✦ Ingredients :
- 5 tablespoons extra virgin olive oil
- ¼ cup finely chopped fennel bulb, plus 2 tablespoons finely chopped fennel fronds
- ¼ cup finely chopped shallots
- ¼ cup finely chopped red bell pepper
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon grated orange zest
- 1½ pounds shrimp, peeled, deveined, and finely chopped (by hand)
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons Roasted Garlic–Orange Aioli (recipe follows)
- 4 hamburger or other buns (brioche is nice), toasted
✦ Preparations Steps :
1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped fennel bulb and shallots and cook until they start to caramelize, about 8 minutes. Add the red pepper and cook for about 3 minutes; you want the pepper to soften but retain some texture. Remove from the heat and mix in the fennel fronds, chives, and orange zest.
2. In a large bowl, combine the shrimp with the sautéed vegetable mixture and salt and pepper to taste. Fold in enough aioli, a teaspoon at a time, just to bind the burgers. Form into 4 patties and refrigerate until ready to cook.
3. Heat the remaining 3 tablespoons olive oil in a large frying pan (cast iron works well) over medium-high heat. Fry the patties until golden and cooked through, about 4 minutes on each side.
4. Spread aioli on both sides of the toasted buns, and assemble the burgers, using your favorite accompaniments, such as big leaves of buttercrunch lettuce.
✦ Roasted Garlic-Orange Aioli :
- 1 head of garlic
- ½ cup plus 1 tablespoon extra virgin olive oil
- 2 large egg yolks, at room temperature
- ½ cup grapeseed or vegetable oil
- Kosher salt
- 2 tablespoons fresh orange juice
- 1 teaspoon finely grated orange zest
- Freshly ground black pepper
✦ Preparation Steps (Roasted Garlic-Orange Aioli) :
1. Heat the oven to 400°F. Peel away the outer skin of the garlic head and cut off the top ¼ to ½ inch to expose the individual cloves. Drizzle 1 tablespoon of the olive oil over the garlic, wrap it in foil, and roast for 30 to 35 minutes, until the cloves are soft when pressed. Let cool.
2. Squeeze the garlic cloves from their skin. Mash 3 cloves and set aside, reserving the rest for another use.
3. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining ½ cup olive oil, then the grapeseed oil—begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt, then the orange juice a little at a time (you may not need the full amount). Whisk in the orange zest and the roasted garlic paste. Season with salt and pepper.
❤ Don't Forget To Read :
