This recipe was adapted from Barbara Esposito’s low-fat version of a menu favorite at Provision Company in North Carolina.
2 slices high-quality whole-wheat bread
2 pounds raw large shrimp, peeled, deveined, and divided
1 egg white
1 tablespoon grated onion
3/4 tablespoon Old Bay seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup chopped parsley
1/4 cup light mayonnaise
1/4 cup light sour cream
1 1/2 teaspoons lemon zest
1 tablespoon lemon juice
2 teaspoons capers, chopped (optional)
1 teaspoon prepared horseradish
1 teaspoon chopped parsley
3 teaspoons canola oil, divided
6 hamburger buns, toasted
6 romaine lettuce leaves
6 (1/4-inch-thick) slices tomato
How to Make It
To prepare burgers, pulse bread in a food processor to coarse crumbs, about 4 pulses. Transfer to a bowl. Place 1 1/2 pounds shrimp into food processor; add egg white, onion, Old Bay, and pepper, and pulse until there is a mix of finely minced pieces and coarsely chopped pieces, about 7 pulses. Add mixture to breadcrumbs.
Chop remaining 1/2 pound shrimp into 1/2-inch pieces; add to breadcrumb-shrimp mixture. Add 1/4 cup chopped parsley, and mix until combined. Shape mixture into 6 (1/3-cup) balls. To prepare sauce, combine mayonnaise, sour cream, lemon zest, lemon juice, capers, if desired, horseradish, and 1 teaspoon parsley. Reserve.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat until oil begins to shimmer, about 1 minute. Place 3 shrimp balls in pan, flattening to 1/2-inch thickness. Reduce heat to medium; cook until edges turn pink, and burger looks golden, about 3 to 4 minutes. Turn over and cook 3 minutes or until done. Repeat with remaining oil and shrimp balls.
Spread about 2 tablespoons sauce on each bun bottom. Top each with shrimp burger, lettuce leaf, and tomato slice. Cover with bun tops.