Grilled Seafood Burgers With Old Bay Mayonnaise
Updated August 17, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon neutral oil, such as safflower or canola, plus more for greasing the grates
½ pound cleaned large shrimp, cut into thirds
12 ounces cod fillet, cut into ½-inch cubes
¼ cup plus 2 tablespoons chopped scallions
1 teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon ground black pepper
½ cup mayonnaise
1 tablespoon Old Bay seasoning
4 toasted hamburger buns
Lemon wedges, for serving
Shredded iceberg lettuce and sliced dill pickles
Nutritional analysis per serving (4 servings)
25 grams carbs; 139 milligrams cholesterol; 466 calories; 6 grams monounsaturated fat; 15 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 1 gram fiber; 536 milligrams sodium; 32 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a grill to medium and oil the grates.
- Step 2
In a food processor, pulse the shrimp a few times just until finely chopped and a coarse paste forms. Transfer to a large bowl and add the cod, ¼ cup of the scallions, the salt and pepper, and mix until well blended. (Hands work best.) Moisten your hands with water, then form the mixture into 4 (½-inch-thick) patties. Coat patties lightly with the oil.
- Step 3
Grill the burgers until lightly charred and just cooked through, 4 to 5 minutes per side. (Resist the temptation to prod or flip the burgers unnecessarily. They will release easily once they are cooked on each side.)
- Step 4
Meanwhile, in a small bowl, combine the mayonnaise, Old Bay and the remaining 2 tablespoons scallions; mix well.
- Step 5
Smear some of the Old Bay mayonnaise on the buns. Top each bottom bun with a burger and squeeze lemon on top. Top with some of the lettuce and pickles, close the burgers and enjoy.
Private Notes
Comments
Don't the "burgers" fall apart on the grill? Do you need some sort of grill liner?
While I haven't made these specific burgers, I have made similar, and the best solution is to refrigerate them at least two hours before grilling. This will give the ingredients time to firm up. Any kind of seafood burger will fall apart if you go from mixing straight to the grill.
I would be tempted to cut the tails off the shrimp and really puree those, then do the rest of the shrimp and cod as described. That is what Jacques Pepin does, and I've never found a better, lighter, more flavorful way of holding a shrimp (and now a seafood!) burger together.
These need something- they are definitely very much a patty of seafood. They held together on the grill, but the texture was odd. If they were breaded or had celery and onion or some kind of crunch they would be way better.
I avoid crustaceans due to allergies,) but can enjoy mollusks. Happy for that.
This is delicious and quite easy. I appreciate the advice in the comments to let the patties rest in the refrigerator so they hold together. I only let them sit 30 minutes and they held together fine.