Shrimp Burgers With Seaweed Salad Recipes

Shrimp Burgers with Seaweed Salad image

Provided by Claire Thomas : Food Network

Categories main-dish

Time 25m

Yield 4 burgers

Number Of Ingredients 16

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
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

Steps:

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.
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.
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.