Crispy Golden Shrimp Burgers
Recipe GLPRb3b5a9f5dce21e
Succulent shrimp patties coated in golden panko and fried until crispy, served on toasted brioche buns with creamy egg salad, fresh cabbage, and zesty wasabi mayonnaise. These restaurant-quality burgers deliver seafood elegance in every bite.
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Ingredients
4 hard-boiled eggs, coarsely chopped
¼ medium onion, finely chopped
4 tablespoons mayonnaise, preferably Kewpie
2 tablespoons ketchup
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon Morton), divided, plus more as needed
12 ounces shrimp, peeled and deveined
2 teaspoons potato starch or cornstarch
½ teaspoon freshly ground black pepper
2 large eggs, beaten to blend, divided
4 cups Vegetable oil for frying, approximately 4 cups, plus more as needed
1 cup panko breadcrumbs
⅓ cup all-purpose flour
2 tablespoons unsalted butter
4 brioche buns, split
4 tablespoons wasabi mayonnaise (such as Kikkoman Wasabi Sauce)
¼ medium head of savoy cabbage, cored and thinly sliced
Directions
Combine the chopped hard-boiled eggs, finely diced onion, mayonnaise, ketchup, and ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon Morton) in a small bowl. Stir until the ingredients are evenly blended into an egg salad. Cover and refrigerate until ready to serve.
Coarsely chop about one-third of the shrimp into ½-inch pieces. Finely mince the remaining two-thirds of the shrimp (a food processor works well for this). Transfer all shrimp to a medium bowl. Add the potato starch, black pepper, 1 tablespoon of the beaten eggs, and ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon Morton) to the shrimp. Mix gently until just combined. Lightly oil your hands, then divide the mixture into 4 equal portions and shape each into a compact ½-inch-thick patty. Place the patties on an oiled baking sheet and refrigerate for at least 1 hour before frying.
Place the panko breadcrumbs in one shallow bowl, the all-purpose flour in a second shallow bowl, and the remaining beaten eggs in a third shallow bowl. Working with one chilled patty at a time, lightly dredge it in flour, shaking off any excess. Dip the floured patty into the beaten egg, allowing excess egg to drip back into the bowl, then coat all sides thoroughly in the panko, pressing gently so the breadcrumbs adhere. Shake off any excess and set the breaded patty on a clean plate.
Pour the vegetable oil into a large, heavy skillet (cast iron is ideal) to a depth of about 1 inch up the sides. Attach a deep-fry thermometer to the side of the pan. Heat the oil over medium heat until the thermometer reads exactly 350°F. Carefully slide 2 of the breaded patties into the hot oil and fry for approximately 3 minutes on the first side until golden brown and crispy, then flip and fry the second side for another 3 minutes until golden and cooked through. Transfer the fried patties to a wire rack set over a rimmed baking sheet and season immediately with a light sprinkle of kosher salt. Allow the oil to return to 350°F, then repeat with the remaining 2 patties.
Melt 1 tablespoon of unsalted butter in a large skillet over medium heat. Place 2 brioche bun halves cut-side down in the butter and toast until golden brown, about 2 minutes. Transfer the toasted buns to serving plates. Add the remaining 1 tablespoon of butter to the pan, then toast the remaining 2 brioche buns in the same manner.
Spread 1 tablespoon of wasabi mayonnaise on each toasted bottom brioche bun half. Top with a handful of thinly sliced savoy cabbage, then place one warm crispy shrimp patty on top. Generously spoon the reserved egg salad over the patty and cover with the top bun half. Serve immediately while the patties are still hot and crispy.
