RECIPES: Recipe Details
INDONESIAN SHRIMP SATE BURGERS WITH LIGHTLY PICKLED FRESH CUCUMBER
1 ½ lbs. fresh peeled and deveined raw shrimp with tails removed
1/3 C. cilantro, chopped
2 green onions, finely sliced
2 T. mayonnaise
1/3 C. prepared Jasmine rice (such as Uncle Ben’s Ready Rice)
2 t. lime juice
1 T. Thai style fish sauce
1 t. freshly peeled and grated ginger
2 t. salt
½ t. red pepper flakes
Cucumber Salad Ingredients
1 seedless cucumber, very thinly sliced
1 T. sugar
1 T. chives, chopped
2 t. basil, chopped
¼ C. seasoned rice vinegar
1 t. kosher salt
Peanut Sauce Ingredients
¼ C. creamy peanut butter
2 t. soy sauce
¼ t. cayenne pepper
1/3 C. coconut milk
1 T. very hot water
Vegetable oil for brushing on the pan, grill rack, and on the patties
4 T. butter, melted
6 Kaiser Rolls, split
Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the patties, place the shrimp into the bowl of a food processor and roughly chop. Place the chopped shrimp into a large mixing bowl. To the shrimp, add the chopped cilantro, sliced green onions, mayonnaise, Jasmine rice, lime juice, fish sauce, ginger, salt, and red pepper flakes. Carefully mix all ingredients until they are evenly distributed. Shape into 6 patties to fit the buns, cover with plastic wrap and chill until ready to cook.
To prepare the cucumber salad, place the sliced cucumber, sugar, chives, basil, seasoned rice vinegar and salt into a bowl. Toss to evenly coat the cucumbers, cover with plastic wrap, and chill until ready to use.
To prepare the peanut sauce, whisk together the peanut butter, soy sauce, cayenne pepper, coconut milk and water into a bowl. Whisk until mixture is smooth. Cover with plastic wrap and set aside.
Once the grill is heated, place a frying pan onto the grill rack and allow it to heat. While heating, lightly brush the rest of the grill rack with vegetable oil. Brush patties with oil and place them on the hot pan, allowing the patties to cook for 30-60 seconds on each side until slightly firm. Remove the patties from the pan, and place them directly onto to grill rack. Cover and cook until browned, about 3 minutes. Brush the patties again with oil, and turn. Allow to cook for an additional 4 to 5 minutes, or until opaque in color. During the last few minutes, brush the butter on the cut side of each roll and arrange the rolls around the outside of the grill, cut side down. Allow rolls to toast slightly before removing.
To assemble the burgers, spread each roll bottom with a portion of Peanut Sauce. Place a patty on top of the sauce, and top with a portion of drained cucumber salad. Add the roll top and serve.
Makes 6 burgers.
This is a refreshing and light burger, perfect for warm summer evening!