Recipe courtesy of Claire Thomas

Shrimp Burgers with Seaweed Salad

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Growing up near so many Japanese restaurants and markets, I've always loved the crunchy, bright flavor of seaweed salad. Speckled with sesame seeds, it's the perfect snack, and paired with a shrimp burger it's the perfect topping. The seaweed, shrimp and South Asian flavors in the burger go together beautifully. You could serve this without the bun as a main course, but I love it all piled high as an unexpected twist on the classic summer BBQ burger.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 burgers
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Ingredients

Patties:

For Serving:

Directions

  1. For the patties: Toss all of the ingredients except for the shrimp, cornstarch and oil into a food processor and pulse until everything is finely chopped and integrated. Add the shrimp and cornstarch and pulse -- you don't want the machine running -- 5 to 10 times until a chunky paste forms. Form the shrimp mixture into 4 patties about 3/4 inch thick. Set aside on a sheet of wax paper.
  2. In a large skillet (or on a grill), coat heavily with the oil and heat over medium heat. Cook the patties until fully cooked through, 5 to 6 minutes per side.
  3. For serving: Combine the mayonnaise and sriracha in a small bowl and stir well. Spread on the split sides of the burger buns. Place a shrimp patty on each of the bottom buns, top with seaweed salad and sprinkle with the sesame seeds. Close the burgers and serve.

Cook’s Note

The seaweed salad I use is a standard one that I've gotten in the prepared foods section of many supermarkets and other deli counters. You could substitute chopped kimchi or Asian-style pickled cucumbers. If none of these are available, top the burgers with sliced fresh cucumbers for a refreshing crunch.

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