Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango

Next stop, Asia! This shrimp burger combines classic Asian flavors with unique toppings for rich umami flavor with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavor bomb.

Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango

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Servings

4

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Ingredients

• 1 lb raw peeled, and deveined shrimp
• 1 garlic clove peeled and minced or grated
• 1/2 tsp peeled and grated gingerroot
• 1 whole green onion finely diced, trimmed
• 1 organic egg white
• 1/4 cup panko crumbs
• 1 tsp black sesame seeds optional
• 4 radishes washed and trimmed
• 1 Tbsp fresh lime juice
• 2 cups bean sprouts
• 1 cup roughly chopped pea shoots
• 1/4 cup chopped cilantro
• 1 Tbsp rice wine vinegar
• 1/4 tsp sesame oil
• 1/4 tsp coconut sugar
• Ripe mango peeled and thinly sliced
• 4 multigrain thin buns or alternatively, serve on rice
• Miso yogurt dressing optional

Ingredients 1 lb raw peeled, and deveined shrimp 1 garlic clove peeled and minced or grated 1/2 tsp peeled and grated gingerroot 1 whole green onion finely diced, trimmed 1 organic egg white 1/4 cup panko crumbs 1 tsp black sesame seeds optional 4 radishes washed and trimmed 1 Tbsp fresh lime juice 2 cups bean sprouts 1 cup roughly chopped pea shoots 1/4 cup chopped cilantro 1 Tbsp rice wine vinegar 1/4 tsp sesame oil 1/4 tsp coconut sugar Ripe mango peeled and thinly sliced 4 multigrain thin buns or alternatively, serve on rice Miso yogurt dressing optional

Servings 4 Print Recipe

Instructions

1. Into food processor, place 1/4 of prepped shrimp and blend to a fine, ground paste. Add remaining shrimp, and pulse a few times to dice and combine, scraping down sides of bowl, if necessary. Place shrimp into medium-sized mixing bowl and add garlic, gingerroot, green onion, egg white, panko crumbs, and black sesame seeds (if using). Mix to combine.
2. Divide ground shrimp into 4 portions and, with your hands, form into patties. Refrigerate or freeze for approximately 15 to 30 minutes.
3. While patties are in fridge, use mandoline to thinly slice radishes. Place sliced radishes in small glass bowl, and top with lime juice. Let sit for 20 minutes and drain before using.
4. In another small bowl, combine bean sprouts, chopped pea shoots, and cilantro. Toss with rice wine vinegar, sesame oil, and coconut sugar.
5. Over medium heat, pan-fry patties for 4 minutes on each side, or until pink all the way through. Serve on bun (or rice) and top with pickled radishes, bean sprout slaw, sliced mango, and your choice of condiments or creamy dressing (such as miso yogurt for great umami flavor).

Recipe Notes

Per serving: 337 calories; 34 g protein; 6 g total fat (1 g sat. fat); 42 g total carbohydrates (15 g sugars, 6 g fiber); 442 mg sodium