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Shrimp and Quinoa Burgers

Prep 25 min
Total 45 min
Ingredients 16
Servings 4

During the warm season, we're not usually tempted to eat huge plates of food. We're more inclined to use simple recipes that can be easily enjoyed on the porch or the beach, like shrimp recipes. They're delicious and easy to make. I'm huge fan of shrimp recipes because they can be cooked in just a few minutes and can be the star of an infinite number of dishes, from snacks to salads (hot or cold), soups and stews, pastas and risottos, or in dishes where they are the absolute star and served with flavorful sauces. I recommend not overcooking the shrimp. When they turn pink, they're ready. They aren't very delicious when they're overcooked. If you want to save time, you can cook the quinoa ahead of time and keep it refrigerated. Preparing this delicious dish is easy and you can have it on the dinner table in just an hour. Enjoy! MORE + LESS -

Ingredients

tablespoon of olive oil

tablespoons of chopped onion (or scallions)

garlic clove, chopped

tablespoon of red pepper, chopped

1/2

lb clean shrimp and very well chopped (you can blend them in a food processor)

tablespoon of parsley, chopped

tablespoon of carrots, finely chopped and blanched

egg white

Salt and pepper

1/2

cup of cooked quinoa

Frying oil

Burger buns

Lettuce leaves

Sliced tomatoes or halved cherry tomatoes

Alfalfa sprouts

Fry sauce

Directions

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1

Heat the tablespoon of oil in a pan at medium heat and sauté the onion, garlic and pepper until they're soft. Transfer this mixture into a bowl and add the ground shrimp, parsley, carrots, salt and pepper. Stir well and cool. Add the egg white (you can add the yolk if necessary) and 2 tablespoons of the cooked quinoa.
2

Form the burgers to be about the size of half a cup. Heat a bit of oil on the same pan and cook the burgers until they've browned.
3

To make the burgers, cut the bread in half, add fry sauce and lettuce leaves, tomatoes, the burger and sprouts.
4

Serve immediately.

Expert Tips

If you don't have shrimp, you can use lobster or canned salmon.
Add green peas and canned corn, pieces of cooked broccoli, or chopped asparagus.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

During the warm season, we're not usually tempted to eat huge plates of food. We're more inclined to use simple recipes that can be easily enjoyed on the porch or the beach, like shrimp recipes. They're delicious and easy to make. I'm huge fan of shrimp recipes because they can be cooked in just a few minutes and can be the star of an infinite number of dishes, from snacks to salads (hot or cold), soups and stews, pastas and risottos, or in dishes where they are the absolute star and served with flavorful sauces. I recommend not overcooking the shrimp. When they turn pink, they're ready. They aren't very delicious when they're overcooked. If you want to save time, you can cook the quinoa ahead of time and keep it refrigerated. Preparing this delicious dish is easy and you can have it on the dinner table in just an hour. Enjoy!