Shrimp Burger

• •
  Shrimp(907g)
• •
  Garlic(180g)
• •
  Paprika, Ground(15g)
• •
  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  1 teaspoon kosher salt
• •
  Old Bay seasoning blend(5g)
• •
  Cayenne Pepper, Ground(1g)
• •
  Green Onion (Scallion)
• •
  Bell Pepper
• •
  Parsley, Fresh(60g)
• •
  Canola oil
• •
  Bread, Hamburger Bun, White
• •
  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Tomato
• •
  Lettuce, Romaine
• •
  Avocado

Instructions

1. 1Pulse two-thirds of the shrimp in a food processor with the fresh garlic, paprika, Dijon mustard, Old Bay seasoning, and cayenne pepper until incorporated, about 30 seconds. Add half of the green onions and half of the bell pepper; puree until fairly smooth, stopping to scrape down the sides as needed. Transfer to a large mixing bowl.
2. 2Finely chop the remaining shrimp, bell pepper, and green onions, then add to the bowl with the pureed mixture. Stir until evenly combined, then shape into 6 patties approximately ¾-inch thick and 3½–4 inches in diameter. Refrigerate for 15 minutes.
3. 3Heat a large skillet over medium-high heat and add canola oil until shimmering, about 2 minutes. Brush the outside of each shrimp patty lightly with additional oil.
4. 4Place patties in the hot skillet without disturbing and cook for 4–5 minutes until they release easily and the undersides are golden brown. Flip and cook for 3–4 minutes more until cooked through and no longer translucent at the center.
5. 5Toast the hamburger buns cut-side down in the same skillet over medium heat for 1–2 minutes until lightly golden brown.
6. 6Divide the 6 cooked shrimp burgers evenly into an airtight container while still warm, then cool to room temperature before sealing and refrigerating.
7. 7Store the toasted buns separately in an airtight container. Keep the nonfat Greek yogurt, Dijon mustard, romaine lettuce, tomato slices, and avocado in separate sealed containers.
8. 8To serve, spread Greek yogurt and mustard on toasted buns, add one shrimp patty, then top with lettuce, tomato, and avocado as desired.