alive logo

Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango


    Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb.


    Keep those burgers juicy

    Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.


    Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango


      • 1 lb (450 g) raw, peeled, and deveined shrimp
      • 1 garlic clove, peeled and minced or grated
      • 1/2 tsp (2 mL) peeled and grated gingerroot
      • 1 whole green onion (trimmed), finely diced
      • 1 organic egg white
      • 1/4 cup (60 mL) panko crumbs
      • 1 tsp (5 mL) black sesame seeds (optional)
      • 4 radishes, washed and trimmed
      • 1 Tbsp (15 mL) fresh lime juice
      • 2 cups (500 mL) bean sprouts
      • 1 cup (250 mL) roughly chopped pea shoots
      • 1/4 cup (60 mL) chopped cilantro
      • 1 Tbsp (15 mL) rice wine vinegar
      • 1/4 tsp (1 mL) sesame oil
      • 1/4 tsp (1 mL) coconut sugar
      • Ripe mango, peeled and thinly sliced
      • 4 multigrain thin buns, or alternatively, serve on rice
      • Miso yogurt dressing (optional)


      Per serving:

      • calories337
      • protein34 g
      • total fat 6 g
        • sat. fat1 g
      • total carbohydrates42 g
        • sugars15 g
        • fibre6 g
      • sodium442 mg



      Into food processor, place 1/4 of prepped shrimp and blend to a fine, ground paste. Add remaining shrimp, and pulse a few times to dice and combine, scraping down sides of bowl, if necessary. Place shrimp into medium-sized mixing bowl and add garlic, gingerroot, green onion, egg white, panko crumbs, and black sesame seeds (if using). Mix to combine.


      Divide ground shrimp into 4 portions and, with your hands, form into patties. Refrigerate or freeze for approximately 15 to 30 minutes.


      While patties are in fridge, use mandoline to thinly slice radishes. Place sliced radishes in small glass bowl, and top with lime juice. Let sit for 20 minutes, and drain before using.


      In another small bowl, combine bean sprouts, chopped pea shoots, and cilantro. Toss with rice wine vinegar, sesame oil, and coconut sugar.


      Over medium heat, pan-fry patties for 4 minutes on each side, or until pink all the way through. Serve on bun (or rice) and top with pickled radishes, bean sprout slaw, sliced mango, and your choice of condiments or creamy dressing (such as miso yogurt for great umami flavour).



      SEE MORE »
      Cherry Saffron Rosewater Clafoutis

      Cherry Saffron Rosewater Clafoutis