Rock Shrimp Burgers with Wasabi Mayo

Total Time:
23 min
15 min
8 min

4 burgers, or 14 mini-burgers

  • Wasabi Mayo:
  • 1 cup mayonnaise
  • 1/4 cup prepared wasabi (available in the Asian section of your supermarket)
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • Pinch salt
  • Rock Shrimp Burgers:
  • 1 pound rock shrimp
  • 1 egg
  • 1/4 cup finely chopped parsley leaves
  • 1/2 cup panko bread crumbs
  • Kosher salt
  • Freshly ground black pepper
  • Hamburger buns, for serving
  • Tomato slices, or cherry tomato slices, for mini-burgers, for serving
  • Heat your grill.

  • For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.

  • For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)

  • To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.

  • For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.

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