Thursday, October 13, 2011

Shrimp Burgers with Roasted Garlic-Orange Aioli

Results: 4 servings


Oven (preheat to 400F)
Aluminum foil
Medium bowl
Large saute pan


Roasted garlic–orange aioli:

1 head garlic
1/2 cup plus 1 tbsp. extra virgin olive oil
2 large egg yolks (room temperature)
1/2 cup grapeseed oil
Kosher salt
2 tbsp. orange juice (freshly squeezed)
1 tsp. zest from 1 orange (finely grated)
Black pepper (Freshly ground)

Shrimp burgers:

5 tbsp. olive oil
1/4 cup fennel, from one small bulb (finely chopped)
1/4 cup shallots (finely chopped)
1/4 cup red bell pepper (finely chopped)
2 tbsp. fennel fronds (finely chopped)
1 tbsp. chives (finely chopped)
1 tbsp. zest from 1 orange
1 1/2 pound shrimp (peeled and de-veined, finely chopped by hand)
Kosher salt and freshly ground black pepper
1 to 2 tbsp. roasted garlic-orange aioli
Hamburger buns (toasted) for serving


Roasted garlic–orange aioli:

To roast the garlic:
1. Preheat oven to 400 degrees F.
2. Peel away the outer skin of 1 garlic head.
3. Cut off top ¼ to ½ inch of the head to expose the individual cloves.
4. Drizzle 1 tablespoon olive oil over the garlic head.
5. Wrap in foil.
6. Roast for 30 to 35 minutes, or until cloves are soft when pressed.
7. Cool.
8. Squeeze the cloves from their skin.
9. Mash 3 cloves and set aside.
10. Reserve the rest for another use.

Aioli: (For best results make the aioli the day before and place in the fridge overnight, tightly covered)
1. In a medium bowl, Whisk the egg yolks.
2. Gradually Whisk in the remaining olive oil.
3. Whisk in the grapeseed oil; begin with small drizzles, then Whisk in a thin stream until the mayo is very thick.
4. Whisk in a pinch of salt.
5. Whisk in the orange juice, a little at a time.
6. Whisk in the orange zest and the roasted garlic paste.
7. Season to taste with salt and pepper.

Shrimp burgers:

1. In a large saute pan, heat 2 tablespoons olive oil over medium heat.
2. Add the fennel and shallots.
3. Cook until they start to caramelize, about 8 minutes.
4. Add the red bell pepper.
5. Cook about 3 minutes longer; you want the pepper to soften but retain its texture.
6. Remove from the heat.
7. Mix in the fennel fronds, chives, and orange zest.
8. In a bowl, combine the shrimp with the sauteed vegetable-herb mixture.
9. Salt and pepper (to taste).
10. Fold in aioli, a teaspoon at a time, to just bind the burgers.
11. Form into four patties.
12. Refrigerate until ready to cook.
13. Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat.
14. Fry the patties until golden, about 4 minutes on each side, or until cooked through.
15. Spread the aioli on the inner face of both of the toasted buns.
16. Serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.

Original recipe from:


  1. I can add a cooking tip. If you would like to maintain a higher level of nutrient integrity when you cook, try low temperature cooking. Cook at 225 degrees in a glass casserole dish with a lid. Cook meat at 5 minutes per ounce and seafood at 4 minutes per ounce. No need to coat the casserole dish at this temp and your food with be moist, tasty and more important, much more nutrient dense. Yum!

  2. Great tip Glen! Thanks for stopping by and offering your expertise.

    This will still be 'safe' as I understand it - food only needs to sustain 165 for a couple of minutes to kill all bacteria.

    We'll look into both ideas for a future blog post.

    Pam Hoffman