Shrimp Burgers with Avocado Aioli Print Email

1 pound medium shrimp, shelled and deveined
1 egg
2 tablespoons chopped cilantro
1 garlic clove, peeled
1/2 cup Panko breadcrumbs
1 poblano chile, roasted, peeled, stemmed, seeded and diced
2 tablespoons chopped white onion
Sea salt and freshly ground black pepper, to taste
3 tablespoons canola oil
Bulky Ciabatta rolls, split in half
2 plum tomatoes, sliced
6 lettuce leaves or a mixture of baby lettuce leaves
For the avocado aioli:
1 Haas avocado, halved, seeded and peeled
1/4 cup mayonnaise
1 tablespoons fresh lime juice
2 medium garlic cloves, peeled
1 serrano chile, cut in half and seeded
2 tablespoons chopped cilantro
Sea salt and freshly ground black pepper, to taste

To make the shrimp burgers:
Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp, poblano chile and onion. Season with salt and freshly ground black pepper to taste. Mix well. Chill for 15 minutes. Form patties or "burgers" and set aside.

Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

To make the avocado aioli:
Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning.