Shrimp Burgers With Mango-Avocado Salsa

INGREDIENTS: Mango-Avocado Salsa: 1 small ripe mango, pitted, peeled, and diced 1 small firm-ripe Hass avocado, pitted, peeled, and diced 1/4 cup(s) red bell pepper 2 tablespoon(s) diced red onion 1 1/2 tablespoon(s) fresh lime juice 1 1/2 tablespoon(s) chopped cilantro 1/4 teaspoon(s) kosher salt 1/4 teaspoon(s) black pepper

Burgers: 2 slice(s) white sandwich bread, torn into pieces 1 1/2 pound(s) shrimp, chilled, peeled, and deveined 2 tablespoon(s) coarsely chopped cilantro 2 tablespoon(s) snipped fresh chives 1 teaspoon(s) garlic paste, or half that amount pressed fresh garlic 1/4 cup(s) finely diced radish 1/4 cup(s) finely diced celery 2 tablespoon(s) low-fat mayonnaise 1 teaspoon(s) grated lemon zest 1 tablespoon(s) lemon juice 3/4 teaspoon(s) kosher salt 1/4 teaspoon(s) freshly ground black pepper 4 whole-wheat sesame hamburger buns 1 cup(s) mixed salad greens

DIRECTIONS: Salsa: Combine all ingredients in a bowl. Burgers: Pulse bread in a food processor until fine crumbs form; transfer to a bowl. Add shrimp, cilantro, chives, and garlic paste to food processor and pulse until shrimp are finely chopped and form a chunky paste (do not puree — make sure to leave some texture).

Add shrimp mixture to bread­crumbs along with radish, celery, mayo, lemon zest, lemon juice, salt, and pepper; stir to combine. With moistened hands, gently shape 4 burgers, about 1 inch thick. Refrigerate burgers.

Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Spray burgers on both sides with cooking spray. Grill 3 to 4 minutes per side, until golden and just cooked through in centers. Toast buns on grill 1 to 2 minutes. Put salad greens on bun bottoms and top with burgers. Spoon salsa over burgers and cover with bun tops. Serve with remaining salsa.