There’s a lot of things I miss about our recent (long) vacation to Korea and Japan – a lot – but one thing I was really missing and craving recently was the shrimp burgers! These little burgers were on commercials, posters and billboards from every fast food restaurant. They were everywhere – even at McDonald’s (though I didn’t try it there)! I finally got my fix in Japan at a popular fast food chain, Mos Burgers. They were crispy fried, juicy and plump shrimp patties topped with a creamy tartar sauce. Come on McDonald’s & Burger King, bring this to America!… Until then, we’ll have to make our own.
I spent hours devouring the internet to try to find the perfect shrimp burger and finally made this concoction. The husband ate two of these for one meal! We’re supposed to be on a diet after the vacation but that hasn’t been going so well… At least we’re eating something delicious while we’re at it!
When you’re tired of hamburger patties, give this one a try. It’s so so droolingly good. I think I’m going to make this one again soon..
Korean Style Shrimp Burger
- 4 Tbsp mayonnaise greek yogurt for the healthy conscious works too!
- 1 Tbsp lemon juice
- 2 Tbsp diced pickles about 1/2 a pickle
- 1 Tbsp dijon mustard
- 1 Tbsp sugar
- 20 medium sized shrimps I used shrimp size 41-50 per pound
- 1 tsp salt
- 1/2 egg
- 1/2 Tbsp dried parsley flakes
- 1/4 onion - diced
- 1 Tbsp potato starch corn starch can be used as a substitute
- 1/4 cup + 2 Tbsp Korean style breadcrumbs or Japanese panko
- 1/2 cup Korean style breadcrumbs additional
- 2 potato buns or your favorite burger buns!
- lettuce, cabbage, cheese, raw onions, tomato, peppers my favorite is with lettuce and cheese!
- Mix together all the sauce ingredients in a small bowl and set aside.
- Oil or butter a small fry pan and toast the inner sides of the hamburger buns. I like to keep the outsides un-toasted and soft.
- For about 15 of the shrimps, cut them into about 6 pieces per each shrimp. For the remaining 5, cut them into 2-3 pieces. This makes the shrimps still form together as a nice patty but keeps the patty plump and juicy with a bit of texture.
- In a medium sized bowl, add in all the ingredients until the first set of breadcrumbs together. Gently mix well until all the ingredients are incorporated. Shape into two round patties.
- Place the additional 1/2 cup of breadcrumbs and place on a flat plate. Roll each shrimp patty in the breadcrumbs to fully cover them! This will add an additional crunchiness to the shrimp burger.
- Pour enough oil into a fry pan so you can shallow fry each of the burgers. Wait until the oil is warm and place the patties into the pan. Fry each side until it is golden brown. Just a few minutes. *Shallow fry means to have enough oil to submerge about half of the shrimp patty. You can turnover halfway through and fry the other side. No need to deep-fry! Save oil!
- Assemble the burgers! If using cheese, place on the bottom bun first. Next, the greens go on the bottom so in the case you aren't using cheese, the bottom bun doesn't get soggy. Place shrimp patty on top of the lettuce. Spread a generous amount of sauce and top with your favorite toppings!