Shrimp Po' Boy Burgers Bring A Cajun Kick To The BBQ
Our shrimp po' boy burger is a twist on the classic Louisiana po' boy sandwiches, pairing cornmeal-crusted shrimp burgers with a tangy, homemade remoulade sauce. The combination of juicy shrimp and Creole seasoning transports your taste buds straight to New Orleans. Here are some tips and tricks on how to make these burgers.
The patties:
The shrimp burger is made by pulsing in a food processor shrimp with bell pepper, parsley, scallions, cornstarch, and a mix of spices. Form the patties and chill them to ensure they hold together while they are breaded in the cornmeal crust. Then fry them until golden for a crispy exterior to complement the tender, flavorful shrimp inside. A zesty homemade remoulade ties the whole burger together.
The buns:
To sandwich the burger, select your favorite bun. We chose brioche, but Kaiser or Portuguese rolls would also be a tasty choice, reminiscent of the French bread rolls that po' boys are typically served on. These patties also just happen to be gluten-friendly, so switch up the bun to a gluten-free option to accommodate dietary restrictions.
For serving:
For an additional kick, serve these Southern-inspired burgers with extra hot sauce on the side and savor in this spin on a Southern classic.
Made this recipe? Let us know what you think in the comments!
Yields: 4 servings
Prep Time: 15 mins
Total Time: 1 hour 30 mins
Ingredients
Remoulade
1
scallion, white and light green parts finely chopped
1/2 c.
mayonnaise
2 tbsp.
finely chopped dill pickles
2 tsp.
drained capers, coarsely chopped
2 tsp.
drained prepared horseradish
1 tsp.
Creole or stone-ground mustard
1 tsp.
finely grated lemon zest
1/2 tsp.
hot sauce
Burgers
1 1/4 lb.
shrimp, tails removed, peeled, deveined
1/2
small red or green bell pepper, seeds and ribs removed, chopped
1
scallion, chopped
2 tbsp.
packed fresh parsley leaves
4 tsp.
cornstarch
1/2 tsp.
garlic powder
1/4 tsp.
black pepper
1/2 tsp.
hot sauce, plus more for serving
Kosher salt
1 1/4 tsp.
paprika, divided
1/2 tsp.
cayenne pepper, divided
1/3 c.
buttermilk
3/4 c.
cornmeal
2 c.
vegetable oil
4
brioche buns, split
Shredded iceberg lettuce, tomato slices, and dill pickle slices, for serving
Directions
Remoulade
In a medium bowl, mix scallion, mayonnaise, pickles, capers, horseradish, mustard, lemon zest, and hot sauce until combined. Cover bowl and refrigerate until ready to use.
Make Ahead: Remoulade can be made up to 5 days ahead. Keep refrigerated.
Burgers
In a food processor, pulse shrimp, bell pepper, scallion, parsley, cornstarch, garlic powder, black pepper, hot sauce, 1/4 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne until a chunky paste forms, 4 to 6 pulses.
Using damp hands, form shrimp mixture into 4 (1/2"-thick) patties. Transfer to an airtight container, cover, and refrigerate until well chilled, at least 1 hour or up to overnight.
Pour buttermilk into a shallow bowl. In another shallow bowl, whisk cornmeal with remaining 1 teaspoon paprika and 1/4 teaspoon cayenne; season with salt.
Working one at a time, dip patties into cornmeal mixture, then into buttermilk, letting excess drip off. Dip patties into cornmeal mixture again, gently pressing to adhere. Transfer patties to a plate.
Into a large, heavy pot, pour oil to a depth of about 1/2". Heat over medium-heat until shimmering. Working in batches, cook patties, turning once, until golden brown and cooked through, 1 to 2 minutes per side. Transfer patties to a paper towel-lined plate.
Top bottom buns with lettuce, tomato, patties, pickles, and more hot sauce, if desired. Generously spread cut sides of top buns with remoulade and close burgers.
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