Shrimp Burgers with Pickled Zucchini and Nasturtium Petals

Name: Shrimp Burgers with Pickled Zucchini and Nasturtium Petals
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 6 serving(s)
Ingredients: 1/3 cup (75 ml) mayonnaise; 3 tbsp (45 ml) ketchup; 2 small zucchini, sliced into thin ribbons on a mandoline; 2 tsp (10 ml) lime juice; ¼ tsp salt; 1 ½ lb (675 g) raw shrimp (91-110), shelled, deveined and patted very dry; ¼ cup (40 g) fine cornmeal (No. 400); 2 green onions, chopped; 1 egg; 1 tsp (5 ml) harissa; 6 hamburger buns; 30 nasturtium leaves (see note)

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Preparation 25 MIN

Cooking 8 MIN

Marinating 20 MIN
Servings 6

Ingredients
Preparation

Ingredients

Cocktail Sauce

1/3 cup (75 ml) mayonnaise
3 tbsp (45 ml) ketchup

Burgers

2 small zucchini, sliced into thin ribbons on a mandoline
2 tsp (10 ml) lime juice
¼ tsp salt
1 ½ lb (675 g) raw shrimp (91-110), shelled, deveined and patted very dry
¼ cup (40 g) fine cornmeal (No. 400)
2 green onions, chopped
1 egg
1 tsp (5 ml) harissa
6 hamburger buns
30 nasturtium leaves (see note)

Preparation

Cocktail Sauce

In a small bowl, combine the mayonnaise and ketchup. Refrigerate until ready to serve.

Burgers

In a bowl, combine the zucchini ribbons, lime juice and salt. Let marinate until ready to serve, about 20 minutes. Drain.
Preheat the grill, setting the burners to high. Oil the grate.
In a food processor, coarsely chop the shrimp. Add the cornmeal, green onions, egg and harissa. Season with salt and pepper. Pulse for a few seconds until combined but still slightly chunky. With lightly oiled hands, form the mixture into 6 patties. Place on a plate. Oil the patties.
Grill the patties for 3 minutes on each side or until cooked through but still juicy. Toast the buns.
Spread the cocktail sauce over the inside of the buns. Top the bun bottoms with the patties, the zucchini mixture and the nasturtium leaves. Close with the bun tops.