To capture the big shrimp flavor in this beloved Lowcountry dish, we had to make the most of a sticky situation.
Why This Recipe Works
To capture the flavor of South Carolina’s famous shrimp burgers, we keep things simple to let the sweetness of the shrimp shine. We found that finely grinding a portion of the shrimp in a food processor yielded a sticky paste that—with a little help from some mayonnaise—effectively bound the rest of the chopped shrimp without the need for eggs or a bready binder. We keep the seasonings light, using just salt, pepper, and cayenne and folding chopped scallions into the mix for a jolt of freshness. To mimic the crunchy exterior of deep-fried shrimp burgers, we first grind panko to a fine powder before coating the burgers and sautéing them to a golden brown. We top the burgers with a rich, tangy five-ingredient tartar sauce.
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