august 4, 2021
Burgers can be made from just about anything that holds together. We think of beef, turkey and black bean, but seafood makes a tasty sandwich, too. These Sesame Shrimp Burgers remind me of all the shrimp toasts I enjoyed in my student days. My Sesame Shrimp Toasts have a similar flavor and crunch from water chestnuts.
Ginger garlic tartar sauce gives these burgers a boost of flavor. A pretty leaf of lettuce is all you need otherwise. Serve them by themselves or nestled in a tender bun. They can be made ahead—even frozen —and heated later for a quick and satisfying meal.
A sandwich is only as good as the bread hugging the ingredients. My current favorite burger bun is the gluten free Trader Joe’s flecked with sesame seeds and tasty as its wheat flour cousin. All buns appreciate a light toasting for maximal taste and texture; gluten free breads love this step even more.
The tartar sauce keeps in the fridge several weeks. The burgers can be made one day ahead and if frozen will keep up to one month. I am guessing the aroma of these sizzling burgers will tempt you to eat them right away.
Sesame Shrimp Burgers
recipe by Michele Humlan, The Good Eats Company
makes four burgers
ingredients for tartar sauce – mix all well and store up to several weeks
4 tablespoons best quality mayonnaise
1 tablespoon ketchup
1 tablespoon capers
½ tablespoon grated fresh ginger
one small clove garlic, zested on microplane
ingredients for burgers
one small to medium egg, whisked
12 ounces raw peeled/deveined shrimp, chopped
5 ounce can water chestnuts, drained well and chopped
2 small or one large scallions, chopped
1 tablespoon sesame oil
2 tablespoons best quality mayonnaise
1 tablespoon black sesame seed
¼ teaspoon fine sea salt
2 cups fresh gluten free breadcrumbs*
canola oil or other neutral oil for frying
* grind fresh slices of bread in food processor and keep frozen until needed, then defrost
for assembly of burgers : four GF buns, lightly toasted, red lettuce leaves
- Mix all ingredients for ginger garlic tartar sauce and keep chilled until ready to use.
- Mix all burger ingredients and form into four patties, with small indentation in center to keep patties from becoming dome-shaped with frying.
- In heavy saute pan (cast iron best), heat ¼ inch oil over medium high heat and when ready place burgers into pan (careful as they can be crumbly) and cook about 4 minutes until golden brown, flipping carefully and cooking several more minutes until cooked through.
- For assembly of burgers, place burger patty atop lettuce leaf on bun bottom and top burger with one fourth of the tartar sauce. Serve while hot.
- To make ahead, cook burgers, cool to room temperature and freeze, wrapped tightly, defrosting overnight in fridge before baking at 350 degrees for 15-20 minutes.