Shrimp Burgers with Lime Slaw
- PREP 45min
- COOK 20min
- TOTAL 1hrs 5min
These shrimp burgers are a favorite around here! When I’m craving shrimp but want to mix things up, this is what I make. They’re sweet, full of real shrimp flavor, and you get just the right amount of garlic and ginger. Pile them onto a bun with a little spicy mayo and our quick lime slaw, and you’ve got dinner sorted.
You Will Need
- For the burgers
1 pound large shrimp, peeled with tails removed (450g)
½ teaspoon fine sea salt
1 teaspoon sugar
1 teaspoon low-sodium tamari or soy sauce
2 garlic cloves, minced
1 ½ teaspoons finely grated fresh ginger, from a thumb-sized piece
3 green onions, trimmed and minced
1 large egg white
2 tablespoons cornstarch
4 burger buns, split and toasted
1 batch spicy mayo, optional
- For creamy lime slaw
4 cups thinly sliced cabbage
5 green onions, trimmed and thinly sliced
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper, or more to taste
Juice of one lime
2 tablespoons mayonnaise
Directions
1Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.
2Make burger base: In a large mixing bowl, add the remaining ¼ teaspoon salt, sugar, tamari, garlic, ginger, green onions, egg white, and cornstarch. Whisk until smooth. Set aside.
3Chop the shrimp: Place about three-quarters of the shrimp into the bowl of a food processor, then pulse until chopped into small bits (around 5 short pulses should do it). Scrape into the mixing bowl. Then chop the remaining shrimp by hand into slightly larger pieces, about ¼ inches. Add them to the rest of the shrimp in the mixing bowl. Alternatively, finely mince three-quarters of the shrimp by hand, then chop the remaining shrimp into slightly larger pieces.
4Mix and refrigerate: Mix the burger mix and shrimp well. It should be sticky; if it is not, add ½ to 1 teaspoon more cornstarch. Refrigerate the mixture for 30 minutes.
5Make the slaw: In another mixing bowl, toss the cabbage, green onions, salt, and pepper together. Add the lime juice (from 1 lime) and the mayonnaise, then mix well. Set aside.
6Prep the oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
7Cook the burgers: Place a wide skillet over medium heat. Then drizzle with olive oil. Form the sticky shrimp mixture into 4 equal-sized balls, each around 4 ½ ounces (since the mix is soft, your balls won’t look perfect). Place each ball into the preheated skillet, then gently press into patties about ¾ inch thick. Sear on both sides, being gentle when flipping, then transfer to the prepared baking sheet and bake for 10 to 12 minutes, or until the center is fully cooked.
8Assemble burgers: Spread some sauce on both halves of the buns. Place a shrimp patty on the bottom bun, then top with some slaw. Top with the remaining half of the bun and enjoy.
Adam and Joanne's Tips
- Storing: Keep leftover shrimp burger patties in an airtight container in the fridge for 2 to 3 days. Reheat either in a skillet or the oven.
- Shrimp: You really do taste the shrimp in these burgers, so choose high-quality shrimp. When we can find them, we love Patagonian pink shrimp for their sweetness, but use what you love.
- The nutrition facts provided are estimates. We included the patty, slaw, and bun. No extra sauce.