Arugula Shrimp Burgers

Tim bought a bounty of beautifully plump Carolina shrimp the other day. We enjoyed half of them in a stir fry and saved the rest to make shrimp burgers the next day. I had intended to use the Lee Bros. reliable recipe until I realized that I sent my books off to be signed a few weeks ago and have not yet reclaimed them.

I scanned the fridge for inspiration and found it in a large container of peppery aurgula, Graham's favorite green. From idea to first bite, our delicious dinner was ready in under 30 minutes.

Arugula Shrimp Burgers
Makes 3 for dinner (or about a 12-15 appetizers)

1 lb. fresh Carolina shrimp, peeled and deveined
1 large handful arugula
1 egg white
1/2 cup panko bread crumbs, divided
1/2-1 teaspoon hot sauce
salt and freshly ground black pepper
canola oil
3 brioche rolls or hamburger buns, toasted
mayo and mustard

Grab a large handful of arugula and place it in the workbowl of a food processor. Pulse-chop until fine but not watery.  Add the shrimp, pulse-chopping just until chunky. Do not overwork the shrimp as it will turn into an unappetizing paste. Add egg white, hot sauce, salt and pepper; pulse until just combined.

Transfer to medium bowl. Add about 1 tablespoon of the panko crumbs and stir to combine. Form into three patties. Arrange on a plate and chill about 15 minutes. (If you wish to chill longer and cook later, cover with plastic wrap.)

Pour about 3 tablespoons of canola oil into 10- or 12-inch nonstick pan over medium-high heat. While oil warms, lightly press shrimp burgers into remaining panko crumbs to create a crust. Slide patties into the oil and cook until golden brown; carefully flip over and allow the second side to become equally golden. Remove from pan and drain briefly on paper towels.

Serve immediately on toasted brioche rolls lightly coated with mayo and your favorite mustard. I'm addicted to Gulden's Zesty Honey and Graham is likewise keen on Inglehoffer stone ground. Tim goes with the flow. If seasonal, add a nice slab of tomato.