Burgers and sandwich
Burger and sandwich…ah, one of the easiest food to make. Yet they’re so satisfying at time, aren’t they? I don’t usually make burger or sandwich for my family altough my hubby and I love to eat them. I don’t know, just because I guess 
I think this is my first post on burger and sandwich.
I made a Crispy Shrimp Po ‘Boy Burger and Pesto Chicken Salad Sandwich over the weekend. The shrimp burger recipe was from Redbook magazine, the original photo looked very tempting that I just had to try it. I made the chicken sandwich in a whim because I happened to have leftover roasted peppers in the fridge. The results were terrific, I actually don’t mind making the shrimp burger again, they had a perfect combination of ingredients. The chicken pesto was okay, I thought I’d have the same taste of one pesto chicken sandwich that I had in mind, it turned out to be a little bit different. I will keep looking!
Crispy Shrimp Po ‘Boy Burgers
Makes 6 servings
1 cup plus 2 teaspoon vegetable oil
1/2 cup each diced celery, green bell pepper, and onion
1 1/2 teaspoon Cajun seasoning
1 large clove garlic, minced
2 scallions, finely chopped
1 1/2 pounds medium shrimp, peeled and deveined
2 large eggs
1 3/4 cups panko (dried Japanese breadcrumbs)
1/2 teaspoon salt
6 ounces fully cooked andouille sausage, finely chopped
1/3 cup light mayonaise
4 (4-inch long) pieces French bread, split, toasted
2 cups shredded romaine lettuce
6 tomato slices
Heat 2 teaspoon oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir scallions and let cool.
In a food processor, finely chop 1 cup of the shrimp. With a chef’s knife, coarsely chop remaining shrimp.
In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.
In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.
Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the bread crumbs on a piece of waxed paper. Shape shrimp mixture into 6 long oval patties, about 3/4-inch thick. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.
Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.
Source: Redbook magazine, August 2006
Pesto Chicken Salad Sandwiches
Makes 10 servings
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focacia bread, cut in half horizontally, toasted, and cut into 20 slices—I used French bread this time
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves
Combine first 6 ingredients in a large bowl, stiring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
Source: Cooking Light, date unknown
