In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper, fennel fronds and orange zest. In her accompanying aioli, EmilyC forgoes the wallop of a raw garlic and lemon for the mellow, floral flavors of roasted garlic and orange, and cleverly uses the aioli not once but twice: to bind the shrimp patty (we used 2 teaspoons, but you may want more), and to layer on just before biting down. Note: For the aioli's flavors to fully develop, we recommend making it the day before and letting it hang out in the fridge overnight, tightly covered. - A&M.
