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Shrimp Burgers with Mango-Avocado Salsa

Shrimp Burgers with Mango-Avocado Salsa

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


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


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.

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