Asian Shrimp Burger with Wasabi Aioli

By • September 7, 2017 0 Comments

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Author Notes: An Asian inspired filler-free shrimp burger bound together by pureeing shrimp instead using eggs and bread crumbs. Ali Wings

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Serves 4-6

Shrimp Burger

  • 2 pounds Raw Peeled, Deviened, De-tailed Shrimp
  • 1 teaspoon Vegetable Oil
  • 1/4 cup Chopped Scallions
  • 1/4 cup Chopped Celery
  • 1 tablespoon Grated Ginger
  • 2 teaspoons Minced Garlic
  • 2 1/2 tablespoons Soy Sauce
  • 1 1/2 tablespoons Fish Sauce
  • 1 tablespoon Rice Wine Vinegar
  • 2 teaspoons Seasame Oil

Wasabi Aioli

  • 1/2 cup Mayo
  • 1 tablespoon Wasabi Paste (More or less depending on strenght of paste and spice preference)
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Rice Wine Vinegar
  • 1/2 tablespoon Lemon Juice
  1. Using a food processor puree about 1/4 of the shrimp until it creates a thick paste. I felt this paste was a little to thick and thinned it out with some vegetable oil (about 1 or 2tsp). Chop the remainder of the shrimp into quart inch to half inch pieces.
  2. In a bowl combine the pureed shrimp, chopped shrimp, and remainder of the ingredients until well mixed and ingredients are evenly distributed.
  3. Form into hamburger sized patties and place on a plate in the refrigerator for at least 30 minutes. This allows the patty to set, marinate, and hold its shape before cooking.
  4. While the shrimp patties are setting make the wasabi aioli by whisking together all of the ingredients and allowing it to marinate as well.
  5. Heat oil on a large pan over high heat until sizzling. Add shrimp patties and cook on each side for about 5-7 minutes each until browned on the outside and cooked all the way through.
  6. Serve on toasted buns with the wasabi aioli and cucumber salad.

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