Description
Take your burger game to the next level with these homemade shrimp burgers! Not only are they packed full of flavor but they are easy to make, perfect for a healthy weeknight dinner.
Ingredients
Scale
Shrimp Burgers:
- 1 pound shrimp, raw, thawed
- 2 garlic cloves, sliced
- 1-inch ginger root, peeled and sliced
- 1 red chilli pepper, small, seeded
- 1 green onion, finely chopped
- ¼ cup cilantro, finely chopped
- 3 tablespoons breadcrumbs
- ¼ teaspoon salt
- 4 burger buns
Sriracha Mayo:
- ¼ cup mayonnaise
- 2 teaspoons sriracha
Quick Slaw:
- 1 cup cabbage, shredded
- ¼ cup carrot, shredded
- ¼ cup cilantro, finely chopped
- ½ tablespoon rice vinegar
- 1 pinch salt
- Black pepper
Instructions
- Place thawed shrimp on a cutting board or plate and pat dry using a paper towel to remove as much excess water as possible.
- In a food processor, combine the garlic, ginger, and red chilli and pulse until finely chopped, scraping down the sides as needed.
- Add ½ of the shrimp to the food processor and pulse again until the shrimp is finely chopped.
- Add remaining shrimp, green onion, cilantro, breadcrumbs, and salt and pulse a few times until broken down and pasty. Be careful not to over blend it, you still want some chunks of shrimp in there.
- Once blended, shape mixture into 4 equal-sized burger patties.
- Heat a grill or grill pan to medium-high heat. Brush the grill with a little bit of oil, add patties to the grill and cook for 4-5 minutes, flip and cook for an additional 3-4 minutes until cooked through. When the shrimp burgers are almost done, toast the buns on the grill or under the oven broiler on medium heat.
- While the burgers are cooking, add the mayonnaise and sriracha to a small bowl and stir until well combined. Set aside.
- In a medium bowl, add shredded cabbage, shredded carrots and cilantro, drizzle with rice wine vinegar, add a pinch of salt, and black pepper, and toss to combine. Set aside.
- Once cooked, remove shrimp patties from the grill and assemble the burgers; add sriracha mayo to the bottom bun, add shrimp pattie to a bun, top with more sriracha mayo, a handful of the cabbage mixture, and the top bun.
- Serve the burgers immediately; any leftover patties can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months.
Nutrition
- Serving Size: 1 burger
- Calories: 338 Calories
- Sugar: 6 grams
- Fat: 13 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 28 grams
