Thai Shrimp Burgers Recipes

SHRIMP BURGERS WITH AVOCADO TARTAR SAUCE

Steps:

• Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve.
• For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl.
• Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties.
• Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side.
• To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops.

THAI SHRIMP BURGERS ON GARLIC NOODLES

Steps:

• COMBINE 2 tablespoons peanut butter, brown sugar, cilantro, garlic, fish sauce, chili paste and shrimp in a medium bowl until well combined. Crumble ground turkey over seasoning mixture. Gently combine the ingredients, shaping meat into eight (4-inch) patties. Refrigerate.
• PREPARE noodles from kit according to package directions. Heat a medium skillet over medium heat, adding 1/4 cup peanut butter and sauce mix just until combined. Add softened noodles. Mix well to combine. Cover and remove from heat.
• COVER unheated grill grate with foil. Spray with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Grill burgers for 3 to 5 minutes per side or until juices run clear. Divide noodles evenly among four dinner plates. Top with 2 burgers, garnish with chopped cilantro and lime wedges.
• Tip: *Thai fish sauce, roasted chili paste and meal kit are available in your grocer's international food aisle.

THAI SHRIMP BURGERS

Steps:

• In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
• For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.

THAI BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
• Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.