Shrimp toast is one of my favorite things ever, so I figured, why not switch out the toast for burger buns? The shrimp burgers are filled with fresh herbs and bright flavors and when topped with a crunchy wakame (seaweed salad) and spicy sriracha. I am practically addicted, I love this combination so much. I might even try rolling the shrimp burgers into meat balls, and popping them in a soup or in a simple pasta. Enjoy!
For 4 Burgers
1 1/2 tablespoons finely chopped basil
1 1/2 tablespoons finely chopped cilantro
1 1/2 tablespoons fish sauce
1 inch lemongrass stalk
3 tablespoons shallots, finely chopped
1 inch of fresh ginger, peeled
2 cloves garlic
large pinch salt and pepper
1 1/2 pounds of large shrimp (16-20 per pound size; peeled and de-veined), roughly chopped
1/2 tablespoon of corn starch
2 teaspoons vegetable oil
4 burger buns
1/4 cup mayonnaise
this is a standard seaweed salad, i’ve gotten it at whole foods and other deli counters. if you can’t find it, use fresh cucumber for a refreshing crunch.
toasted sesame seeds
Toss the ingredients except for the shrimp and corn starch into the food processor and pulse until everything is finely chopped and integrated. Add the shrimp and corn starch and PULSE, you don’t want to turn the food processor fully on. About 5-10 pulses should be good. Form the shrimp mixture into patties about 3/4 inch thick. Set aside on a sheet of wax paper.
In a large sauce pan (or on a grill), coat heavily with oil and heat over medium heat. Cook for about 5 to 6 minutes a side, until fully cooked through.
To serve, combine the mayo and sriracha. Spread this on the inside of the burger buns. Add the shrimp burger, and top with wakame salad, and sesame seeds.