Shrimp Burgers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large clove garlic, peeled
- 1dried or fresh chile, stemmed, seeded and deveined, or more to taste
- 11-inch piece ginger, peeled and roughly chopped
- 1½pounds peeled shrimp, deveined if you like
- ¼cup roughly chopped shallots, scallions or red onion
- ¼cup roughly chopped red or yellow bell pepper, optional
- Salt and pepper
- ½cup cilantro leaves, or to taste
- Neutral oil, like corn or canola, as needed
- Toasted buns, optional
- Lime wedges or ketchup for serving
Nutritional analysis per serving (4 servings)
204 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
- Step 2
Combine garlic, chili, ginger and ⅓ of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 15 to 20 minutes.
- Step 3
Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.
Private Notes
Comments
A fabulous recipe and another family favorite, frequently served with an avocado aioli: 1 avocado, 1/4 cup mayonnaise, 1 tbs lime juice, 2 cloves garlic, 1 serrano chile, 2 tbs cilantro, salt & pepper. Highly recommended. Save the shrimp shells for making shrimp stock.
These were excellent, absolutely delicious. We found them to be too much of a mouthful as a burger, so the second time we rolled half the batch into balls to stuff into a roll for a bahn mi-like sandwich, and we crumbled up the other half and cooked it like sausage that we added to a Vietnamese-style rice noodle and herb salad with a fish sauce and lime dressing.
What kind of shrimp work best here?
pretty much a failure for me. I tried to not get the second shrimp processing too small but ended up with chunks of too large shallot pieces that then didn't cook. down in the bugers. I think I'm going to throw out all the remaining burgers I didn't cook. i think this was an expensive fail.
I made these shrimp burgers in bahn mi slider format for tailgating and it worked out wonderfully, everyone loved it. To help make sure the burgers held together I lightly squeezed the shrimp in a towel before prep to remove excess moisture. Instead of chili I used chile crisp. I found that my food processor had trouble chopping the pepper to the right size without turning the second addition of shrimp into more paste. So I added the pepper, cilantro, and onion in first for chopping, then the remaining shrimp after. Grilled up perfectly. For toppings I made the pickled carrots and cucumbers from another NYT bahn mi recipe, made a fish sauce aioli from mayo, and added chopped basil and mint. Yum!
Excellent. Added zest and juice of 1lime. Also added 2 tablespoons of Yuzu mayonnaise. Used 2-3 chopped scallions (green and white parts) instead of shallots. Had to at least double cooking time.