Description
Discover the irresistible Crispy Korean Shrimp Burger featuring juicy, plump shrimp patties coated in crunchy Korean-style breadcrumbs, shallow fried to golden perfection, and topped with a creamy tangy tartar sauce. Perfectly toasted buns and fresh toppings complete this popular Korean-Japanese inspired main dish.
Ingredients
Scale
Homemade Sauce
- 4 Tbsp mayonnaise (or Greek yogurt for a healthier option)
- 1 Tbsp lemon juice
- 2 Tbsp diced pickles (about 1/2 a pickle)
- 1 Tbsp Dijon mustard
- 1 Tbsp sugar
Shrimp Patty
- 20 medium-sized shrimps (size 41–50 per pound)
- 1 tsp salt
- 1/2 egg
- 1/2 Tbsp dried parsley flakes
- 1/4 onion, diced
- 1 Tbsp potato starch (or corn starch as substitute)
- 1/4 cup + 2 Tbsp Korean-style breadcrumbs or Japanese panko
- 1/2 cup Korean-style breadcrumbs (for coating)
Burger Toppings
- 2 potato buns or your favorite burger buns
- Lettuce
- Cabbage
- Cheese (optional)
- Raw onions
- Tomato
- Peppers (optional)
Instructions
- Prepare the sauce: In a small bowl, mix together mayonnaise, lemon juice, diced pickles, Dijon mustard, and sugar until well combined. Set aside to allow flavors to meld.
- Toast the buns: Lightly oil or butter a small frying pan. Toast the inner sides of the hamburger buns until slightly golden and warm, keeping the outsides soft and untoasted for optimal texture contrast.
- Chop shrimp: Take about 15 shrimps and cut each into roughly 6 pieces. For the remaining 5 shrimps, cut into 2-3 pieces each. This balance keeps the patties juicy but provides a nice texture in each bite.
- Make the shrimp patties: In a medium bowl, combine all shrimp pieces with salt, half an egg, dried parsley flakes, diced onion, potato starch, and 1/4 cup plus 2 Tbsp Korean-style breadcrumbs. Mix gently but thoroughly until all ingredients are incorporated. Shape the mixture into two evenly-sized round patties.
- Coat patties: Spread the additional 1/2 cup of Korean-style breadcrumbs on a flat plate. Roll each shrimp patty thoroughly in the breadcrumbs to coat completely. This layer ensures maximum crunchiness when fried.
- Shallow fry patties: Pour enough oil into a frying pan to cover about half the thickness of each patty. Heat the oil until warm but not smoking. Carefully place the patties in the pan and fry each side for a few minutes until golden brown and cooked through. Turn gently to avoid breaking. Remove and drain excess oil on paper towels.
- Assemble the burgers: On the bottom bun, add cheese first if using, then layer lettuce or cabbage to keep the bun from getting soggy. Place the cooked shrimp patty on top, spread a generous amount of the creamy sauce over it, and add your favorite toppings such as raw onions, tomato slices, and peppers. Finish with the top bun and serve immediately for best texture and flavor.
Notes
- Using Greek yogurt instead of mayonnaise in the sauce is a great alternative for a lighter, healthier option.
- Korean-style breadcrumbs or Japanese panko provide the best crunch and texture; regular breadcrumbs may yield a different texture.
- Shallow frying uses less oil than deep frying and still achieves a crispy exterior, saving oil and calories.
- Cutting the shrimp into varied sizes keeps the patties juicy yet textured rather than mushy.
- Toast buns only on the inside for a perfect soft and crunchy balance.
- Feel free to customize toppings to your taste for a personalized burger experience.