We’ve had a few days in a row of 70-degree weather in New Jersey, and it’s been fabulous. All I can think about is grilling season (after all, May is National Barbecue Month), but since I’m not much of a grill master, I usually choose to use my Calphalon grill pan over the actual grill. I can’t rave enough about Calphalon—I’ve gone through plenty of pots and pans, but these ones are so durable and extremely easy to clean, which makes the cooking process that much better. There’s nothing worse than making a delicious meal only to realize you need to spend the next hour cleaning up and scrubbing your pots and pans.

I thought today would be the perfect day for some shrimp burgers. Truthfully, I almost made turkey burgers, but we had an abundance of frozen shrimp in my freezer, so I decided to wing it and try something different. And you’d be surprised by how healthy this ingredients list is! Besides the mayo, of course, but it’s worth the extra calories—I promise! I also fried these burgers in Thrive algae oil rather than olive oil to make them even more heart healthy.

Ingredients:
24 uncooked shrimp, thawed and finely chopped
1/4 cup bell pepper, finely chopped
1/4 cup sweet onion, finely chopped
1 garlic clove, finely chopped
1/2 cup seasoned breadcrumbs
1 egg
Dash of cayenne pepper
Dash of salt & pepper
Olive oil (or algae oil)
1 avocado, sliced
4 buns
For mayo:
3 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
dash of salt
1 teaspoon fresh lemon juice

Directions:
Add shrimp, bell pepper, onion, garlic, breadcrumbs, cayenne, and salt & pepper, and combine. Whisk egg in a small bowl, then add to shrimp and mix until fully combined. Shape into four patties and refrigerate 30 minutes to an hour.
Then, in a small bowl, combine all mayo ingredients. Drizzle some oil in a grill pan and heat burgers on medium-low. Cook for about 5-7 minutes on each side, or until shrimp is opaque.  When burgers are cooked, place on buns and top with sliced avocado and Old Bay mayo.

Tip: I like to butter the buns and toast them on the grill pan, then set them aside while I cook the burgers.