Absolutely gorgeous and SO different with the superb flavors of the garlic-orange aioli binding the succulent shrimp together, then slathered between the burger and the bun.
Makes 4 patties.
Roasted garlic-orange aioli
1 head garlic
1/2 cup plus 1 tbsp extra virgin olive oil
2 large egg yolks, room temperature
1/2 cup grapeseed oil
Kosher salt
2 tbsp freshly squeezed orange juice plus 1 tsp finely grated zest (from 1 orange)
freshly ground black pepper.
To roast the garlic; Heat the oven to 400 F.
Peel away the outer skin of 1 garlic head, and cut off the top 1/4 to 1/2 inch of the head to expose the individual cloves.
Drizzle 1 tbsp olive oil over the garlic head, wrap in foil and roast for 30 to 35 mins, or until the cloves are soft when pressed.
Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside — reserve the rest for another use.
In a medium bowl, whisk the egg yolks.
Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayonnaise is very thick.
Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount) orange zest and the roasted garlic paste.
Season to taste with salt and pepper.
Shrimp burgers
5 tbsp olive oil
1/4 cup finely chopped fennel, from one small bulb (fronds reserved)
1/4 cup finely chopped red bell pepper
2 tbsp finely chopped fennel fronds
1 tbsp finely chopped chives
1 tbsp grated zest from 1 orange
1 1/2lb shrimp, peeled and deveined, finely chopped by hand
Kosher salt and ground black pepper
* 1 to 2 tbsp roasted garlic-orange aioli
Toasted hamburger buns for serving. (brioche is also nice)
In a large saute pan, heat 2 tbsp olive oil over medium heat.
Add the fennel and shallots and cook until they start to caramelize, about 10 minutes.
Add the red bell pepper and cook about 5 mins longer; you want the pepper to soften but retain it’s texture.
Remove from the heat.
Mix in the fennel fronds, chives and orange zest.
In a bowl, combine the chopped shrimp with the sauteed vegetable-herb mixture and salt and pepper. (to taste).
Fold in the aioli, a teaspoon at a time, to just bind the burgers.
Form them into four patties, refrigerate until ready to cook.
Heat the remaining 3 tbsp olive oil in a pan (cast iron works well) over medium-heat and fry the patties until golden, about 4 minutes on each side or until cooked through.
Spread the aioli on both sides of the toasted buns’ serve the shrimp burgers with your favorite condiments, such as a big leaf of butter lettuce