Burger Recipe Contest Winner | The Daily Dish

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Burger Recipe Contest Winner

1 Comment | Written on April 5, 2012 at 5:00 am , by

A wide variety of burgers were entered in our recent recipe contest.  From the classic and traditional, to the unique and original.    In the end the judges selected an outstanding recipe from D.T. Humann (a.k.a. “ourcucina“), which really broke the burger mold!
D.T. says, “Growing up in a large, Italian family, my mother taught us all the basic, classic dishes. Then from those dishes you could use your imagination to reinvent the dish in another format, but using the similar ingredients, or flavor profile. She was masterful at this craft, and got us to eat leftovers by recreating them.  I have a lot of friends and family who only eat fish on Friday’s during Lent, so I make these Crispy Shrimp Scampi Burgers as an exciting alternative to a traditional fish fry on Fridays. My inspiration for this burger was developed from the memory of my  sister putting her shrimp scampi between Italian bread and eating it like a sandwich. So, I thought it would be a great idea to chop up the shrimp and incorporate the starch in the shrimp in the form of a patty, but with all those scampi flavors that I love.  The creamy lemon aioli can be slathered on top, or offered on the side. I liked the crescent rolls with this burger as the flaky, airiness doesn’t overpower the light shrimp.”

CRISPY SHRIMP SCAMPI BURGERS WITH A LEMON GARLIC AIOLI  (click here to view and print recipe)


3/4 cup Mayonnaise

Juice & Zest of One Small Lemon

2 cloves Garlic, finely minced

1/2 tsp Finely Chopped Tarragon

1/2 tsp Salt

1/2 tsp Pepper


2 lbs Shrimp, chopped

2 cloves Garlic, minced

1/4 cup Finely Chopped Yellow Onions

1 Tbsp Butter

2 Tbsp Dry Vermouth

2 Tbsp Lemon Juice

1/4 cup Chopped Fresh Parsley

2 cups Finely Crushed Buttery Crackers

1 cup Panko Breadcrumbs

2 Eggs, beaten

1/2 cup Light Canola Oil

Mixed Greens or Arugula, for 8 burgers

1 pkg Refrigerated Biscuits or Crescent Rolls


Remove biscuit dough from package and bake as recommended on package. If using crescent rolls, roll out dough and seal up the seams. Use a round biscuit cutter to cut into rounds. Bake as recommended on package. Remove from oven and set aside. To prepare aioli, combine all the ingredients in a small bowl. Mix thoroughly and refrigerate until ready for topping burgers. In a large skillet on medium high heat, combine the butter, garlic, parsley, vermouth, yellow onion, then cook until onions are tender. Add shrimp and lemon juice, then cook until the shrimp has turned color and is cooked through. Remove from heat and allow to cool a bit. In a large bowl, add shrimp mixture, eggs and 1 cup of cracker crumbs. Mix with a fork to combine thoroughly. Combine the remaining cracker crumbs with the panko breadcrumbs and pour into shallow bowl. Form the shrimp scampi patties into three inch round discs. Coat each patty in the cracker and panko mixture. Continue with the remaining shrimp mixture. Heat the canola oil to medium high heat in a large skillet. Fry the patties until both sides are a crispy, golden brown. Remove from skillet and set aside on a paper towel lined plate. Split each biscuit in half to become the top and bottom buns. Top each crispy shrimp scampi burger with the lemon garlic aioli and serve with a mixed greens salad.

Also, be sure to check out the latest Reader’s Choice Winner – Cathi Iannone for her “Plantano Cubano Burgers.”  The photo alone looks like a work of art!

One Response to “Burger Recipe Contest Winner”

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