The Washington Post

Shrimp Burgers With Kimchi

Shrimp Burgers With Kimchi 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish May 21, 2020

These plump, flavor-packed burgers show off one of shrimp’s lesser-known assets: When ground, it becomes sticky and easily forms into a patty shape without any egg or bread crumbs, as needed for other fish cakes. Seasoned with aromatic ginger, scallion, kimchi (any variety will work), and a generous handful of fresh cilantro, the patties deliver a big flavor punch with few ingredients. Serve them on buns or lettuce leaves with slices of crisp cucumber, buttery avocado and a squirt of ketchup and/or hot sauce.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound shelled and deveined raw shrimp, divided
  • One (3/4-inch) piece fresh ginger, peeled and coarsely chopped
  • 2 scallions, coarsely chopped
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup kimchi, coarsely chopped
  • 1 tablespoon canola or grapeseed oil
  • 4 burger buns, toasted (optional)
  • Bibb lettuce leaves, for serving (optional)
  • Avocado slices, for serving (optional)
  • Thinly sliced cucumber, for serving (optional)
  • Ketchup, for serving (optional)
  • Sriracha, for serving (optional)

Directions

Place about half the shrimp, the ginger and the scallions in the bowl of a food processor and pulse until the ginger and scallion are finely chopped and the shrimp has become a smooth paste. (You will need to scrape the bowl down with a spatula a few times to get everything evenly incorporated.) Add the remaining shrimp, the cilantro and kimchi and pulse a few times so the shrimp is chopped but still quite chunky. Wet your hands and shape the mixture into four patties, rewetting your hands as necessary; refrigerate for 20 minutes.

Heat a grill pan over medium heat. Brush both sides of each patty with oil and cook until a deep brown crust has formed outside the burger and the inside is cooked through, about 7 minutes per side.

Serve in burger buns or lettuce wraps with sliced avocado, cucumber, ketchup and/or Sriracha, if desired.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 171


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 0g 0%

Cholesterol: 213mg 71%

Sodium: 255mg 11%

Total Carbohydrates: 2g 1%

Dietary Fiber: 1g 4%

Sugar: 0g

Protein: 30g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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