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Shrimp Burgers with Togarashi Mayo Recipe

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These Shrimp Burgers with Togarashi Mayo are a flavorful twist on the classic burger, featuring a zesty shrimp patty seasoned with garlic, ginger, jalapeño, and fresh herbs. Paired with a spicy-sweet togarashi mayo and crisp romaine lettuce on toasted brioche buns, this recipe delivers a deliciously vibrant and satisfying meal perfect for seafood lovers.

Ingredients

Shrimp Patties

  • 2 pounds peeled, deveined, and tail-off shrimp, thawed if necessary
  • 2 teaspoons minced garlic cloves (divided)
  • 2 tablespoons fresh lime juice (divided)
  • 1 tablespoon ginger paste
  • 1 tablespoon soy sauce
  • 1 large or 2 medium jalapeño peppers, seeded and chopped
  • ¼ cup plus 1 tablespoon sliced green onion (divided)
  • 3 tablespoons chopped parsley (divided)
  • ½ teaspoon black pepper
  • 3 tablespoons extra virgin olive oil

Togarashi Mayo

  • ½ cup mayonnaise
  • 2 teaspoons togarashi
  • Remaining ½ teaspoon minced garlic
  • Remaining 1 tablespoon fresh lime juice
  • Remaining 1 tablespoon chopped parsley
  • Remaining 1 tablespoon sliced green onion

Toppings and Assembly

  • 1¼ cups finely chopped romaine lettuce
  • 6 brioche hamburger buns
  • ½ cup banana pepper rings (mild or hot)

Instructions

  1. Prepare Baking Pan: Line a rimmed baking pan with parchment paper to set aside shrimp patties if needed.
  2. Process Shrimp Mixture: In a food processor, combine 1¼ pounds of shrimp, ½ teaspoon garlic, 1 tablespoon lime juice, ginger paste, and soy sauce. Process until nearly smooth. Add remaining shrimp, jalapeño, 2 tablespoons parsley, ¼ cup green onion, and black pepper. Pulse until mixture is combined with some chunks remaining, scraping sides as necessary to ensure even mixing.
  3. Shape Patties: Form the shrimp mixture into six patties approximately 4 inches wide and ½ inch thick.
  4. Cook Patties: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add shrimp patties carefully, pressing down to keep them flat. Cook for 8 minutes total, flipping once halfway to brown both sides evenly. After turning, reduce heat to medium and continue cooking until an instant-read thermometer registers an internal temperature of 145°F. Cook in batches if your skillet is not large enough.
  5. Toast Buns: Wipe out the skillet and return it to medium-high heat. Place the brioche hamburger buns cut sides down in the skillet and toast for 3 minutes or until golden brown. Repeat for all buns.
  6. Prepare Togarashi Mayo: In a medium bowl, combine mayonnaise, togarashi, remaining ½ teaspoon garlic, remaining 1 tablespoon lime juice, remaining 1 tablespoon parsley, and remaining 1 tablespoon green onion. Stir until smooth and well blended.
  7. Assemble Burgers: Spread the togarashi mayo mixture evenly on the cut sides of the toasted buns. Place a cooked shrimp patty on each bottom bun. Top with banana pepper rings and finely chopped romaine lettuce. Cover with the top bun and serve immediately.

Notes

  • Ensure shrimp is well drained if thawed to avoid soggy patties.
  • Adjust the amount of jalapeño and togarashi depending on desired heat level.
  • Use an instant-read thermometer to confirm shrimp patties are fully cooked and safe to eat.
  • These can be prepared ahead and refrigerated; reheat gently in the skillet before assembling.
  • Substitute gluten-free buns to make this recipe gluten-free.

Find it online: https://marthatasty.com/shrimp-burgers-with-togarashi-mayo-recipe/