Chef Kenneth Harrison – Rising Star Casino Resort

Jul 5, 2016 | Gaming News

90/10 Shrimp Burger


Chef Kenneth Harrison from Wellington’s Steakhouse at Rising Star Casino Resort


About this dish: If you’re reading this, that means you’re hungry and you want new and innovative culinary ideas. This is it. You should try this at home at your next BBQ or cook out. With a win in the Chef showdown, this culinary masterpiece will go from our kitchen at Rising Star Casino to your next big cookout with the family and friends. So double down on the shrimp burger and win with this 21. Happy Gaming!


90/10 Shrimp Burger Ingredients (Serves 8):

  • 1 lbs Shrimp any size
  • ¼ lbs Chicken breast
  • 1 cup Bread crumbs
  • 2 tbsp Ol’ bay
  • ¼ cuo Cold Butter
  • 2 tbsp Tony’s seasoning
  • 1 cup Heavy Cream
  • 6 oz Shredded Parmesan Cheese
  • 1 cup Bread crumbs
  • 1-¼ cup Chiffonade Basil Aioli (See other Recipe)
  • 3 each sliced Roma Tomatoes
  • 1 jar Slice pickles
  • 2 cups Pineapple Chile sauce (See other Recipe)
  • 8 slices American Cheese
  • 8 slices Cheddar Cheese
  • 8 each Brioche Burger Buns
  • ½ head Romaine Lettuce Shredded

90/10 Shrimp Burger Directions:

  1. Pre Heat you grill, flat top or oven to 350 degrees.
  2. Cut lettuce and Roma Tomatoes. Prep you slice pickles, American cheese and Cheddar cheese, Basil Aoli and Pineapple Chile Sauce.
  3. Put ¾ lbs of your shrimp, cold butter, seasoning and chicken breast into a food processor.
  4. Start the mixing and gradually add your heavy cream one all is gone stop the processor.
  5. Add your mix to a medium size bowl. ADD the bread crumbs parmesan cheese and the remaining 1/4 shrimp to the bowl.
  6. Mix well and let sit for 5 min to allow the bread crumb to absorb the moisture in the mix.
  7. After sitting form mix into 6 oz. patties. Once done its time to Grill your shrimp burgers. Grill patties until they reach 165 degrees internal temp.
  8. While burger are on the grill. Grill you Burger Bun off to the side before shrimp burger are done cooking.
  9. Building your New favorite Shrimp Burger from the bottoms up.

Bottom Bun
Aioli
Chile sauce
Lettuce
Tomatoes
Shrimp burger
Cheese
Pickles
Chile sauce
Aioli
Top Bun

Pineapple Chili Sauce Ingredients:

  • 1whole Pineapple small diced
  • ½ cup maple syrup
  • ½ cup honey
  • ¼ cup Red pepper flakes
  • 1 whole lemon zested
  • Salt TT

Pineapple Chili Sauce directions:

  1. Put all ingredients into a large sauce pan. Cook until syrupy like texture.
  2. Remove from heat and let chill until ready to serve. May take 10-15 mins.
  3. You can take your Favorite Mayo and Chiffonade your basil add it to 2 cups of mayo. Mix well…or you can do what I did the Chefs way .. lol


Basil Aoili Ingredients: 

  • 1 whole egg
  • 4 medium cloves garlic, minced
  • 2 teaspoons juice from 1 lemon
  • 1/2 cup canola, vegetable, or light olive oil oil
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1-¼ cup Chiffonade Basil

Basil Aoili Directions

  1.  Place egg, garlic, and lemon juice in the bottom of an immersion blender cup.
  2. Pour oil on top and allow to settle for 15 seconds.
  3. Place head of immersion blender at bottom of cup and switch it on.
  4. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
  5. Transfer aioli to a medium bowl.
  6. Whisking constantly, slowly drizzle in extra-virgin olive oil.
  7. Season to taste with salt and pepper.
  8.  Add the Basil to your aioli. Set aside until ready to serve.
  9. Store in a sealed container in the refrigerator for up to two weeks

 Truffled Yukon Cheese Curd Poppers Ingredients:

  • 3 lbs Yukon gold potatoes
  • 3 tsp salt
  • 1 tsp granulated garlic
  • ¼ cup chives small dice
  • 1 cup flour
  • 1 cup Italian bread crumbs
  • 3 eggs for egg wash
  • 1 pound cheese curds

Truffled Cheese Curd Poppers Directions: 

  1. Steam Yukon until tender and smash with a fork skin and all add chives. Season and taste.
  2. Use a one once scoop and scoop into balls. Place a piece of cheese curd into the middle of each ball roll into a sphere and dredge with your flour egg and bread crumb. Ready to air fry.
  3. Add cheese curds potato poppers your flour first -then egg wash– lastly your bread crumbs.
  4. Place them on a sheet pan until ready to air fry. One your ready to air fry. Fry them for 8-10 min or until they are golden brown.
  5. Once you have achieved maximum browning toss them in a large with truffle butter. Sere them while they are happy…..

 

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