Shrimp Burgers with Kimchi
We are loosening the hatches here in Maryland, and so I feel that labeling this post (the last before I take my summer hiatus) Corona Kitchen, Week 13 would be somewhat misleading. Things are certainly not business as usual but I would be lying if I said that I was still unpacking my groceries in the garage or that I was not looking forward to celebrating Kyle’s high school graduation with dinner tonight at an actual restaurant (!) (outside, mind you). So here’s to easing into summer with caution.
This recipe for Shrimp Burgers with Kimchi appeared in the May 21, 2020 Food section of The Washington Post. I finally got around to reading the section this past week and when I came across this recipe, immediately forwarded it to my sister in Salt Lake City. It had her name written all over it, in no small part due to the fact that Julie had recently made a batch of her own kimchi. She made the burgers for friends the next night and called me with rave reviews. “The burgers come together in 10 minutes and everyone loved them!”
Have no fear, you do not need to make your own kimchi for this recipe (even the author doesn’t take that extra step) nor do you even have to be a kimchi liker/lover. If I’m completely honest, I could barely taste the kimchi in my well-dressed burger. But if you happen to be a kimchi-lover, feel free to pile some on top of your cooked burger. Another option is a leaf of Bibb lettuce and thinly sliced cucumbers (as pictured) or pickled red onions, avocado, sriracha mayo, the possibilities are many. The bun is also optional. I loved the taste of these Shrimp Burgers with Kimchi as well as the fact that there is no filler just fresh, flavorful ingredients. I plan to make these on repeat all summer and hope that you do the same.
With that, I will say goodbye for now. I’m going to take this time to breathe, explore and recharge. I look forward to returning in the fall when my nest will be one lighter, my feelings will most certainly be mixed and my arsenal of favorite recipes will be replenished. Until then, be safe and enjoy!
Shrimp Burgers with Kimchi
Ingredients
- 1 lb shelled and deveined raw shrimp divided
- 1 Tbls fresh ginger peeled and coarsely chopped
- 2 scallions coarsely chopped
- 1/3 c fresh cilantro leaves
- 1/4 c kimchi coarsely chopped
- 1 Tbls canola or grapeseed oil or oil spray
- 4 burger buns (brioche or regular) toasted optional
- Bibb lettuce leaves, for serving optional
- Avocado slices, for serving optional
- Thinly sliced cucumber, for serving optional
- Sriracha mayo, for serving optional
- kimchi, for serving optional
Instructions
- Place about half the shrimp, all of the ginger and the scallions in the bowl of a food processor and pulse until the ginger and scallion are finely chopped and the shrimp has become a smooth paste. (You will need to scrape the bowl down with a spatula a few times to get everything evenly incorporated.)
- Add the remaining shrimp, the cilantro and kimchi and pulse a few times so the shrimp is chopped but still quite chunky.
- Wet your hands and shape the mixture into four patties, rewetting your hands as necessary; refrigerate for 20 minutes.
- Heat a grill pan over medium heat. Brush both sides of each patty with oil (or spray) and cook until a deep brown crust has formed outside the burger and the inside is cooked through, about 7 minutes per side.
- Serve in burger buns or lettuce wraps with any of the optional toppings, if desired.