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!
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
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
4 leaves Boston lettuce
4 English muffins, or small hamburger buns
2 tbsp mayonnaise, mix with 1/4 tsp Sriracha
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.
Protein 28g, Carbohydrates 36g, Fat 15g, Fibre 3g, Sodium 919mg.
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.
Originally published in the March 2014 issue. Photo by Maya Visneyi.