Servings:8
There are salmon and tuna burgers, and one could easily call a crab cake a crab burger. But because they lack fat, they make nice burgers but not crunchy-crusted, drip-down-the-chin ones. So why not take a cue from the shu mai dumpling, which mixes shrimp and pork? This gives you uncommon flavor in a burger—not only from the shrimp, but also from the combination of Asian ingredients—with adequate fat.
This recipe is excerpted fromThe Essential New York Times Grilling Cookbook. Read ourreview.
May 25, 2010: “The Minimalist: For the Grill, Burgers Beyond the Basic,” by Mark Bittman
This is the awesomest recipe!!! So easy and tasty. Have given it to many friends to try, and it has become a staple. Sometimes getting the texture right is difficult, since it's easy to overprocess. Putting the burgers in the fridge for a bit to "harden" can help them not fall apart on the grill. And I also find that making a spicy herb aioli to go with it is great - it needs a little sauce.
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