Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa

Soooo I've been outta town.

And two things happen when you go out of town.

1) You get spoiled with delicious food other people prepare specially for you and served straight to your table three times a day, and 2) all of your plants die- sad day.

So I get home and all of my herbs are brown.  Apparently they couldn't survive 110 degree weather for five days.  I grieved, buried them (in the trash can nonetheless), and have officially decided that I will just have to buy fresh cilantro at the store for the rest of my life. 

So that's where I went next- to the store.  To buy cilantro.  Can't live without it in my fridge.  Because as you may remember I have a compulsive obsession with salsa.  And my obsession has begun to branch out beyond your standard tomato salsa.  Now we're talking fruit salsa! 

I've made three different salsas in the last 48 hours.  One being this crazy good coconut peach salsa.  And I put it on top of a shrimp burger topped with chipotle cream.  Wowzers - yes, I'm using this word.

The flavors of all this goodness packed between a whole wheat bun is incredible.  It's sweet from the salsa, spicy from the sauce, and savory from the shrimp patty.  They kinda made me feel better about the whole idea that vacation is over and I'm back cooking for myself again. 

So stop furrowing your brow at the idea of these, branch out from plain old ground beef on the grill, and take the plunge and try these already!

Shrimp Burgers with Chipotle Cream

Makes 2 burgers

6 ounces raw or cooked, peeled and deveined shrimp*
1/3 cup seasoned panko breadcrumbs
1 large egg white
1 tablespoons dijon mustard
1 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoons dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 cup light sour cream
2 teaspoons chipotle sauce
1 tablespoon lime juice
2 whole wheat buns, toasted

Add shrimp to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking). Heat a skillet oven medium heat and add a splash of olive oil or spray with cooking spray, then cook patties until golden on each side, about 3-4 minutes.  (I found my patties to be very fragile so be patient and gentle when flipping them).

In a bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with peach salsa!

*The original recipe calls for raw shrimp; however, I used frozen, cooked shrimp.  Cooking time in the skillet will remain the same.

Coconut Peach Salsa

1 ripe peach, chopped
2 tablespoons toasted coconut
1/4 cup finely chopped red onion
1/4 cup freshly chopped cilantro
1/2 lime, juiced
salt and pepper to taste

Stir ingredients together and serves on top of burgers.

Adapted from How Sweet It Is.

Barbecue Chicken Burgers

Do you have a particular day of the week you eat a certain food?  Spaghetti Monday?  Pizza Friday?  Pancake Saturday?

Burgers are our food and Sunday is our day.  (With the exception of last weekend.  Nathan made us burgers on the grill both Saturday night and Sunday.  Just your classic beef topped with lettuce, tomato, onions, mustard and ketchup, but man were they good).

Usually, though, I am the one whipping up the burgers and with the plethora of creations to choose from, I tend to make a new kind every weekend.  (Hence my previous posts for Buffalo Chicken Burgers and Green Chili Chicken Burgers). 

If you haven't begun to notice, I'm on kind of a kick with using chicken instead of beef- it just tends to allow the flavor additions to stand out and really shine through the meat.  This time is no exception.  In fact, I currently have written at the top of this recipe printout "these and the buffalo chicken burgers are the top two so far!!"  I mean, how can you go wrong?  It's barbecue meets cheddar meets chicken meets burger.  And what better time to share this recipe than just in time for the Fourth!

Barbecue Chicken Burgers

Makes 4 burgers

1 pound ground chicken
1/4 cup cornmeal
1 scallion, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon kosher salt
Pinch of cayenne pepper
2 teaspoons brown sugar
5 tablespoons barbecue sauce, divided

1/2 red onion, sliced into rings
4 slices extra sharp cheddar
4 burger buns

In a large bowl, combine the chicken, cornmeal, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, and 2 tablespoons of the barbecue sauce.  Lightly but thoroughly mix with your hands to incorporate all the ingredients. 

Form the mixture into 4 equal-sized patties.  Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, then flip.  Turn the onions as well.  Brush the cooked sides with half the reserved bbq sauce.  After 3-4 minutes, flip the burgers again. glazing the other side with the remaining bbq sauce.  Place a slice of cheese on each pattie, and lay the buns, cut side down, on the grill.  Close the lid and allow the cheese to melt and the buns to toast.

Remove all the food from the grill, assembling the burgers as desired.  Serve with additional barbecue sauce if desired.

**Alternative cooking method:  Broil the burgers on a foil lined baking sheet on the top rack in the oven for 10-12 minutes: brush the top after 3 minutes, then flip after 2-3 more minutes, brush after 3 more minutes, and then let cook another 2-3 more minutes.

Adapted from Annie's Eats.

Green Chili Chicken Burgers

Soooo...Memorial Day is this weekend and that means three things...

(1) Sales!  I intend to buy us a new bed.  May not be as exciting as clothes but I'm pretty pumped :) 

(2) A nice long weekend (and it's going to be a beautiful one down here in Texas)

and (3) BURGERS!

Yep, I'm betting that the majority of America will be firing up their grills at some point over those three days and while beef patties and brats are typically consumed, why not mix things up a bit and toss on some chicken patties as well?  Chicken patties stuffed with monterey jack and chilis.  And then topped with more monterey jack and chilis.  Needless to say, we devoured these within minutes.

Green Chili Chicken Burgers

Makes 4 burgers

1 pound ground chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
2 garlic cloves, minced or pressed
2 (4 ounce) cans of diced green chilis
2.5 ounces of monterey jack cheese, cut into tiny cubes + more for topping
1/2 tablespoon honey
juice of half a lime

Preheat your grill or heat a large nonstick skillet over medium-high heat. In a bowl, combine chicken, oil, salt, pepper, onion powder, cumin, garlic, cheese cubes and 1/2 a can of green chilis. Mix until just combined, then divide into four sections and form into four patties. Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, add additional cheese on top to melt.

While the burgers are cooking, toast buns if desired and combine remaining green chilis in a bowl with honey, lime juice, and a sprinkle of salt and pepper.

When ready to serve, spoon green chilis on top of cheeseburgers and eat!

Adapted from How Sweet It Is.

Buffalo Chicken Burgers

Summer is definitely looming...and summer = grilling = burgers! And I love a good burger.  Nathan makes a killer jalapeno burger for us every once in awhile (guest post??) but any kind of burger will do- turkey, chicken, veggie, black bean, and especially your classic beef.  In fact, we even stopped at a McDonald's for lunch on the road a couple of weeks ago and it hit the spot-- sometimes the processed junk just tastes good. 

These buffalo chicken burgers were awesome!  (I told you I had something buffalo chicken up my sleeve.)  So juicy and definitely had that buffalo ranch kick.  A nice change from your ordinary cheeseburger and something a little different to spice things up a bit (no pun intended).  Now go fire up that barbie!

Buffalo Chicken Burgers

Makes 4 burgers

1 lb ground chicken breast

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 tablespoon italian seasoning

1/4 cup buffalo wing sauce

1/2 cup parmesan cheese

2 ounces sharp cheddar cheese

Ranch dressing + buffalo wing sauce for topping

4 hamburger buns

Preheat grill or skillet.

In a large bowl combine ground chicken, salt, pepper, italian seasoning, parmesan and buffalo wing sauce. Mix until just combined. Form into patties.

Grill or pan-fry patties until brown on both sides and cooked through, about 8-10 minutes. In the last 2 minutes, place 1/2 ounce of cheddar cheese on each burger. Place burgers on buns and top with a drizzle of ranch and buffalo wing dressing.

Adapted from How Sweet It Is.