When we started looking at burgers for this week, Steve asked if we could do a Shrimp Burger. I have never made shrimp burgers. Turkey burger – check. Salmon burger – check. Veggie burger – check. So after a little research and some experimentation, here’s our Green Shrimp Burger. It’s got some great Asian inspired flavors and we think it turned out pretty amazing!
Burger Mix
You’ll need a food processor to do this. It’s just easier. Don’t worry though, you’ll have some larger chunks of shrimp if you do it right. We like spicy, but if spicy isn’t your thing use less jalapeño or omit it all together. It’s really the cilantro that is going to give you the bright green color. Hence the name Green Shrimp Burger!
These burgers are going to end up a little wetter than you would expect. Once you put them together, I recommend throwing them into the freezer for for 10 to 15 minutes to firm them up. They will be delicate when you put them on the grill. You could also cook these in a cast iron pan or grill pan on your stove as well.
Toppings
We made a quick Asian Slaw for the burgers. Cabbage, carrots, cilantro and scallions topped with rice wine vinegar, sesame oil, soya sauce and some honey. Tomatoes and butter lettuce would also be great on the top of these. A garlic aioli like the one we made for our Caprese Portobello Burgers would also work if you omit the basil, or substitute with cilantro and maybe add a little ginger.
If you’re looking for something fishy for Friday, or just an alternative to a regular burger, shrimp burgers can be a fun option. We have found they are a bit finicky, but worth it. I honestly had two break on the grill because I tried to flip them like regular burgers, and they are too delicate for that!
| This recipe is part of our Burger Week |
Green Shrimp Burger
Ingredients
- 1 lb Shrimp cleaned & deveined
- 1 Egg
- 3 Tbsp Panko Bread Crumbs
- 1 Handfull Cilantro
- ½ Lime zest and juice
- 2 Scallions chopped
- ½ Jalapeño optional
- 1 tsp Ginger minced or grated on rasp
- 1 tsp Garlic minced or grated on rasp
Instructions
- Place parchment paper on a baking sheet
- In a food processor and half of the shrimp and the balance of the ingredients
- Pulse until well mixed
- Add the rest of the shrimp and pulse 3 to 5 times to just bring together but leave larger pieces of shrimp
- In the bowl of the food processor gently divide the mixture into four quadrants
- Using your hands gently take out one of the quadrants and form a burger patty, place it on the parchment lined baking sheet
- Repeat for the other three quadrants to create a total of four burgers
- Place the burgers in the freezer for 10 to 15 minutes, while you heat the grill
- Remove from the freezer and gently place the burgers on the grill, close the lid and let cook for 10 to 12 minutes (you should start to see some of the pink shrimp throughout the green of the burger)
- Gently flip the burger and cook the other side for 6 to 8 minutes, toast your bun if you like at this time
- Place on a bun with Asian slaw or tomato and butter lettuce or a ginger garlic aioli and enjoy!
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