Ingredients
1 cup and 2 teaspoons of vegetable oil
1/2 cup each diced celery, green bell pepper and onion
1 1/2 teaspoon of 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.

Directions:

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 patties using BurgerMate.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.