Shrimp Burgers with Seaweed Salad

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:

1 1/2 tablespoons finely chopped basil

1 1/2 tablespoons finely chopped cilantro

1 1/2 tablespoons fish sauce

One 1-inch piece lemongrass

3 tablespoons finely chopped shallots

One 1-inch piece fresh ginger, peeled

2 cloves garlic

Large pinch each kosher salt and freshly ground black pepper

1 1/2 pounds large shrimp (16 to 20 count per pound), peeled, deveined and roughly chopped

1 1/2 teaspoons cornstarch

2 teaspoons vegetable oil

For Serving:

1/4 cup mayonnaise

1 teaspoon sriracha, plus more if desired

4 burger buns

Seaweed salad, for topping (see Cook's Note)

Toasted sesame seeds, for sprinkling

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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