Ingredients
Burgers:
1 lb. raw, shelled & deveined Shrimp
2 Tbsp. chopped Green Onion
2 Tbsp. chopped Parsley
½ tsp. Dried Dill
2 cloves Garlic
Juice of ½ Lemon
1 tsp. Salt
½ tsp. Pepper
2 cups Chicken Stock
1 cup Quinoa
2 Tbsp. Oil
Aioli:
1 Egg
1 Egg Yolk
Zest of 1 Lemon
Juice of ½ Lemon
½ tsp. Salt
1 clove Garlic
2 Tbsp. chopped Chives or Parsley
1 cup Canola Oil
Other:
Arugula
Brioche Buns
❃❃Makes 6 Burgers or 12 Sliders❃❃
Preparation
Bring chicken stock to a boil and add Quinoa. Reduce to a simmer, cover and cook 15 minutes. Remove from heat and let cool.
Finely chop or put garlic for burgers through a garlic press. Chop green onion and parsley. Zest lemon.
Remove tails from shrimp and in a food processor pulse until well chopped.
Aioli
In a blender combine egg, egg yolk, lemon zest, lemon juice, salt, garlic and chives. Mix on medium high for a couple minutes. The mixture should become lighter in color and start to thicken. Remove the middle piece of the blender lid and slowly stream in oil until the mixture is thick and resembles mayonnaise. Set aside in the refrigerator.
Burgers
Add shrimp, green onion, parsley, garlic, dill, lemon juice, salt, pepper and cooled quinoa to a bowl and combine. Form 6 burgers or 12 sliders.
Add 2 Tbsp. oil to a skillet and cook burgers for about 4-5 minutes per side until shrimp is cooked through.
Assemble
On each side of the Brioche bun add a generous amount of aioli and add arugula to the bottom bun. Top with burgers and serve.