Description
Hey flavor explorer—Olivia here! Ready to skip the ordinary and bring Seoul street food vibes right to your kitchen? These Korean-Style Shrimp Burgers are crispy on the outside, tender inside, and loaded with punchy, tangy sauce and fresh crunch. Think seaside seafood shack meets sizzling Korean night market—all in one juicy bite. Grab your skillet and let’s make burger magic happen tonight!
Ingredients
For the Sauce:
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4 tbsp mayo (or Greek yogurt)
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1 tbsp lemon juice (or rice vinegar)
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2 tbsp diced pickles (or relish)
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1 tbsp Dijon mustard
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1 tbsp sugar (or honey/maple syrup)
For the Shrimp Patty:
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20 medium shrimp (size 41–50), roughly chopped
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1 tsp salt
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½ egg (beat whole egg, use half)
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½ tbsp dried parsley (or fresh dill)
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¼ onion, finely diced
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1 tbsp potato starch (or cornstarch)
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¼ cup + 2 tbsp panko
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Extra ½ cup panko for coating
To Build:
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2 soft potato buns (or brioche)
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Lettuce, cabbage, pickled onions—your choice!
Instructions
1️⃣ Make the Sauce: Whisk mayo, lemon juice, pickles, Dijon, and sugar. Chill to let flavors mingle.
2️⃣ Prep Shrimp: Pat shrimp dry, chop into pea-size chunks for texture.
3️⃣ Form Patties: Combine shrimp, salt, egg, parsley, onion, starch, and panko. Gently mix, divide into 2 patties, and press into extra panko to coat both sides. Chill 10 min.
4️⃣ Pan-Fry: Heat 2 tbsp oil in a skillet on medium. Cook patties 3–4 min per side until golden and opaque.
5️⃣ Toast & Build: Toast buns cut-side down in skillet. Slather sauce on both sides, add lettuce, patty, extra toppings, and the top bun. Enjoy immediately for max crunch!
Notes
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Don’t over-chop shrimp—chunks = juicy texture.
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Chill patties for better shape & crust.
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Love heat? Stir gochujang into the sauce!
- Prep Time: 15 min
- Cook Time: 10 min
Nutrition
- Calories: 420 cal Per Burge
- Fat: 22g
- Carbohydrates: 28g
- Protein: 25g