Turn fresh shrimp in to burger-worthy patties
2 lbs. Beef ground round (85/15 )
1 lb. Premium pork sausage
1/2 lb. Shelled and deveined large shrimp, 35 to 45 count.
1 med. Onion, finely chopped.
1/2 oz. Worcestershire sauce.
1 oz. red cooking wine, or your best Cabernet.
1 oz. White cooking wine or chardonnay.
1 tsp. Salt
1/2 tsp. Ground black pepper
3/4 tsp. Garlic powder
2 oz. Melted butter.
In a small bowl, salt the shrimp and then marinade In the white wine 15 to 30 minutes, turning occasionally.
In a large bowl, mix together the Ground beef, pork sausage, chopped onion, salt, pepper, garlic and red wine.
Pour shrimp and wine marinade into a heated. 8″ skillet with the melted butter. Cook on med/ High heat 2 to 3 minutes until completely pink.
When cooked, remove, drain and set aside to cool.
When cool, drain again then coarsely chop and mix thoroughly into Beef/pork mixture
Cover and refrigerate for 30 minutes to hour.
Optional, but it will enhance the flavor.
Remove and shape into 4″ x 1/2″ patties ( approx 4 to oz. ea.
Cook on hot grill, coals or flame, or on a med/high heat in a cast iron skillet.
Makes 12 to 14 4 oz. Burgers
Prep time: allow 2 hours
Cooking time: 3 to 5 minutes per side
Prepared, tried and tested by: Wally Paul
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