Thai Shrimp Burgers Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 31, 2008
OK, here it is. First I used cooked shrimp, since that is what I had on hand. Second, if you grill these do it on a piece of foil. They stick crazy bad and you can not flip them. Now with that said... After I managed to salavge some parts of each burger (half remained stuck to grill) and finish grilling on foil. They actually tasted pretty good. So maybe my grilling problem had to do with using cooked shrimp, however they still had good flavor. Oh, yea.. make the slaw it is wonderful! I used the Rainbow salad slaw mix for extra color and crunch. About 1/2 of my guests thought that this was a side dish on its own and ate it without the burger. yum!
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Photo by Renee Burgart-Schrader

Cooking Level: Expert

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Reviewed: Sep. 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 for, and added a little light mayonnaise to the slaw rather than oil to make it "creamier". I served it with fresh pita bread from a recipe on this site - so easy. I was worried about the burger falling apart so I added some extra breadcrumbs, but it actually stayed together really well, and the whole concoction just tasted so fresh and wonderful. We re-heated two of them to eat the next day, and it tasted just as good as the day before. I can't wait to make these again!
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Photo by Alane

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 9, 2007
I made this recipe and it was fantastic. When I was preparing it, my boyfriend thought it looked unappetizing, and was going to make something else. He was glad I made him try it. I used broccoli slaw and it turned out great. If it is packed well, it stays together well.
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Reviewed: May 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 asian chili garlic sauce. Did not split the pitas but used the pocket. Added a peanut dressing to the slaw and tossed in a few peanuts as well. The shrimp paste is a bit sticky but this was easy to make.
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Cooking Level: Expert

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Reviewed: Jan. 26, 2007
I was really scared as I was making this because it looks really strange, but it tastes great. I added in a bit more seasoned bread crumbs and omitted the jalaps, but I think they need them (I was just worried it would be too spicy w/ them). My nine year old daughter ate this as well. We cooked these on a gas grill. The marks on it were beautiful and they held together perfectly. I didn't have any cabbage, so I just served them w/ lettuce and spicy mustard and bbq sauce. Next time I will add more peanut sauce to the mixture because I could hardly taste it...then I will use the slaw mixture as well. Thanks for the recipe.
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Photo by DawnT77

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Jul. 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 flavor. I added a bit more jalapeno for more "bite". I also made a thai satay sause to serve with the burgers. I served cous-cous made with canned lite coconut juice and pine nuts as well as the slaw. Pickles, onions,etc. I shall keep this reciped FOREVER. May I suggest also trying Salmon Burgers. FANTASTIC!!
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Reviewed: Jun. 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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