4burger buns (brioche or regular) toasted optional
Bibb lettuce leaves, for serving optional
Avocado slices, for servingoptional
Thinly sliced cucumber, for serving optional
Sriracha mayo, for serving optional
kimchi, for servingoptional
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.