Thai Shrimp Burgers

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Thai Shrimp Burgers to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Thai Shrimp Burgers, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a food processor, blend 1/3 of the shrimp into a paste

Step 2: Technique & Execution

Add remaining shrimp; pulse until finely chopped

Step 3: Technique & Execution

Transfer to a bowl

Step 4: Technique & Execution

Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork

Step 5: Technique & Execution

Divide into 4 portions

Step 6: Technique & Execution

Pat with fingertips to flatten to about 4 inches wide