Shrimp burgers with kimchie
sERVINGS:Â Â Â 2Â Â Â 4Â Â Â 8Â Â Â 12Â Â Â
Tested size:Â 4 servings
INGREDIENTS
- 1 pound shelled and deveined raw shrimp, divided
- One (3/4-inch) piece fresh ginger, peeled and coarsely chopped
- 2 scallions, coarsely chopped
- 1/3 cup fresh cilantro leaves
- 1/4 cup kimchi, coarsely chopped
- 1 tablespoon canola or grapeseed oil
- 4 burger buns, toasted (optional)
- Bibb lettuce leaves, for serving (optional)
- Avocado slices, for serving (optional)
- Thinly sliced cucumber, for serving (optional)
- Ketchup, for serving (optional)
- Sriracha, for serving (optional)
DIRECTIONS
Place about half the shrimp, the ginger and the scallions in the bowl of a food processor and pulse until the ginger and scallion are finely chopped and the shrimp has become a smooth paste. (You will need to scrape the bowl down with a spatula a few times to get everything evenly incorporated.) Add the remaining shrimp, the cilantro and kimchi and pulse a few times so the shrimp is chopped but still quite chunky. Wet your hands and shape the mixture into four patties, rewetting your hands as necessary; refrigerate for 20 minutes.
Heat a grill pan over medium heat. Brush both sides of each patty with oil and cook until a deep brown crust has formed outside the burger and the inside is cooked through, about 7 minutes per side.
Serve in burger buns or lettuce wraps with sliced avocado, cucumber, ketchup and/or Sriracha, if desired.
sERVINGS:Â Â Â 2Â Â Â 4Â Â Â 8Â Â Â 12Â Â Â
Tested size:Â 4 servings
INGREDIENTS
- 1 pound shelled and deveined raw shrimp, divided
- One (3/4-inch) piece fresh ginger, peeled and coarsely chopped
- 2 scallions, coarsely chopped
- 1/3 cup fresh cilantro leaves
- 1/4 cup kimchi, coarsely chopped
- 1 tablespoon canola or grapeseed oil
- 4 burger buns, toasted (optional)
- Bibb lettuce leaves, for serving (optional)
- Avocado slices, for serving (optional)
- Thinly sliced cucumber, for serving (optional)
- Ketchup, for serving (optional)
- Sriracha, for serving (optional)
DIRECTIONS
Place about half the shrimp, the ginger and the scallions in the bowl of a food processor and pulse until the ginger and scallion are finely chopped and the shrimp has become a smooth paste. (You will need to scrape the bowl down with a spatula a few times to get everything evenly incorporated.) Add the remaining shrimp, the cilantro and kimchi and pulse a few times so the shrimp is chopped but still quite chunky. Wet your hands and shape the mixture into four patties, rewetting your hands as necessary; refrigerate for 20 minutes.
Heat a grill pan over medium heat. Brush both sides of each patty with oil and cook until a deep brown crust has formed outside the burger and the inside is cooked through, about 7 minutes per side.
Serve in burger buns or lettuce wraps with sliced avocado, cucumber, ketchup and/or Sriracha, if desired.