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Recipes
June 2022

Crispy Golden Shrimp Burgers

By Jessie YuChen

4.6

(14)

burger on top of textured surface behind teal cloth
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Everyone has their favorite crustacean-and-bread combo. Lobster rolls, crab cakes…the list goes on. But for me shrimp burgers reign supreme. Probably influenced by the TV commercials for Japanese chain MOS Burger I watched growing up, where kids wearing shorts joyfully chomp into burgers (cue the dramatic closeup of golden fried shrimp morphing into a patty), I can’t resist crispy shrimp nestled between buttered and toasted brioche buns. Create texture in your patties by cutting one third of the shrimp into chunky ½" pieces, while finely chopping the remaining quantity. With a bed of thinly sliced cabbage for freshness and a plop of egg salad that puts the whole thing over the top (in a good way), it’s childhood on a plate.

Both the egg salad and shrimp patties can be made ahead of time: Prepare and store egg salad in the fridge up to 24 hours ahead; shrimp patties can be formed and stored in the fridge up to 12 hours ahead. —Jessie YuChen

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

4

hard-boiled eggs, coarsely chopped

¼

medium onion, finely chopped

4

Tbsp. mayonnaise (preferably Kewpie)

2

Tbsp. ketchup

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more

12

oz. shrimp, peeled, deveined

2

tsp. potato starch or cornstarch

½

tsp. freshly ground black pepper

2

large eggs, beaten to blend, divided

Vegetable oil (for frying; about 4 cups), plus more

1

cup panko

⅓

cup all-purpose flour

2

Tbsp. unsalted butter

4

brioche buns, split

4

Tbsp. wasabi mayonnaise (such as Kikkoman Wasabi Sauce)

¼

medium head of savoy cabbage, cored, thinly sliced

Special equipment

A deep-fry thermometer

Need to make a substitution?

Preparation

  1. Step 1

    Mix hard-boiled eggs, onion, mayonnaise, ketchup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until combined. Set egg salad aside.

    Step 2

    Cut one third of shrimp into ½” pieces; finely chop remaining shrimp (or pulse in a food processor). Transfer all shrimp to a medium bowl. Mix in potato starch, pepper, 1 Tbsp. beaten eggs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Using oiled hands, divide mixture into 4 portions, then shape into ½”-thick patties. Place on an oiled baking sheet and chill 1 hour.

    Step 3

    Place panko, flour, and remaining beaten eggs in 3 separate shallow bowls. Working with 1 patty at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.

    Step 4

    Pour oil into a large heavy skillet, preferably cast iron, to come 1” up sides. Clip thermometer to sides of pan. Heat oil over medium until thermometer registers 350°. Working in 2 batches, carefully slide patties into oil and fry, turning halfway through, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

    Step 5

    Melt 1 Tbsp. butter in another large skillet over medium heat. Working in 2 batches and adding remaining 1 Tbsp. butter between batches, toast buns, cut sides down, until golden brown, about 2 minutes. Transfer to plates.

    Step 6

    Spread each bottom bun with 1 Tbsp. wasabi mayonnaise. Top each with some cabbage and a patty. Spoon reserved egg salad over and close burgers.

    Do ahead: Egg salad can be made 1 day ahead; cover and chill. Patties can be formed 12 hours ahead; cover and keep chilled.

Explore Bon AppétitDinnerMainSandwichBurgerShrimpShellfishSeafoodSavoy CabbageCabbageLeafy GreensVegetableDeep-fry