Spicy Summer Shrimp Burgers With Crisp Pancetta

Name: Spicy Summer Shrimp Burgers With Crisp Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons kosher salt; ½ teaspoon fresh ground black pepper; 1 tablespoon prepared horseradish; 1 ½ cups fresh corn kernels (including milk from scraping the cobs with the back of a knife); 2 lbs raw shrimp, peeled, deveined, and coarsely chopped; 3 tablespoons minced sun-dried tomatoes packed in oil; 1 tablespoon minced fresh tarragon; ½ cup mayonnaise; 2 tablespoons bottled chili sauce; kosher salt; fresh ground black pepper; 6 slices pancetta; grapeseed oil (for brushing on the patties and the grill rack) or vegetable oil (for brushing on the patties and the grill rack); 6 challah bread rolls (or 6 egg bread rolls); unsalted butter; 6 slices beefsteak tomatoes; 12 slices avocados (sliced thin); salt; fresh ground black pepper; 6 leaves butter lettuce

Servings: persons

2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
1 tablespoon prepared horseradish
1 ½ cups fresh corn kernels (including milk from scraping the cobs with the back of a knife)
2 lbs raw shrimp, peeled, deveined, and coarsely chopped
3 tablespoons minced sun-dried tomatoes packed in oil
1 tablespoon minced fresh tarragon
½ cup mayonnaise
2 tablespoons bottled chili sauce
kosher salt
fresh ground black pepper
6 slices pancetta
grapeseed oil (for brushing on the patties and the grill rack) or vegetable oil (for brushing on the patties and the grill rack)
6 challah bread rolls (or 6 egg bread rolls)
unsalted butter
6 slices beefsteak tomatoes
12 slices avocados (sliced thin)
salt
fresh ground black pepper
6 leaves butter lettuce

1
Make the patties: combine the salt, pepper, horseradish and 3/4 cup corn in a food processor; process until fairly smooth.
2
Add 1/3 of the shrimp; blend until smooth.
3
Transfer mixture to a large, chilled bowl; fold in remaining 3/4 cup corn, remaining chopped shrimp, sun-dried tomatoes, and tarragon; mix well.
4
Divide mixture into 6 equal portions; form into patties to fit rolls.
5
Cover and refrigerate for 30 minutes or up to 2 hours; remove from refrigerator about 15 minutes before grilling.
6
Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high.
7
Make chile mayonnaise: combine the mayonnaise, chile sauce, salt, and pepper in a small bowl; whisk to blend well; cover and refrigerate until serving.
8
When the grill is ready, place a cast-iron skillet on the grill rack and cook the pancetta until golden brown and crisp; drain on paper towels.
9
Gently brush both sides of chilled patties and grill rack with oil; place patties on the rack, cover, and cook, turning very carefully once, just until opaque throughout, about 5 minutes on each side.
10
During the last few minutes of cooking, spread the cut sides of the rolls with butter and place, cut side down, on the outer edges of the rack to toast lightly.
11
Sprinkle the tomato and avocado slices with salt and pepper to taste.
12
Assemble burgers: spread the mayonnaise over the cut sides of the rolls; on each roll bottom, place a lettuce leaf, a tomato slices, 2 avocado slicesk a patty, and a pancetta slice.
13
Add the roll tops and serve.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons kosher salt, ½ teaspoon fresh ground black pepper, 1 tablespoon prepared horseradish, 1 ½ cups fresh corn kernels (including milk from scraping the cobs with the back of a knife), and more.

Yes, Spicy Summer Shrimp Burgers With Crisp Pancetta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!