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March 29, 2006
Mini-shrimp burgers

[bento with mini shrimp burgers, rice, kung pao chicken]

Top: mini shrimp burgers with chili mayo, baby greens, tomato and red onion
Bottom: Trader Ming's kung pao chicken
Dessert: (not pictured) minneola, strawberries with brown sugar



Yet another non-Japanese bento today. I miniaturized one of our all time favorite recipes -- Shrimp Burgers with Chili Mayonnaise. Holy moly, people. I am not kidding. If you like shrimp, you will love this recipe. You have to try it! Normally these are the size of normal patties and you serve them on hamburger buns. For the bento, I used mini-pitas and little grape tomato slices so they'd fit. :)

SHRIMP BURGERS WITH CHILI MAYONNAISE
Ingredients
- Burgers -
1 lb. medium shrimp, peeled, deveined, and coarsely chopped
1/8 cup light mayonnaise
1/2 medium red onion, minced
1/2 tsp. Worcestershire sauce
pinch of cayenne pepper
kosher salt and freshly ground black pepper
1/2 cup plain dry bread crumbs
Canola or safflower oil for frying
- Accompaniments -
1/4 cup light mayonnaise
1/8 cup chili sauce (I use Sriracha)
hamburger buns and/or mini pita breads
tomato slices (or cherry/grape tomato slices)
mixed baby greens
Steps
  1. Put the shrimp, mayonnaise, onion, Worcestershire sauce, cayenne pepper, and salt and pepper to taste in a large bowl and mix well. Shape into patties and place on a baking sheet. (I find that 1 lb. of shrimp is enough to make 2 regular-sized patties for dinner plus 3 baby patties for bento. You can also double the recipe and make 6 regular-sized patties.) Cover with plastic wrap and chill in the refrigerator for 4-5 hours or overnight. (These also freeze well at this point.)
  2. Put the bread crumbs on a plate and carefully dredge the patties. They will fall apart easily -- be gentle!
  3. Pour oil in a skillet to a depth of about 1/2 inch and heat over medium heat until hot, but not smoking (use a small frying pan and much less oil if you're doing the bento-sized patties). Fry the patties until crisp and golden, about 5 minutes per side for regular patties and 3 minutes for bento patties. Check and adjust the heat to make sure they don't burn. Drain on paper towels.
  4. Combine the chili and mayonnaise in a small bowl and mix well. Spread the underside of each hamburger bun (or the insides of the pita breads) with the chili mayo, place a burger on the bun, then top with tomato slices, onion rings, and lettuce. Ta da!
This recipe is adapted from The Beach House Cookbook by Barbara Scott-Goodman.
© Cooking Cute