Shrimp Burger

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 slices bread whole-wheat
• 3 teaspoons canola oil divided
• 1  egg white 
• 6  hamburger buns toasted
• 1 teaspoon horseradish prepared
• 1 tablespoon juice of lemon 
• 1.5 teaspoons lemon zest 
• 0.3 cup mayonnaise light
• 0.8 tablespoon old bay seasoning 
• 1 tablespoon onion grated
• 0.3 cup parsley chopped
• 1 teaspoon parsley chopped
• 2 pounds shrimp raw divided deveined peeled
• 6  romaine lettuce leaves 
• 0.3 cup cream light sour
• 1.5 inch tomatoes 

Equipment

• food processor
• bowl
• frying pan

Directions

1. To prepare burgers, pulse bread in a food processor to coarse crumbs, about 4 pulses.
2. Transfer to a bowl.
3. Place 1 1/2 pounds shrimp into food processor; add egg white, onion, Old Bay, and pepper, and pulse until there is a mix of finely minced pieces and coarsely chopped pieces, about 7 pulses.
4. Add mixture to breadcrumbs.
5. Chop remaining 1/2 pound shrimp into 1/2-inch pieces; add to breadcrumb-shrimp mixture.
6. Add 1/4 cup chopped parsley, and mix until combined. Shape mixture into 6 (1/3-cup) balls. To prepare sauce, combine mayonnaise, sour cream, lemon zest, lemon juice, capers, if desired, horseradish, and 1 teaspoon parsley. Reserve.
7. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat until oil begins to shimmer, about 1 minute.
8. Place 3 shrimp balls in pan, flattening to 1/2-inch thickness. Reduce heat to medium; cook until edges turn pink, and burger looks golden, about 3 to 4 minutes. Turn over and cook 3 minutes or until done. Repeat with remaining oil and shrimp balls.
9. Spread about 2 tablespoons sauce on each bun bottom. Top each with shrimp burger, lettuce leaf, and tomato slice. Cover with bun tops.