Jason and Lorie Burcham (formerly of Crumb de la Crumb) made a Southwestern Shrimp Burger with Avocado Aioli and talked about bringing back their Supper Club events at pop-up locations. Jason and Lorie's Supper Club event is Sunday, September 26 at 5:30pm at House of Vines, 106 S. Main Street, Dickson, TN 37055. The event benefits those impacted by the floods in Humphreys County. Visit https://www.instagram.com/jasonandlorie/ for more information. Follow Jason and Lorie's YouTube cooking channel here: https://www.youtube.com/channel/UC7fAD4J4n0TmBcnCwmuBr2Q.
Southwestern Shrimp Burgers
Makes 4 shrimp burgers
· 1-pound shrimp
· 1 egg
· 1/4 cup chopped cilantro
· 1/4 cup chopped scallions
· 1 tablespoon minced garlic
· 1/2 cup panko (reg or gluten free)
· 1/2 jalapeño chopped
· 3 tablespoons Cotija cheese
· 1 teaspoon salt
· 1/2 teaspoon pepper
· Buns of choice
· 3 tablespoons avocado aioli (recipe below)
Take a 1/3 of the shrimp and add to processor with 3 tablespoons avocado aioli, egg, 1/4 cup chopped cilantro, 1/4 cup chopped scallions, chopped jalapeños, 1 tablespoon minced garlic, 3 tablespoons cotija cheese, Panko, salt and pepper.
Pulse until mixture resembles a rough paste. Scoop the paste mixture into a bowl.
Take the remaining shrimp and rough chop and add to the pulsed mixture. Your mixture should have great texture.
Using a scoop or large spoon, drop in large burger sized dollops into a heated sauté pan and level out to desired thickness.
Watch as the edges of the burger start to become opaque, then turn.
Cook approximately 2-3 minutes per side.
All shrimp should be pink and no longer translucent.
· 8 oz regular sour cream
· 1 avocado
· 1 cup cilantro
· 6 cloves of garlic minced
· Juice of 1 lime
· Salt and pepper to taste
Process all ingredients in food processor until you get a smooth and spreadable consistency.