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THE INGREDIENTS
PATTIES
SPECIAL EQUIPMENT
- grill-proof griddle
INSTRUCTIONS
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In a food processor combine the scallions and celery and process until finely chopped. Add the remaining patty ingredients, except the bread crumbs, and pulse briefly until the mixture forms a very chunky mixture, about 8 one-second pulses. There should be many pieces of shrimp remaining, each about the size of a pea. Transfer to a bowl. Add the panko to the shrimp mixture and stir gently until just combined. Form into four patties of equal size, each about 11 centimetres in diameter and no more than 1 centimetre thick.
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Lightly coat a platter with oil. Arrange the patties on the platter, cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
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Combine the sauce ingredients. Refrigerate until ready to use.
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Prepare the grill for direct cooking over medium heat (180°C to 230°C) and preheat a grill-proof griddle.
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Lightly brush the patties on both sides with oil, place on the griddle and cook over direct medium heat, with the lid closed, until golden and firm, about 8 minutes, carefully turning once after 5 minutes. During the last 30 seconds to 1 minute of grilling time, toast the buns on the cooking grates, cut-side down, over direct heat. Build each burger on a bun with sauce, lettuce, a patty, onion and pepperoncini, if desired. Serve warm.
