Best 7 Rock Shrimp Burgers With Wasabi Mayo Recipes

SHRIMP BURGERS WITH OLD BAY MAYO

Steps:

• For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
• For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
• To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

SHRIMP BURGERS

Steps:

• Boil shrimp for 2 minutes. Drain in a colander, and place ice on top until cool enough to handle. Peel and devein shrimp, and chop into small dice.
• In a large bowl, mix shrimp with scallions, celery, parsley and lemon zest. Stir in mayonnaise, cornbread crumbs and the egg, and beat with a whisk or wooden spoon until evenly distributed. Season with salt, pepper and Tabasco to taste.
• With your hands, form 6 patties about 3 inches in diameter. Sauté, 3 at a time, in peanut oil until both sides are nicely browned. Drain on paper towels. Serve on hamburger buns with lettuce, tomato and tartar sauce.

JAPANESE BURGERS WITH WASABI KETCHUP

Steps:

• Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
• Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.
• Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.
• Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.

ROCK SHRIMP BURGERS WITH WASABI MAYO

Steps:

• Heat your grill. For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use. For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.) To serve: place a burger onto 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 cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.

ROCK SHRIMP BURGERS WITH WASABI MAYO - GEORGE DURAN

Steps:

• For the Wasabi Mayo:
• Mix all the ingredients together. Taste and adjust the seasoning.
• Cover and refrigerate until ready to use.
• For the Rock Shrimp Burgers:
• Process half the shrimp with the egg.
• Coarsely chop the remaining shrimp and put it into a bowl.
• Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste.
• Divide the mixture into 4 portions and form them into patties.
• Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
• To serve:
• Place a burger onto 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 cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter.
• Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed.
• Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side.
• Place a shrimp burger onto a mini-bun.
• Top with a slice of cherry tomato and some Wasabi Mayo.
• Cover with the bun top and secure them with a toothpick.

KAMIKAZE BURGERS

Steps:

• In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
• Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

ASIAN BURGERS WITH WASABI LIME MAYONNAISE

Steps:

• To Make the Burgers: Combine all ingredients (except the sesame seeds) in a large bowl and mix gently with your hands until just combined; do not over mix. Form turkey into 4 patties about 1/2 inch thick. Sprinkle over the top of each patty the sesame seeds, patting lightly to adhere. Spray skillet with vegetable spray and heat a skillet over medium-high heat. Once hot, add burgers. Cook for 4-5 minutes per side.
• Toast buns if desired, then top burgers with wasabi mayo, lettuce and tomatoes; serve.
• Wasabi Lime Mayonnaise: Mix all ingredients together in a small bowl. Cover and refrigerate for, at least, 1 hour.