Originally published in the March 2014 issue. Photo by Maya Visneyi.
Island Shrimp Burger
By Eshun Mott4
PREP TIME
15 min
TOTAL TIME
20 min
Makes
4 servings
Photo: Maya Visnyei
Think beyond beef and whip up these fun and fast shrimp burgers with a mango salsa. Serve on English muffins for another twist!
Ingredients
- 1 lb large peeled shrimp , patted dry
- 2 tbsp chopped green onion
- 1 tbsp mayonnaise
- 1 tbsp cornstarch
- 1 tsp lime juice
- 1/2 tsp lime zest
- 1/2 tsp salt
- 1/4 tsp Sriracha , or other Asian chili sauce
- 1 tbsp vegetable oil , for frying
Salsa
- 2/3 cup chopped mango
- 1/3 cup chopped roasted red pepper
- 2 tbsp chopped coriander
- 1 tbsp lime juice
- 1/4 tsp sugar
- 1/8 tsp salt
Serve with
- 4 leaves Boston lettuce
- 4 English muffins , or small hamburger buns
- 2 tbsp mayonnaise , mix with 1/4 tsp Sriracha
Instructions
- Combine shrimp with green onion, mayonnaise, cornstarch, lime juice and zest, salt and chili sauce in the bowl of a food processor.
- Combine mango and red pepper with coriander, lime juice, sugar and salt.
- Divide shrimp mixture into 4 equal portions and use your hands to form 1/2-in.-thick patties about 3 to 4 in. in diameter.
- Heat 1 tbsp oil in a large non-stick skillet over medium-high. Working in batches, and adding remaining oil as needed, fry burgers 2 min per side or until golden on the outside with a soft pink centre. Serve on toasted buns with spicy mayonnaise, lettuce and salsa.
Tip
The shrimp mixture will be soft and wet; it’s perfect for cooking in a pan or griddle, but it’s not ideal for a barbecue. Grinding shrimp up and making them into burgers is a great way to introduce skeptical kids to the flavour.
Nutrition (per serving)
- Calories
- 393,
- Protein
- 28 g,
- Carbohydrates
- 36 g,
- Fat
- 15 g,
- Fibre
- 3 g,
- Sodium
- 919 mg.
FILED UNDER: Easy dinners gluten-free grilling lunch sandwich seafood
