Hi Friends! Welcome back! I hope you enjoyed my “reboot” post from last week. That was a good one, but this recipe for Shrimp Burgers with Togarashi Mayo is hands-down my favorite recipe of 2022. For real!
I stumbled into this recipe early in the year and then kept reinventing it each time I made it. My husband and I literally crave these burgers at least once a month. It’s pretty versatile, too, so it’s easy to adjust based on what you have in the fridge or pantry. Let me tell you how.
The fresh ingredients are what make this recipe so delicious. Fresh jalapeño, green onion, ginger, garlic and herbs really pop on the backdrop of the shrimp. When I say the ingredients are versatile, here is a list of easy swaps:
Swap fresh lime juice for lemon or orange juice instead.
In place of green onion, sub fresh chives.
For fresh ginger or garlic, use store-bought minced ginger or garlic.
In place of or in addition to parsley try fresh basil and/or cilantro.
Instead of togarashi, use sriracha.
Sub pickles or pickled jalapeño’s for banana peppers.
In other words, be flexible if need be, and don’t be afraid to get a little creative. Or, simplify it all together, if you prefer! Prepare the shrimp burgers as suggested, then serve with mayo, mustard, lettuce, and tomato! Easy-peasy.
Puréeing most of the shrimp first is the most important part of this recipe to follow. It creates a cohesive burger mixture to take shape without the need for breadcrumb or egg binders.
All in all, these burgers come together quickly and easily. You can also make the patties up to 1 day prior to cooking, along with the sauce a few days in advanced.
I haven’t tried grilling these on an outdoor grill yet. I usually sear them in a pan first and finish them in the oven, but I fully intend to toss these on lots of grills this coming summer. Let me know if you do the same by leaving a comment below!
Also, remember to come back next week. Or, better yet, sign up for the newsletter in the banner link at the top of this page and stay informed whenever a new post goes live. I appreciate you reading and cooking along with me!
Juicy, flavorful shrimp patties seared and topped with spicy aioli, lettuce and banana peppers.
2 pounds peeled, deveined and tail-off shrimp, thawed if necessary (any size)
2 teaspoons minced garlic cloves
2 tablespoons fresh lime juice
1 tablespoon ginger paste
1 tablespoon soy sauce
1 large or 2 medium jalapeño peppers, seeded and chopped
¼ cup plus 1 tablespoon sliced green onion
3 tablespoons chopped parsley
½ teaspoon black pepper
3 tablespoons extra virgin olive oil
½ cup mayonnaise
2 teaspoons togarashi
1¼ cups finely chopped romaine lettuce
6 brioche hamburger buns
½ cup banana pepper rings (mild or hot)
Line a rimmed baking pan with parchment paper.
In food processor, process 1¼ pounds (a little more than half) of shrimp, ½ teaspoon garlic, 1 tablespoon lime juice, ginger and soy sauce until nearly smooth. Add remaining shrimp, jalapeño, 2 tablespoons parsley, ¼ cup green onion and black pepper. Pulse until mixture is combined and some chunks of shrimp remain; stopping to scrape down sides of bowl if necessary.
Shape shrimp mixture into 6 (4 x ½-inch) patties.
Heat oil in large skillet over medium-high heat; add patties, pressing to keep flat. Cook 8 minutes or until browned, turning once halfway to brown both sides. Reduce heat to medium after turning and cook until internal temperature reaches 145° with instant-read thermometer. Cook in batches if necessary.
Wipe out skillet and place over medium-high heat; place buns cut sides down in skillet and cook 3 minutes or until toasted. Repeat with remaining buns.
In medium bowl, stir mayonnaise, togarashi, and remaining ½ teaspoon garlic and 1 tablespoon each lime juice, parsley and green onion. Spread onto cut sides of buns.
To serve, place burgers on bottom buns and top with banana peppers and romaine.