This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.
INGREDIENTS (for 4 servings):
- 1 1/2 pounds large shrimp, peeled
- 2 large garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 1 jalapeno pepper, seeded and minced
- 6 tablespoons minced cilantro
- 3 Green Onions, thinly sliced
- 1/2 cup Thai peanut sauce
- 1/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 2 cups slaw mix
- 4 small (4 inch) pita breads
In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.
For gas grill:About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, until opaque, about 3 1/2 to 4 minutes per side.
This recipe was originally featured in the USA WEEKEND article Not Your Average Burger.
Find the Perfect Recipe from Pam Anderson.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.