Crispy Golden Shrimp Burgers

This recipe piqued my interest. Doug and I like a good burger and I really like shrimp. I knew going in that this would be an intricate recipe and often my judgment on those comes down to whether it was worth the time to make it. This one ended up somewhere in the middle. Doug tried it as written: with the wasabi mayonnaise. I do not like wasabi so I used regular mayo. Either way it really didn't have a lot of flavor. I think the shrimp could have used something like Old Bay or garlic powder; whatever you would normally do to season shrimp.

• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more to taste
• 12 oz shrimp, peeled, deveined
• 2 tsp potato starch or cornstarch
• 1/2 tsp freshly ground black pepper
• 2 large eggs, beaten to blend, divided
• 4 hard-boiled eggs, coarsely chopped
• 1/4 medium red onion, finely chopped
• 4 Tbsp mayonnaise
• 2 Tbsp ketchup
• vegetable oil for frying (about 4 cups), plus more
• 1 cup panko
• 1/3 cup all-purpose flour
• 2 Tbsp unsalted butter
• 4 brioche buns, split
• 4 Tbsp wasabi mayonnaise (such as Kikkoman wasabi sauce)
• 1/4 medium head of savoy cabbage, cored, thinly sliced

Cut 1/3 shrimp into 1/2 inch pieces; finely chop remaining shrimp (or pulse in a food processor). Transfer all shrimp to a medium bowl. Mix in potato starch, pepper, 1 Tbsp beaten eggs, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt. Using oiled hands, divide mixture into 4 portions, then shape into 1/2 inch thick patties. Place on an oiled baking sheet and chill 1 hour.

While the patties chill, mix hard-boiled eggs, onion, mayonnaise, ketchup, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt in a small bowl until combined. Set egg salad aside.

Place panko, flour, and remaining beaten eggs in 3 separate shallow bowls. Working with 1 patty at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.

Pour oil into a large heavy skillet or deep fryer. Must be at least 1-inch deep and get up to 350 degrees. Working in batches, carefully slide patties into oil and fry, turning halfway through, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

Melt 1 Tbsp butter in another large skillet over medium heat. Working in batches and adding the remaining 1 Tbsp butter between batches, toast buns, cut sides down, until golden brown, about 2 minutes. Transfer to plates. Spread each bottom bun with 1 Tbsp wasabi mayonnaise. Top each with some cabbage and a patty. Spoon reserved egg salad over it and close burgers.

NOTES: Egg salad can be prepared 1 day ahead, covered and chilled. Patties can be formed 12 hours ahead, covered and chilled.

Serves 4

Prep Time: 25 minutes

Total Time: 25 minutes plus chilling

Recipe from Bon Appetit magazine