RECIPES: Recipe Details

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Put the Lime in the Coconut Shrimp Burger

Ingredients 

Patties:
2 lbs. medium shrimp,peeled,deveined,rough chopped
3 cloves garlic,finely minced
1 Tbls. finely grated lime zest
4 Tbls. fresh lime juice
1 1/4 tsp. sea salt
1 tsp. ground red pepper
1 egg white
2 Tbls. coconut milk
1/3 cup unsweetened shredded coconut (medium shred)
1/2 cup panko bread crumbs
** 1 tsp. vegetable oil for greasing hands

Coconut Lime Slaw:
1 tsp. finely grated lime zest
3 Tbls.fresh lime juice
4 Tbls. mayonnaise
3 Tbls. coconut milk
2 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. sea salt
1/2 tsp. coconut extract
1/4 cup crushed pineapple,drained well
12 oz. finely shredded green cabbage
1 Tbls. finely chopped cilantro
1 Tbls. finely chopped basil

**3 Tbls vegetable oil for brushing on grill rack.
6 white hamburger buns,split

Instructions 

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to a medium-hi heat.

To make the patties,place shrimp into a food processor along with the garlic,lime zest,lime juice,sea salt,red pepper,egg white and coconut milk.Pulse mixture 7 times at 3 second intervals. Place mixture into a large bowl and stir in the coconut and bread crumbs,mix well.Grease hands with the vegetable oil and form mixture into 6 equal sizes patties about 4-5 inches in diameter.Place patties on a parchment lined baking sheet and chill until ready to grill.

To make the slaw, combine the lime zest,lime juice,mayonnaise, coconut milk,sugar,black pepper,sea salt and coconut extract,mix well,stir in the crushed pineapple,cabbage,cilantro and basil.Stir until mixture is completely coated.Cover with plastic wrap and chill until ready to use.

Brush grill rack with vegetable oil. Place patties on grill rack over heat and grill for 3-4 minutes per side turning only once.Place buns cut side down,around the outer part of the grill during the last two minutes of grill time until lightly toasted.Remove patties and buns.

To assemble, place bottom buns cut side up , top each bun with a patty ,top patties with equal amounts of the coleslaw (about 1/2 cup on each patty) and place top bun cut side down over slaw.Serves 6.

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