Healthy(er) Shrimp Burgers (Gluten-Free Katsu Style)
I do love being pescatarian, but boy do I sometimes miss burgers. For example, my family practically lives off BBQ’s in the summer, and while I do love BBQ’d fish and veggies, I do find myself wanting something like a burger or a sausage. I know that you can buy vegetarian burgers and sausages in pretty much every supermarket, but I’m wary of how processed they are and what’s in them.
I didn’t think I’d lived a particularly sheltered life until I saw Emily, from http://www.fashionfoiegras.com, post about a ‘shrimp burger’. ‘A what?’, I thought. Surely this wasn’t a thing, and surely I hadn’t been deprived all these years. I tell you what, life can be cruel, and I say this with conviction as I have now tried one.
I made this as I do most of my recipes unless it’s a family recipe or an existing one, I read about ten variants online and then find a combination that works for me. I’m a firm believer in not following recipes to the exact detail.
So, ironically, here’s the recipe for my Healthy(ish) Shrimp Burgers:
You will need (makes three):
150 g Gluten-Free Panko Breadcrumbs.
2 Tbsp Olive Oil.
200 g Small Prawns/Shrimps.
1/4 Tsp Mace (to taste).
1/4 Tsp Chilli Flakes (to taste).
1/4 Tsp White Pepper (to taste).
1 Tbsp Rice Wine Vinegar.
A pinch of salt.
1 Tbsp of crushed garlic (I use organic garlic puree).
1 Tbsp of tomato puree (I used sun-dried tomato puree).
2 Eggs whisked together.
150 g Gluten-Free Flour.
Begin by putting both the breadcrumbs and olive oil in a pan over a medium heat. You want to toast the breadcrumbs until they are a nice golden brown colour and then place them evenly in a large dish to cool.
Next, in a bowl mix together the prawns, mace, chilli flakes, pepper, salt, garlic, tomato puree and rice wine vinegar. Once thoroughly combined, add a little of the flour and the egg wash, these should help the prawn mixture to stick together. I would say it’s around two tablespoons of each.
In your hands, take a third of the prawn mixture and shape it into a burger. Dip it into the flour (I find it easiest to have the flour on a plate or shallow bowl), and ensure evenly covered. Repeat with the egg wash (you will have to get your hands dirty here). Now, place the burger gently into the tray with the breadcrumbs and make sure you have an even coating. Place the burger on a lined baking tray.
Repeat twice more with the remaining two-thirds of the prawns.
Place the baking tray, with the three burgers, into the oven at around 200 degrees(C). I would start checking regularly after about ten minutes. I usually leave mine in for around fifteen minutes, until they start to brown further.
Once ready, I leave mine to rest for a couple of minutes and serve in some gluten-free bread, or on a salad.
I hope you love these as much as I do!