PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
Crispy and tender, fried fish sandwiches have nothing on these crispy shrimp katsu burgers. Inspired by a popular sandwich at a Japanese chain called Lotteria, you may have even spied these (also known as ebi katsu) at several McDonald’s internationally or in restaurants across the US. The patty is made with chopped shrimp and is coated in panko bread crumbs that give the burger a deliciously crunchy coating. Serve them with French fries and follow with an ice-cold milkshake.
For the perfect shrimp burger, you’ll first pulse some of the shrimp to a paste in the food processor, which helps hold the patty together. Then you’ll fold in the remaining shrimp to give the burger texture and bite. The shrimp mixture can be a bit sticky, so dampen your hands to prevent it from sticking and form the best patties, then—if you have time—refrigerate them for a bit before breading, which also helps prevent them from breaking apart.
While the patties chill, work on the slaw for the shrimp or get ahead on cleaning so you can enjoy your delicious burger with a gloriously clean kitchen.
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Yields:
4
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
55
mins
large shrimp, tails removed, peeled, and deveined, divided
mayonnaise (preferably kewpie)
Tonkatsu sauce or ketchup, for drizzling
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- In a food processor, pulse onion, cornstarch, two-thirds of shrimp, and 1/4 teaspoon salt until a paste forms, about 30 seconds. Add remaining one-third of shrimp and pulse until chopped into bite-size pieces and evenly distributed, about 3 pulses. (Stop if mixture begins to form into a paste.)
- Using damp hands, form shrimp mixture into 4 (1/2″-thick) patties. Cover and refrigerate until well chilled, at least 30 minutes and up to overnight.
- In a medium bowl, combine coleslaw mix, mayonnaise, and lime juice; season with salt, if desired.
- In a shallow bowl, place flour. In another shallow bowl, beat eggs to blend. In a third shallow bowl, place panko. Working one at a time, dip patties into flour, shaking off excess, then into egg, letting excess drip off, and finally into panko, pressing into patties with your fingertips. Transfer patties to a plate.
- Into a large, heavy pot, for oil to a depth of about 1/2″ and heat over medium-heat until shimmering. Working in batches, cook patties, turning once, until golden and cooked through, 1 to 2 minutes per side. Transfer patties to a paper towel-lined plate.
- Arrange patties on bottom buns. Top with a generous drizzle of tonkatsu sauce and a pile of coleslaw mixture. Close burgers with top bun and serve.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
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