Mango-Avocado Salsa:
1 small ripe mango, pitted, peeled, and diced
1 small firm-ripe Hass avocado, pitted, peeled, and diced
¼ cup red bell pepper
2 tbsp. diced red onion
1 ½ tbsp. fresh lime juice
1 ½ tbsp. chopped cilantro
¼ tsp. kosher salt
¼ tsp. black pepper
Burgers:
2 slices white sandwich bread, torn into pieces
1 ½ pounds shrimp, chilled, peeled, and deveined
2 tbsp. coarsely chopped cilantro
2 tbsp. snipped fresh chives
1 tsp. garlic paste, or half that amount pressed fresh garlic
¼ cup finely diced radish
¼ cup finely diced celery
2 tbsp. low-fat mayonnaise
1 tsp. grated lemon zest
1 tbsp. lemon juice
¾ tsp. kosher salt
¼ tsp. freshly ground black pepper
4 whole-wheat sesame hamburger buns
1 cup mixed salad greens
Preparation:
Salsa: Combine all ingredients in a bowl. Burgers: Pulse bread in a food processor until fine crumbs form; transfer to a bowl. Add shrimp, cilantro, chives, and garlic paste to food processor and pulse until shrimp are finely chopped and form a chunky paste (do not puree — make sure to leave some texture). Add shrimp mixture to breadcrumbs along with radish, celery, mayo, lemon zest, lemon juice, salt, and pepper; stir to combine. With moistened hands, gently shape 4 burgers, about 1 inch thick. Refrigerate burgers. Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Spray burgers on both sides with cooking spray. Grill 3 to 4 minutes per side, until golden and just cooked through in centers. Toast buns on grill 1 to 2 minutes. Put salad greens on bun bottoms and top with burgers. Spoon salsa over burgers and cover with bun tops. Serve with remaining salsa. Serves: 4.