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Thai Shrimp Burgers

SUBMITTED BY: 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."

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 pounds large shrimp, peeled
  • 2 large garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeno pepper, seeded and minced
  • 6 tablespoons minced cilantro
  • 3 Green Onions, thinly sliced
  • 1/2 cup Thai peanut sauce
  • 1/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 2 cups slaw mix
  • 4 small (4 inch) pita breads

DIRECTIONS

  1. 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.
  2. Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
  3. 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.
  4. 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.
  • This recipe was originally featured in the USA WEEKEND article Not Your Average Burger on June 26, 2005.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2007 by Alane
I can't say enough about how fantastic these are! Brilliant! I used my Kitchenaid meat... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2005 by ARTEMISB
I have made these 3 times in the last 2 weeks!! I think they are fabulous and so did everyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2007 by Marie C.
This was very good. Made small patties like you would for falafel and cooked it on my GF type... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2005 by GAILGEDANSPENCER
Flavors were great, but the burgers didn't hold together at all, so for a wrap filler it's OK. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2007 by RayRay
I made this recipe and it was fantastic. When I was preparing it, my boyfriend thought it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2007 by Dawn Turlak
I was really scared as I was making this because it looks really strange, but it tastes great.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2008 by newmommy
They weren't terrible but they weren't great to me either. The flavors are really great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by Kelly
What a hit. Everyone loved them. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2008 by SOPHIAMARIAN
OK, here it is. First I used cooked shrimp, since that is what I had on hand. Second, if you... MORE