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My review
Thai Shrimp Burgers
USA WEEKEND columnist Pam Anderson
"This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix."
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Ingredients
servings 479 calsOriginal recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- For gas grill
- About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, until opaque, about 3 1/2 to 4 minutes per side.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 479 calories; 19.4 g fat; 33.1 g carbohydrates; 43 g protein; 262 mg cholesterol; 827 mg sodium. Full nutrition
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Reviews
Read all reviews 1819 Ratings
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Most helpful positive review
9/18/2007
I can't say enough about how fantastic these are! Brilliant! I used my Kitchenaid meat grinder to grind all of the shrimp, which made it very painless. I used a bit more cilantro than called f...
Most helpful critical review
6/29/2005
Flavors were great, but the burgers didn't hold together at all, so for a wrap filler it's OK.
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9/18/2007
I can't say enough about how fantastic these are! Brilliant! I used my Kitchenaid meat grinder to grind all of the shrimp, which made it very painless. I used a bit more cilantro than called f...
7/4/2005
I have made these 3 times in the last 2 weeks!! I think they are fabulous and so did everyone I served. Mine held together perfectly and have a wonderful "burger" texture~ and a wonderful subtle...
5/15/2007
This was very good. Made small patties like you would for falafel and cooked it on my GF type grill. I did not have problems with it falling apart. I used seasoned bread crumbs and added some as...
8/6/2009
Great and simple recipe. I just threw everything in the processor and had them ready in about a minute. They are delicate, so I cooked them on the stovetop rather than the grill. They work witho...
6/29/2005
Flavors were great, but the burgers didn't hold together at all, so for a wrap filler it's OK.
3/4/2010
these are AMAZING. 1) I used my kitchenaid food grinder for all of the shrimp and it worked beautifully 2) I didn't use as much cilantro, because... i really hate cilantro. 3) I used half a ja...
3/2/2010
Wow, are these good! I rarely make repeats, but I've been making these almost weekly since I found the recipe. There is a lot of chopping and prep work, which I try to do in advance; however, th...