Echo Alpha Ops

Shrimp Burgers!

LET’S FACE IT, combining these words is almost the definition of oxymoron. The thought of taking down a burger that drops a loose shrimp or two on your plate with every bite lacks appeal. That is, until you wander into this Japanese dive in Montreal and get your mind blown by the best shrimp burger in existence. Any preconceived notions of what a shrimp burger is are quickly dispelled. Not only is visiting Restaurant Kazu on a cold night an experience in itself, but all of the recommendations from friends were proven true by the excellent cuisine. Kudos to Kazu!

And then… the long drive back home south of the border. So long, so far… How do we get another one of these without breaking the bank and making another run for the border? DIY baby!!!

Disclaimer: This is by no means a Kazu shrimp burger. This recipe is simply the result many tries to get close to what Kazu has been able to pull off successfully. The journey has led to my own version of this delightful meal that can hold me over until I have the good sense to walk back into that wonderful establishment. Following these directions should yield 3 patties. FYI – If you don’t have a kitchen scale, its time… Enjoy!

Patty Ingredients
  • 13 ounces peeled Tiger Shrimp
  • 1 tablespoon flour
  • 1 teaspoon corn starch
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons mayo
  • Vegetable Oil for cooking
Sauce Ingredients

Note: This sauce is incredibly subjective… In the end it comes down to what you like. I like spicy and smoke… What you like may be different… have fun, its all about you!

  • 3 tablespoons mayo
  • 3 tablespoons mustard
  • 1 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • liquid smoke to taste
Directions
Step 1: Prepare your environment and chop up 6.5oz of shrimp. How much chopping? I try to keep the chunks about 1/2 inch in size. It give the patties a nice bite…
Step 2: You may not like this part but its necessary… Take the other 6.5oz of shrimp and drop them into a blender or food processor. Go to town on a low speed. The consistency you are looking for can be described as a chunky slime (I know that sounds nasty… but please stay the course)!

Step 3: If you have not done so already, measure out your dry ingredients, and…

Step 4: Mayo!!!!
Step 5: Combine you chopped shrimp, blended shrimp, dry ingredients and Mayo in a bowl. Start stirring and be thorough! And in case you are wondering, yes you can use your hands…
Step 6: This is the endgame you are going for… every ingredient consistently mixed. I like to take a weight of the batter right about now. In this try I got about 15oz… just enough for 3 5oz patties.
Step 7: Spread the shrimp batter on a baking sheet. I like using the chopped shrimp as a guideline for how much to spread it out. Put it in the freezer for about 20 minutes so it can set… The lower temperature helps with forming the patties later.
Step 8: While the batter is setting, switch gears to the sauce. Add the ingredients to YOUR liking… remember, this sauce is your touch.
Step 9: Stir vigorously. Any mayo based sauce needs the extra work to avoid mayo chunks… Refrigerate when done.
Step 10: Remember the weight of the batter earlier? In this cased my recipe yielded roughly 15oz of batter. I split this up for 3 5oz patties.
Step 11: Oil the preheated, medium heat cast iron skillet with the vegetable oil and drop in the patty. Cook for approximately 2 minutes on each side, or until you reach an internal temperature of 130 degrees Fahrenheit. Beware of over cooking!
Step 11 continued: This is an example of the color you are going for.
Step 12: Time to enjoy! Toast your favorite bun, add a cooked shrimp patty, veggies of your choice, and the sauce you whipped up… We love adding a side of steak fries and ketchup to finish off the dish. Enjoy!!