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Watermelon Shrimp Burger

Nothing says summer like a nice slice of watermelon and that slice of summer makes this burger juicy and delicious. Shrimp, jalapenos, lime and cayenne pepper give this burger the chew, snap, sizzle and burn that you want in a light summer meal. This burger is easy to make, appeals to everyone and most of all tastes great. I usually make 1 1/2 of them per guest.


1/2 Seedless Watermelon - Pick a good one.
1/2 cup fresh lime juice
1/2 cup honey
1 1/2 pound raw, cleaned shrimp.
2 jalapeno peppers
1 egg
1/2 cup plain breadcrumbs
 2 1/2 teaspoons Paul Prudhomme's seafood magic seasoning. (old bay works OK as well but I prefer Chef Paul's)
Small bunch of mint leaves
Boston Lettuce
4 Tablespoons of butter, melted.
6 potato rolls - Split with a fork


Prep: 1. Slice the watermelon so that each burger has a 3/4 inch thick slice of watermelon the size of the bun. Don't skimp on the melon. Salt the melon to taste. Set aside. 2. Combine the lime juice and honey in a sauce pan. Bring to a light boil and reduce for 4 minutes. Put in a squeeze bottle if you have one. 3. Put 1/2 pound of the the shrimp in a food processor and pulse until finely chopped. 4. Remove the seeds and membranes from the Jalapenos. Finely dice these into pieces no more than 1/4 inch. 5. Add jalapeno, egg, and breadcrumbs, seasoning to food processor. Pulse only enough to combine. 6. Add remaining shrimp to food processor. Pulse only enough to rough chop the shrimp. 7. Remove the shrimp mixture from processor and form into 6 patties. 8. Put patties in the freezer for 45 minutes to an hour to firm them up. This allows them to be grilled without falling apart. 9. Chiffonade the mint leaves and mix with the torn lettuce. Salt and pepper the greens to taste. Grilling: 1. Get your grill medium hot. Clean the grates. 2. Fork-split your buns. Do not slice them, they will need the rough, toasted texture to hold the watermelon slice in place. Butter them up nicely. 3. Place the buns on the grill and toast them. Set aside in a warm place. 4. Brush the grates with butter and place patties on the grill. 5. Brush butter on the tops of the patties and after they have grilled for only 30-45 seconds turn them. This allows you to firm up both sides of the shrimp burgers before they thaw and fall through the grates. 6. Cook this side for 2 minutes and then turn for another minute and a half. Assembly: Place a shrimp burger on the bun, then a watermelon slice on top. Drizzle liberally with the lime/honey mixture. Add the greens mixture on top. Enjoy.


I hope you enjoy this simple recipe. It also works very well if you saute the patties in a pan, but in the summer I like to grill them outside to beat the heat. I invented this recipe for a watermelon tasting party we had this summer. To say that it was a huge hit would be a severe understatement. I think it would be a great addition to your contest. About Me: I am not a professional. I just like to cook. My wife and I both work so we split the household duties. I cook every night for our family. I like fresh flavors that are simple to prepare and vibrant. I watched your contest on FoodTv and thought I could enter. Thanks for the opportunity.