Tuesday, August 3, 2010

Cajun Pork and Shrimp Burgers

Cajun Pork and Shrimp Burgers made with onion, bell pepper and celery, the Trinity of Cajun vegetables, Cajun seasonings and a blend of raw ground shrimp and pork.

Cajun Pork and Shrimp Burgers

Pork rules in the south, that's for certain. Part of that comes from the fact that back in the day, just about everybody raised their own hogs, and believe you me, every part of that pig was utilized in some form. These days we pretty much get our pig from the grocery store like most the rest of y'all, but pork still rules down in this part of The South.

The combination of some form of pork with shrimp is not at all unusual in this part of The South either, because, of course we love our shrimp too! Chorizo is especially good in this burger, providing that nice extra spicy kick. Make sure though that you're using the Mexican chorizo and not the Spanish or Portugese chorizo. Mexican chorizo sausage is a raw sausage that is stuffed into a casing. Spanish chorizo and Portugese chorizo are cured sausages - more like the smoked sausages we are all familiar with. For these burgers you'll want the Mexican variety.

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Recipe: Cajun Pork and Shrimp Burgers

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

  • 1 tablespoon of olive oil
  • 1/4 cup of finely minced celery
  • 1/4 cup of finely minced bell pepper
  • 1/8 cup of finely minced green onion
  • 1 pound of raw shrimp, peeled and deveined
  • 1 pound of raw Mexican Chorizo sausage, Italian sausage, Bratwurst, or other raw ground pork
  • 1/2 tablespoon big flake Creole seasoning (like Zatarain’s), or your favorite Cajun/Creole seasoning, or to taste, optional
  • 1 teaspoon Old Bay seasoning
  • Condiments as desired

Heat olive oil in a large skillet over medium heat. Saute the celery, bell pepper and green onion until soft, about 3 minutes. Set aside to let cool. Meanwhile, clean and devein shrimp, rinse, pat dry, and set aside to drain. Remove casing from sausage and crumble into a large bowl; set aside. Grind the shrimp in a food processor, or chop with a knife to desired consistency. Add the shrimp to the sausage; add the Creole and Old Bay seasonings. Mix well and shape into 4 or 6 equal sized patties.

Preheat grill on high for 10 minutes. Reduce heat to medium low and cook burgers over direct heat for 15 minutes, turning every 5 minutes, or until they reach an internal temperature of about 165 degrees. Serve on toasted buns and dress with desired condiments.

Source: http://deepsouthdish.com

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Posted by on August 3, 2010
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  1. There are just three words for this:


    Can't wait to try it!

  2. Can you hear my tummy grumbling in appreciation? Just thinking about it has me craving this for dinner tonight.

  3. Congrats!!!!

    And, I know I don't have to say so, but oh my gosh these look fantastic!

  4. Those pork burgers look awesome!

  5. Minus the shrimp (I'm allergic), this is something right up my alley!!! I actually mix some pork or beef when I cook buffalo (adds some fat).

  6. Ding Dong Dang Girl, you went and did it again! another one I am going to have to try

  7. Ding Dong Dang Girl, you went and did it again! another one I am going to have to try

  8. That is some burger...Love the close up shot there:)

  9. I am going to have to make this one. I love chorizo but wouldn't have paired it with shrimp like this but on reading this, it seems like it would really work!

  10. WOW! The pictures themselves are making my mouth water. I don't eat pork but really want to try this recipe with turkey or beef, any other alterations to the spices or what not that you can suggest?

  11. Hi Kayla - thanks! Since it'll essentially be a shrimp burger, maybe a little bit of lemon juice & zest, some parsley & a bit of jalapeno might be good. Fresh bread crumbs for a binder - without the pork you may need a bit. Enjoy!

  12. Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

    The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

    While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

    After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

  13. This is a great recipe. I usually make it with a combination of 19 oz.Johnsonville Brats & 12 oz. San Luis Chorizo, which is all natural. This is a whole extra pound of pork, so I bump up the amount of the New Orleans Trinity (plus garlic!) to compensate
    because if you chop the shrimp up really chunky like i do, you will need more pork just to bind an entire pound of it.
    This will yield 10 5oz. portions. I highly recommend using a horseradish mayo as the condiment...shrimp loves horseradish(....think shrimp cocktail & red cocktail sauce!)


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