Shrimp Burgers with Wasabi Mayo

When someone says “burger” most people think beef.  But this blend of the bold richness of shrimp and the singular zing of wasabi takes the burger in a fresh new direction that even hard-core carnivores won’t be able to resist!

photo Blaine Moats and Scott Little

Preheat a charcoal or gas grill to medium heat.  For the wasabi mayo, in a small bowl stir together the mayonnaise, wasabi, soy sauce, sugar, and ginger.  Cover and refrigerate until ready to use.

For the shrimp burgers, in a food processor place half of the shrimp and the egg; process until almost smooth.  Coarsely chop the remaining shrimp and put it into a bowl.  Add the processed shrimp and the panko, parsley, salt, and pepper.  Form the mixture into 4 patties.  Grill directly over medium heat about 3 to 4 minutes per side or until heated through.  (Or fry in a skillet in a little oil.)

Place each burger on a bun.  Top with a slice of tomato and some wasabi mayo.  Cover with the bun top and serve.

FOR MINI BURGERS:  Prepare the buns by using a 1 ½ inch diameter ring mold or biscuit cutter to cut out smaller buns.  Form the shrimp mixture into patties, using a heaping tablespoon for each patty.  Spray a large skillet with nonstick spray.  Cook mini patties over medium heat for 3 to 4 minutes per side or until browned and heated through.  Place a shrimp burger on a mini bun.  Top with 1 to 2 slices of cherry tomato and some wasabi mayo.  Cover with the bun top and secure with a cocktail pick.  If desired, garnish with pickled cherry peppers, gherkins, olives, or jalapenos slices.

© Pop Cuisine Publishing, Take This Dish and Twist It (Meredith Books, 2008)