Shrimp burgers

shrimp-burger-recipeYou might remember that I made some mandu last year (see previous post here), and as I really liked the filling, I made the filling again this time but shaped it into burgers without bothering with mandu skins.

This is such a lovely burger, so I wanted to share the recipe with you but of course I forgot to take photo’s during the process. It’s really simple though,(and based on this recipe) from Misty Yoon.

Take A:

  • 12oz raw large shrimp, peeled and de-veined: chopped up (I prefer not to use a blender, as I like to have small pieces of shrimp in my burger, plus you have less chance it ends up “rubbery”)
  • 3 oz Korean chives: washed and chopped finely

Mix in a bowl B:

  • 1 table spoon sake
  • 1/2 teaspoon salt and 1/2 teaspoon sugar
  • pinch of red pepper flakes, I use Korean Gochugaru
  • 1 table spoon of sesame oil
  • optional: 1 teaspoon of fresh ginger, finely grated

Mix A + B

  • Add A to B and mix well. Add 2 table spoons of cornstarch and mix again.
  • Oil a non stick pan very lightly with vegetable oil and put on medium heat.
  • Divide the shrimp mixture into 8/9 burgers, I portion it up with an icecream scoop, but you can use two tablespoons.
  • Place each burger into the pan, lightly squash it down and fry on medium heat on both sides for approx 6- 8 min each until the middle has cooked through. As you can see, the burgers have that slightly rustic, home made look 🙂
  • Turn up the heat and fry for a final minute on each side until nice and golden brown.
shrimp burger

Shrimp burgers frying

Serve with:

  • rice
  • dipping sauce: 1 tablespoon soy sauce, 1 teaspoon (apple) vinegar, 1 tablespoon water, 1/2 teaspoon sugar
  • steamed green vegetables
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3 thoughts on “Shrimp burgers

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