Rock Shrimp Burgers with Wasabi Mayo

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  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 burgers, or 14 mini-burgers
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Ingredients

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

Directions

  1. Heat your grill.
  2. For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
  3. 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.)
  4. 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.
  5. 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.