Burger Bar shares how to create a healthy Thai burger.
RECIPE: Burger Bar's "Thai Boxer" Shrimp Burger
1 pound large peeled and deveined shrimp
1 shallot, diced
3 cloves of garlic, chopped
1/8 cup rice flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg white (yolk is not used)
Vegetable, canola or grapeseed oil
Add the shrimp, shallot and garlic to a food processor and pulse until smooth. Combine shrimp in a large bowl with the rice flour, sugar, egg white, salt and pepper and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes, then add a splash of oil to a pan over medium heat and cook until slightly golden brown. Flip the patty and repeat. Serve on a Brioche Bun topped with Bahn Mi Slaw, Spicy Aioli and Shredded Lettuce. Enjoy!
Bahn Mi Slaw:
2 red onions
2 Hothouse cucumbers
Combine 1 cup rice wine vinegar and 1/2 cup each sugar and water in a saucepan. Cook over medium-high heat until the sugar dissolves, about 2 minutes; let cool. Combine shredded carrots, red onions and cucumbers in a bowl. Add the vinegar mixture and refrigerate 30 minutes. Stir in 1 thinly sliced jalapeno and 1/2 cup cilantro.
1 cup Mayonnaise
3 tablespoons Sriracha
1 tablespoon Olive oil
1 teaspoon Rice wine vinegar
1 teaspoon Yuzu juice
1/2 teaspoon Sesame oil
1/4 teaspoon of Shichimi Togarashi (a spicy powdered assortment of dried chili peppers and other ingredients, including red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed)
Combine all ingredients and stir together until smooth. Store in the refrigerator until ready to use, up to a week.