Ingredients:

  • 1 pound (450g) large shrimp, peeled, deveined, and roughly chopped
  • 1/4 cup (30g) panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped scallions
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for cooking
  • 1 cup (100g) shredded green cabbage
  • 1/2 cup (50g) kimchi, roughly chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/4 cup (60ml) mayonnaise
  • 1-2 teaspoons sriracha (adjust to taste)
  • 4 burger buns, brioche or sesame preferred
  • Optional toppings: lettuce leaves, sliced tomato, sesame seeds

Instructions:

  1. Combine chopped shrimp, panko, egg, scallions, gochujang, ginger, garlic, soy sauce, sesame oil, and pepper in a bowl. Mix gently to combine.
  2. Divide the mixture into four equal portions. Shape each portion into a patty. Cover and refrigerate for at least 30 minutes to allow the patties to firm up.
  3. In a small bowl, combine cabbage, kimchi, mayonnaise, rice vinegar, sugar, and sesame oil. Mix well and set aside.
  4. In another small bowl, whisk together mayonnaise and sriracha. Adjust the amount of sriracha to your desired spice level.
  5. Heat vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil (don't overcrowd the pan). Cook for 4-5 minutes per side, or until golden brown and cooked through. Ensure internal temperature reaches 145°F (63°C).
  6. Lightly toast the burger buns.
  7. Spread sriracha mayo on the bottom bun. Top with lettuce (if using), a shrimp patty, kimchi slaw, tomato slices (if using), and the top bun. Sprinkle with sesame seeds (if using).
  8. Serve Immediately! Best enjoyed hot off the press.