Grilled Seafood Burgers With Old Bay Mayonnaise
Updated Aug. 18, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon neutral oil, such as safflower or canola, plus more for greasing the grates
- ½pound cleaned large shrimp, cut into thirds
- 12ounces cod fillet, cut into ½-inch cubes
- ¼cup plus 2 tablespoons chopped scallions
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon ground black pepper
- ½cup mayonnaise
- 1tablespoon Old Bay seasoning
- 4toasted hamburger buns
- Lemon wedges, for serving
- Shredded iceberg lettuce and sliced dill pickles
Nutritional analysis per serving (4 servings)
460 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 15 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 32 grams protein; 531 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill to medium and oil the grates.
- Step 2
In a food processor, pulse the shrimp a few times just until finely chopped and a coarse paste forms. Transfer to a large bowl and add the cod, ¼ cup of the scallions, the salt and pepper, and mix until well blended. (Hands work best.) Moisten your hands with water, then form the mixture into 4 (½-inch-thick) patties. Coat patties lightly with the oil.
- Step 3
Grill the burgers until lightly charred and just cooked through, 4 to 5 minutes per side. (Resist the temptation to prod or flip the burgers unnecessarily. They will release easily once they are cooked on each side.)
- Step 4
Meanwhile, in a small bowl, combine the mayonnaise, Old Bay and the remaining 2 tablespoons scallions; mix well.
- Step 5
Smear some of the Old Bay mayonnaise on the buns. Top each bottom bun with a burger and squeeze lemon on top. Top with some of the lettuce and pickles, close the burgers and enjoy.
Private Notes
Comments
Don't the "burgers" fall apart on the grill? Do you need some sort of grill liner?
While I haven't made these specific burgers, I have made similar, and the best solution is to refrigerate them at least two hours before grilling. This will give the ingredients time to firm up. Any kind of seafood burger will fall apart if you go from mixing straight to the grill.
I would be tempted to cut the tails off the shrimp and really puree those, then do the rest of the shrimp and cod as described. That is what Jacques Pepin does, and I've never found a better, lighter, more flavorful way of holding a shrimp (and now a seafood!) burger together.
Pretty good. I had no trouble getting the patties to stick together. I processed the shrimp until gooey and then I added the cod and green onion and I processed a bit more. I did sauté the patties in a non-stick fry pan with oil. I cut the salt for the patties in half because I used table salt. This was still a bit much. I did not like a whole Tablespoon of Old Bay in the mayonnaise; it was way too salty; I would use a teaspoon in the future. I might make this again!
Delicious. These are on our summer rotation for sure, along with a nice bottle of rosé. It does help to chill the burgers a couple hours before grilling - they stick together that way.
I pulse 1/3 of the shrimp into a paste. This glues the ingredients together well, don't fall apart. Also have done some variations with garden fresh herbs. I usually double up, cook them all the have the rest for quick high protein meals out of the freezer.