We love that anything can be a burger - even shrimp! These high-satiety patties are reminiscent of a wonton filling, with bright notes of ginger and lime zest, finished off with a touch of garlic. They're light, airy, and served with a creamy yogurt sauce that offers a bit of heat. Eat them as they are, sandwiched between lettuce "buns," or make them minis and share them as an appetizer!
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Instructions
Shrimp burger
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Roughly chop the shrimp, zucchini, scallions, and garlic cloves and add them to a food processor.
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Pulse until the mixture starts to stick together, it's fine if you still see a few chunks, it adds texture.
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Add the grated ginger, lime zest, salt, and black pepper and pulse again briefly to combine.
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Add the oil to a non-stick pan over medium heat. Use a 1/2-cup measure (or small cup with a volume of around 120ml) to form mounds and drop them straight into the hot pan. Use a spatula to flatten them to at least 3/4-inch (2cm) thick, and shape them into rounds. You may need to fry them in a few batches.
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Cook the patties for 5-6 minutes until the underside is golden. Flip carefully and repeat on the other side for about 4 minutes, until pink in the middle.
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While the burgers are cooking, make the sauce. Stir together the Greek yogurt, mayonnaise, lime zest, lime juice, and hot sauce. Taste and add salt and black pepper if needed. Cover and chill in the refrigerator until ready to serve.
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Serve each shrimp burger between lettuce leaves with a dollop of sauce.
Sauce
Recommended special equipment
Food processor
