Dinner Tonight: Burgers and Brownies, Hot-Weather Style
Did it ever seem strange to you that big, fat, juicy burgers are such a ubiquitous summertime food, seeing as it's often too hot for much more than a popsicle, let alone super-rich beef? Lucky for us, EmilyC's shrimp burgers are just burger-y enough to fit into the spirit of the whole "summer cookout" thing, without leaving you totally defeated the way a regular burger so often does.
And for dessert? Brownie Bites! Because it's never too hot for chocolate -- though this time of year, just a bite will do.
The Menu
Shrimp Burgers with Roasted Garlic-Orange Aioli by EmilyC
Roasted garlic-orange aioli:
1 head garlic
1/2 cup plus 1 tablespoon extra virgin olive oil
2 large egg yolks, room temperature
1/2 cup grapeseed oil
Kosher salt
2 tablespoons freshly squeezed orange juice plus 1 teaspoon finely grated zest (from 1 orange)
Freshly ground black pepper
1. To roast the garlic: Heat oven to 400 degrees F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside -- reserve the rest for another use.
2. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining 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 and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt and pepper.
Shrimp burgers:
5 tablespoons olive oil
1/4 cup finely chopped fennel, from one small bulb (fronds reserved)
1/4 cup finely chopped shallots
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped fennel fronds
1 tablespoon finely chopped chives
1 tablespoon zest from 1 orange
1 1/2 pound shrimp, peeled and deveined, finely chopped by hand
Kosher salt and freshly ground black pepper
1 to 2 tablespoon roasted garlic-orange aioli
Toasted hamburger buns for serving (brioche is nice)
1. In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.
2. In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.
3. Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.
4. Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.
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Chocolate Fantasy Brownie Bites
Grocery List (for 4)
1 small bulb fennel
1 shallot
1 red bell pepper
1 tablespoon chives
1 1/2 pound shrimp, peeled and deveined, finely chopped by hand
Hamburger buns for serving (EmilyC suggests brioche)
1 orange
Powdered espresso
We assume you have kosher salt, black pepper, olive oil, garlic, eggs, flour, butter, cocoa powder, sugar, brown sugar, and vanilla. If not, you'll need those too!
The Plan
1a. Both of these recipes flow pretty smoothly (no hidden wait times, no surprises) so we would make them in the order you're going to eat them (you be the judge of that one). A nutritionist would probably want you to start with the shrimp burgers, but we're not tattletales.
1b. If you really want to multi-task, and eat dinner while the brownies cool, you could mix up the brownie batter after you've made the aioli and shrimp patties. The patties can handle a little rest in the fridge before you pan-fry or grill them, so that is a perfect brownie-batter window, if you're looking for one.
2. Whatever order you go in, eat up and enjoy! The brownie recipe makes 26 (!!) so this dinner tonight is actually dinner tonight AND dessert tomorrow night, and the next night, and the next night and the next! Which is pretty sweet indeed.
For more inspiring recipes for dinner tonight, check out FOOD52.com!
