An easy beach night meal, these shrimp burgers practically scream summer. A food processor makes quick work of the patties and the light, Asian-inspired slaw comes together in minutes and can be easily adapted to include any in-season vegetables.
– Recipe by Lisa Archer, Roanoke
Ingredients
Serves 4
For the burgers:
1 ½ pounds fresh shrimp, peeled, deveined and cut in half
1 bunch scallion greens, finely chopped
1” piece of peeled ginger, finely grated
1 garlic clove, finely grated
½ teaspoon kosher salt
2 teaspoons toasted sesame oil
Juice of ½ lime
3 tablespoons mayonnaise
½ cup panko breadcrumbs, divided
Vegetable oil
For the slaw:
½ small red cabbage, thinly sliced
1 large carrot, cut into matchsticks
4 small Persian cucumbers, cut into thin half-moons
1 bunch scallion bulbs, thinly sliced
½ serrano pepper, thinly sliced crosswise
⅓ cup cilantro, chopped
2 teaspoons granulated sugar
1 ½ teaspoons kosher salt
Juice of ½ lime
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
For Serving:
4 toasted buns
Mayonnaise
INSTRUCTIONS
Place shrimp, scallions, ginger, garlic and salt in the bowl of a food processor and pulse 6-8 times until only small pieces of shrimp are visible. Transfer shrimp mixture to a bowl and fold in sesame oil, lime juice, mayonnaise and ¼ cup of panko breadcrumbs. Form mixture into 4 patties roughly ¾” thick. Transfer to a parchment-lined plate and chill for at least 30 minutes. (You need to chill the patties to ensure they hold their shape while cooking.)
While the burgers chill, make the slaw. In a large bowl, combine cabbage, carrots, cucumbers, scallions, pepper and cilantro. Massage sugar and salt into the slaw and let stand five minutes. In a small bowl, whisk together lime juice, sesame oil and vinegar. Add dressing to slaw and massage with hands to combine. Chill slaw while you cook the burgers.
To cook the burgers, heat two tablespoons vegetable oil in a cast iron pan over medium-high heat until oil shimmers. While oil heats, remove burgers from refrigerator. Place remaining ¼ breadcrumbs in a shallow dish. Evenly coat burgers with remaining breadcrumbs. Cook burgers, two at a time, until golden brown on one side, 3-4 minutes. Flip burgers and cook an additional 3-4 minutes. Remove from heat and, if needed, add additional oil before cooking the remaining burgers.
Build burgers with toasted buns, a healthy slather of mayo, patties and slaw.
