • 3 tbsp finely diced celery
  • 2 tbsp finely diced scallions
  • 1½ tsp minced lemon zest
  • 1 lb cooked, peeled shrimp
  • 3 tbsp mayonnaise
  • 1 cup cornbread crumbs
  • salt
  • pepper
  • Tabasco sauce
  • 1 large egg
  • 1 tbsp vegetable oil
  1. Finely chop the shrimp, and add to a large mixing bowl with the celery, scallions, and lemon zest.
  2. Add the mayonnaise and cornbread crumbs, stirring to combine.
  3. Season with salt, pepper, and tabasco to taste; mix well.
  4. Add the egg and stir until well incorporated; the mixture should just barely hold together. Form 8 4-inch burgers.
  5. Cook the burgers in the oil, in a large skillet over medium-high heat, about 3-4 minutes on each side, or until lightly browned.
I chopped the shrimp by hand and the burgers were a bit chunky and fell apart more than I wanted. The recipe suggests pulsing half the shrimp in a food processor to vary the texture, and I think this might help them hold together.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/11/hominy-grill-shrimp-burgers-2/