Shrimp Burgers with Yuzu Kosho Mayo
Use 1 or 2 Thai chilis depending how spicy you like your burger. Serves 4
Ingredients
- 1½ pounds jumbo shrimp, peeled and tails removed
- 1-2 Thai chili, trimmed, de-seeded and chopped finely
- 1 small garlic clove, pressed
- 1 teaspoon grated fresh ginger
- 3 green onions, trimmed and finely chopped
- 1 teaspoon kosher salt
- ¼ cup cornstarch
- Freshly ground black pepper
- 1 large egg white, lightly beaten
- 2 cups panko breadcrumbs
- Vegetable oil to fry
- 4 sesame brioche or hamburger buns, split and toasted
- 4 butter lettuce leaves
- 4 slices ripe juicy tomato
- Yuzu Kosho Mayonnaise, recipe follows
Directions
1. Ready a sheet pan lined with parchment paper.
2. Remove ¼ of the shrimp and chop them into fine pieces. Reserve in refrigerator.
3. Add the remaining shrimp to a food processor, along with the chili, garlic, ginger, green onions and salt. Chop until mixture is just combined.
4. Transfer the mixture into a large bowl. Sprinkle the cornstarch evenly over the top of the mixture and fold in.
5. Add the reserved chopped shrimp and egg white. Mix until combined. Grind fresh black pepper over and mix again.
6. Use your hands slightly dampened with cold water to shape the mixture into four patties and place on a parchment-lined sheet pan.
7. Add the panko breadcrumbs to a medium bowl. One by one, dip the patties in the panko and press down, flip to coat and press again, ensure all sides are well coated.
8. Refrigerate the patties uncovered for 30 minutes to firm up.
9. Add enough oil to coat the bottom of a non-stick pan or skillet. Once hot, add the shrimp burgers and cook for 2-3 minutes on each side or until golden and crispy.
10. Spread each side of the buns with yuzu kosho mayo. Place the shrimp burger on the bottom bun, top with tomato and butter lettuce, then top with bun top. Serve immediately.
Yuzu Kosho (made in Japan) may be purchased from The Vineyard Kitchen Larder.