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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Ingredients
- Shrimp Burger
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2 pounds
Raw Peeled, Deviened, De-tailed Shrimp
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1 teaspoon
Vegetable Oil
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1/4 cup
Chopped Scallions
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1/4 cup
Chopped Celery
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1 tablespoon
Grated Ginger
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2 teaspoons
Minced Garlic
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2 1/2 tablespoons
Soy Sauce
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1 1/2 tablespoons
Fish Sauce
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1 tablespoon
Rice Wine Vinegar
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2 teaspoons
Seasame Oil
- Wasabi Aioli
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1/2 cup
Mayo
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1 tablespoon
Wasabi Paste (More or less depending on strenght of paste and spice preference)
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1 tablespoon
Minced Garlic
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1 tablespoon
Rice Wine Vinegar
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1/2 tablespoon
Lemon Juice
Directions
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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.
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In a bowl combine the pureed shrimp, chopped shrimp, and remainder of the ingredients until well mixed and ingredients are evenly distributed.
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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.
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While the shrimp patties are setting make the wasabi aioli by whisking together all of the ingredients and allowing it to marinate as well.
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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.
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Serve on toasted buns with the wasabi aioli and cucumber salad.
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