Lately I’ve been really into the show, The Kitchen, on the Food Network. I must admit, I wasn’t so sure what I thought of it when it first aired being a fan of The Chew on ABC. But after giving it a few episodes, I can honestly say it’s a great cooking show that I have learned a lot from and picked up a ton of useful cooking tips.
A couple weeks again, one of the hosts, Katie Lee, made a Shrimp Burger. A Shrimp Burger! I’m such a burger fanatic and obsessed with anything shellfish. Shockingly, never, ever had had a Shrimp Burger! When I saw Katie making it, my mouth was watering the whole time! She made a classic Shrimp Burger with Old Bay seasoning. Looked freakin delicious! I knew right when I saw that Shrimp Burger, I had to make one ASAP.
So, I did my take on. I know Shrimp loves Thai flavors and I love Shrimp and Thai flavors together. So goooooood. Bless my husband. He’s always the one that tastes all my food….even if it’s something I’ve never made and was not too sure about. But even though I had never made a Shrimp Burger before, I knew I was going to nail this one.
When it comes to burgers or any kind of ground, spiced meat or seafood, you should always cook test a little bit of it before making the final product. So for this Shrimp Burger, I added a tablespoon of canola in small skillet over medium-high heat. Formed a mini patty out of the shrimp burger mixture in my hand and seared it in the pan for a couple minutes on each side. I tried it and made sure that it was just right. This way, if your mixture was off or under seasoned, you can always adjust it!
I decided to pair this Thai Shrimp Burger with a simple slaw, some fresh slices of tomato and avocado and a bail aioli. All these delicious ingredients in between two perfectly toasted brioche buns and taaa-daaaaa, you have a gorgeous, super tasty Shrimp Burger! It was heavenly!!
Thai Shrimp Burger
1 pound peeled and deveined medium size shrimp
1/3 cup panko breadcrumbs
1 tablespoon minced garlic
½ teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon fish sauce
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
3 scallions, thinly sliced
A small handful of basil, julienned
1 tablespoon of canola oil and ¼ cup canola oil
1 tomato, thinly sliced and seasoned with salt and black pepper
1 Avocado, skin and seed removed, thinly sliced and seasoned with salt and black pepper
4 brioche buns, halved and lightly toasted
Slaw, recipe below
Basil aioli, recipe below
For the shrimp burgers, coarsely chop half the shrimp (into 1 inch pieces) and pulse the remaining shrimp in a food processor until smooth. The coarsely chopped shrimp with add texture against the pureed shrimp. Combined both the shrimp in a bowl with the breadcrumbs, minced garlic, lemon zest, lemon juice, fish sauce, garlic powder, salt, black pepper, scallions, basil and egg.
Before refrigerating or forming your mixture into patties, I like to test the mixture out. In a small pan, add a tablespoon of canola oil over medium-high heat. Take a small handful of your mixture and form into a mini patty. Add your mini patty to the hot pan and sear on both sides for 1.5-2 minutes. Try your patty and make sure its seasoned well. If not, adjust seasonings.
Now that you made sure your mixture is perfect, refrigerate it for 10 minutes and then form into 4 patties. Refrigerate for another 10 minutes.
Heat your remaining canola oil in a large pan or cast-iron skillet over medium high heat. Cook the shrimp burgers for approximately 3 minutes on each side.
To assemble: Spread basil aioli on bottom bun. Top with a shrimp burger, some tomato slices, avocado slices and slaw. Enjoy!
½ cup red cabbage, thinly sliced
½ cup of green cabbage, thinly sliced
¼ cup of carrots, thinly sliced
¼ cup of scallions, julienned
¼ cup of fresh basil, julienned
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 teaspoon sugar
½ lime, squeezed
Add the red cabbage, green cabbage, scallions and basil to a bowl. For the dressing, add the fish sauce, rice wine vinegar, sugar and lime juice to a small bowl. Mix well and pour over vegetables. Sprinkle a little salt and pepper, toss all your ingredients and adjust your seasonings to your liking.
½ cup mayonnaise
2 tablespoons of fresh basil, finely chopped
1 tablespoon garlic, minced
½ teaspoon of lemon zest
A squeeze of fresh lemon
Salt and black pepper to taste
Mix the mayonnaise, basil, lemon zest, lemon juice in a bowl. Add salt and black pepper to taste. Adjust seasonings to your liking.