Shrimp and Corn Burgers

Every so often, when I'm not sure what dish I'd like to make next, I open up the Image Browser program on my computer and start scrolling through all the photos I've taken of meals I've made over the last year and a half or so. This can be a fun activity, as it brings back fond memories of good foods eaten (and in some cases, memories of kitchen disasters that I can thankfully laugh about now), and provides good fuel for my imagination when I'm trying to decide what to make for dinner. So, when I was looking at old food photos the other day, I came across these burgers and was instantly reminded how delicious they were.



For these burgers, I mainly stuck to a recipe from excellent food site Ezra Pound Cake. My only major deviation from the recipe was altering the shrimp/corn ratio in favor of the corn. In the original recipe, 1/4 cup of corn is enough for four burgers, while in my recipe, I probably used nearly 1/4 cup per burger. The result was a more prominent corn flavor with the shrimp flavor definitely still present, just less so. That's the effect I was looking for, so I was happy with the results.



After mixing together your ingredients and forming patties, wrap them in plastic wrap and pop them in the fridge for 1/2 an hour. This way, when you cook the patties, they'll stay in patty form and not small-weird-pieces-of-shrimp-and-corn-patty form. Which is definitely a good thing. Some ideas for the free half hour: watch last week's Curb Your Enthusiasm, which was a really good ep; take a power nap; count to 1800, counting once a second. That last one will really make you wonder where the time went.



If you're a total glutton for punishment, plan these burgers way in advance and make some freshly baked hamburger buns. These buns represent my first real success with yeast. They look pretty dense from the outside, but they were actually light and airy on the inside. They conformed to the shape of the shrimp and corn patty really nicely. Spoiler alert: these shrimp and corn burgers were good! I mean, while I'll occasionally post about a kitchen disaster, that seems more useful to me than it might be to you, the reader, so I typically stick to successful dishes on here.



See the cool effect you get from refrigerating the patties? They stayed together really nicely during the cooking process (these were just cooked in a cast iron skillet with a little oil), and as a bizarre bonus effect, they look weirdly processed, as if I'd bought these from the frozen section of my local shrimp and corn outlet store.



I added some sliced avocado to these, because shrimp and avocado is a great combination, and corn with avocado's pretty delicious, too. You could also serve these with a small wedge of lemon on the side. Enjoy your burgers!



Thanks for stopping by Beach City Cooking, and I'll see you all very soon for another post. Have a great night, and stay cool!