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Recipe Summary test

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse 1 potato roll into fine crumbs. Transfer 3/4 cup of the breadcrumbs to a medium bowl; reserve the remainder for another use. Add the shrimp to the food processor and pulse until coarsely chopped; add to the breadcrumbs. Stir in the scallions, egg and Old Bay. Form into four 1-inch-thick patties and refrigerate until firm, about 15 minutes.

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  • Meanwhile, in a small bowl, stir together the mayonnaise and vinegar.

  • In a large nonstick skillet, heat the EVOO over medium heat. Add the shrimp patties and cook, turning once, until golden and cooked through, about 10 minutes.

  • Toast the remaining 4 rolls. Slather the cut sides with the mayonnaise mixture. Layer the bun bottoms with the shrimp burgers, avocado slices, onion slices and bun tops.

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