- Oct 14, 2017
- 560
- 295
I started with 2lbs of peeled and deveined shrimp. Rough chopped half and pulsed the other half in a food processor.
Next I added 2 eggs, 1 1/3 cups unseasoned bread crumbs, 2 tblsp spicy brown horseradish mustard, 2tbls lemon juice, 1 tbls. Bamboo Chef Asian seasoning and about a tsp of red pepper flake.
Mixed thoroughly and rested in the fridge for 30 minutes.
While the shrimp rested I made an avocado mayo. 1/4 cup mayo, 2 avocados, 1 tblsp lemon juice, salt and pepper to taste, and a splash of hot sauce.
Portioned the shrimp mix into 8 patties and placed on 2 very well oiled grill pans and on to the pit boss with competition blend pellets at 190 for 30 minutes.
After 30 minutes I used the GoGrill feature on my Savannah Stoker PID to crank the heat up. Added some frozen corn to the grill at this time (wanted fresh but the local store was wiped out). About the time I hit around 375 pit temp, I flipped the shrimp burgers and cooked for about 3 or 4 minutes longer to an IT of 160.
Threw some of the avocado mayo on a bun, dressed with some lettuce and tomato. Plated shot with a side of corn.
Next I added 2 eggs, 1 1/3 cups unseasoned bread crumbs, 2 tblsp spicy brown horseradish mustard, 2tbls lemon juice, 1 tbls. Bamboo Chef Asian seasoning and about a tsp of red pepper flake.
Mixed thoroughly and rested in the fridge for 30 minutes.
While the shrimp rested I made an avocado mayo. 1/4 cup mayo, 2 avocados, 1 tblsp lemon juice, salt and pepper to taste, and a splash of hot sauce.
Portioned the shrimp mix into 8 patties and placed on 2 very well oiled grill pans and on to the pit boss with competition blend pellets at 190 for 30 minutes.
After 30 minutes I used the GoGrill feature on my Savannah Stoker PID to crank the heat up. Added some frozen corn to the grill at this time (wanted fresh but the local store was wiped out). About the time I hit around 375 pit temp, I flipped the shrimp burgers and cooked for about 3 or 4 minutes longer to an IT of 160.
Threw some of the avocado mayo on a bun, dressed with some lettuce and tomato. Plated shot with a side of corn.