Grilled or Broiled Shrimp Burgers

Prepare a grill or turn on the broiler; the heat should be medium-high and the rack about 4 inches from the heat source. If you’re grilling, clean the grates with a wire brush. If you’re broiling, grease a rimmed baking sheet with a thin film of the oil.

Combine the garlic and one-third of the shrimp in a food processor and process to a purée, stopping the machine to scrape down the sides of the container as necessary.

Add the remaining shrimp along with the onion, bell pepper if you’re using it, a sprinkle of salt and pepper, and the parsley. Pulse until the shrimp is chopped, but not too finely. Shape the mixture into 4 patties and put on wax or parchment paper.

Brush the grill or the patties lightly with the oil. To grill: Put the burgers directly over the fire. To broil: Put them on the prepared baking sheet and under the heat source. Cook, undisturbed, until the side exposed to the heat develops a browned crust, 3 to 5 minutes. Carefully turn the burgers and repeat on the other side, cooking until the shrimp has turned opaque throughout, another 3 to 5 minutes. Serve on buns if you like, with mayonnaise, ketchup, or any other condiments you like.

Flipping the Burgers: If you try to turn these before a dark crust forms and they release easily, they'll probably fall apart. (If you’re grilling, wait for them to release easily from the grates.)

Tips: Shrimp contain collagen, which when puréed acts as the “glue” that holds these burgers together. Make sure you chop (not purée) the rest of the shrimp, or else you will get a burger that’s all glue (sticky and mushy). And don’t add too many more vegetables or the burgers might start to break apart when you cook them.

For a switch from lettuce, try garnishing with whole basil leaves.

Variations: Grilled or Broiled Salmon Burgers: Try substituting skinned salmon fillets in this recipe. They’ll be a little more fragile but still hold together.

Thai-Style Grilled or Broiled Shrimp Burgers: In Step 2, add 1 seeded fresh hot green chili (like jalapeño) and 2 tablespoons minced fresh ginger along with garlic and the first third of the shrimp. Add 2 teaspoons soy sauce and the juice of 1 lime along with the remaining shrimp. Replace half of the parsley with fresh basil leaves (preferably Thai basil). Continue with the recipe. Serve with mayonnaise spiked with hot sauce and lime wedges.

Recipe courtesy of How to Cook Everything The Basics: All You Need to Make Great Food---with 1,000 Photos by Mark Bittman/Wiley, 2012.