Description
These Crispy Golden Shrimp Burgers combine tender shrimp patties coated in a crunchy panko crust, served on toasted brioche buns with a spicy wasabi mayonnaise, crunchy savoy cabbage, and a creamy egg salad. Perfectly fried to golden perfection, these shrimp burgers offer a delightful texture and bold flavors for a satisfying meal.
Ingredients
Scale
Egg Salad
- 4 hard-boiled eggs, coarsely chopped
- ¼ medium onion, finely chopped
- 4 Tbsp. mayonnaise (preferably Kewpie)
- 2 Tbsp. ketchup
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more
Shrimp Patties
- 12 oz. shrimp, peeled, deveined
- 2 tsp. potato starch or cornstarch
- ½ tsp. freshly ground black pepper
- 2 large eggs, beaten to blend, divided
- 1 cup panko
- ⅓ cup all-purpose flour
- Vegetable oil (for frying; about 4 cups), plus more
Buns & Garnish
- 2 Tbsp. unsalted butter
- 4 brioche buns, split
- 4 Tbsp. wasabi mayonnaise (such as Kikkoman Wasabi Sauce)
- ¼ medium head of savoy cabbage, cored, thinly sliced
Equipment
- A deep-fry thermometer
Instructions
- Prepare Egg Salad: In a small bowl, combine coarsely chopped hard-boiled eggs, finely chopped onion, mayonnaise, ketchup, and ½ tsp. of Diamond Crystal or ¼ tsp. Morton kosher salt. Mix until well combined and set aside for later use.
- Form Shrimp Patties: Cut one third of the shrimp into ½-inch pieces and finely chop or pulse the remaining shrimp in a food processor until a fine texture forms. Transfer all shrimp to a medium bowl. Add the potato starch, black pepper, 1 Tbsp. beaten egg, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Mix thoroughly. Using oiled hands, divide the mixture into 4 equal portions and shape each into a ½-inch thick patty. Place the patties on an oiled baking sheet and chill in the refrigerator for 1 hour to firm up.
- Bread the Patties: Place panko, flour, and the remaining beaten egg each in separate shallow bowls. Working one patty at a time, dredge each first in flour, shaking off excess. Then dip into the beaten eggs allowing excess to drip off. Finally, coat evenly with panko crumbs, pressing gently to adhere and shaking off excess crumbs.
- Fry Patties: In a large heavy skillet (preferably cast iron), pour vegetable oil to a depth of about 1 inch. Attach a deep-fry thermometer to the pan’s side. Heat the oil over medium heat until it reaches 350°F. Working in two batches, carefully place the patties into the hot oil. Fry each side for about 3 minutes or until golden brown and cooked through, turning once halfway. Remove patties and drain on a wire rack set over a rimmed baking sheet. Season with salt to taste immediately after frying.
- Toast Buns: In another large skillet, melt 1 Tbsp. unsalted butter over medium heat. Working in two batches, toast the brioche buns cut-side down until golden brown, approximately 2 minutes per batch. Add the remaining butter between batches. Transfer toasted buns to plates.
- Assemble Burgers: Spread 1 Tbsp. of wasabi mayonnaise on each bottom bun. Top with thinly sliced savoy cabbage, followed by a crispy shrimp patty. Spoon a generous amount of the reserved egg salad on top and close the burger with the top bun. Serve immediately.
Notes
- Egg salad can be prepared one day ahead; cover and refrigerate.
- Shrimp patties can be formed up to 12 hours in advance; cover and keep chilled until frying.
- Use a cast iron skillet if possible for more even frying.
- Vegetable oil temperature is crucial; maintain at 350°F for best results.
- Adjust wasabi mayonnaise amount for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
