shrimp burgers with kimchi

charley

Well-known member
Shrimp burgers with kimchie

sERVINGS:   2   4   8   12   

Tested size: 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.

 
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