RECIPES: Recipe Details
Thai Shrimp Burgers with Green Papaya Slaw and Sweet Chili Mayonnaise
12 ounces shrimp, peeled, deveined, tails removed
12 ounces Pacific cod fillet
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
2 teaspoons sesame oil
1 teaspoon Thai red curry paste
Zest of 1 lime
1 cup rice cracker crumbs
2 ounces fresh green beans, finely chopped
3 tablespoons finely chopped fresh cilantro
2 tablespoons peanut oil
Green Papaya Slaw:
1 small green papaya, shredded
2 carrots, shredded
2 scallions, sliced
Juice of 1 lime
1 tablespoon Thai fish sauce
2 teaspoons sugar
1/2 teaspoon sriracha
1/4 teaspoon black pepper
1/4 cup chopped peanuts
2 tablespoons coarsely chopped fresh cilantro
Sweet Chili Mayonnaise:
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 teaspoon lime juice
2 - 3 tablespoons vegetable oil for brushing the grill grates
6 croissants, split open
Preheat gas grill to medium-high or prepare a medium hot fire in a charcoal grill with a cover.
For patties, combine the shrimp, cod, egg, soy sauce, fish sauce, sesame oil, red curry paste and lime zest in the bowl of a food processor and pulse until coarsely ground but not pureed. Transfer to a large bowl and add cracker crumbs, green beans and cilantro. Handling the ingredients as little as possible, mix well and form into 6 oval patties. Cover with plastic wrap and refrigerate for 30 minutes or freeze for 10 minutes.
For slaw, mix together the papaya, carrots and scallions in a medium bowl. In a small bowl, stir together the lime juice, fish sauce, sugar, sriracha, and black pepper. Pour over the vegetables and stir to coat. Add the peanuts and cilantro and toss the slaw. Cover with plastic wrap and refrigerate or place in cooler.
To make the chili mayonnaise, whisk together in a small bowl the mayonnaise, sweet chili sauce and lime juice. Cover with plastic wrap and refrigerate or place in cooler.
When the grill is ready, brush the grate with vegetable oil. Brush both sides of the burgers with peanut oil. Place the patties on the grill, cover and cook for 4-6 minutes per side, turning only once. Remove the burgers from the grill to a plate, cover with foil and allow to rest for about 5 minutes. Place the croissants on the outer edges of the grill to warm for about 1 minute.
To assemble the burgers, spoon a serving of papaya slaw on the bottom halves of the croissants. Cut each burger in half and nestle it into the curve of the croissant. Add some chili mayonnaise and the top halves of the croissants. Cut each burger in half to serve.
Makes 6 burgers
A croissant may seem like an unlikely choice for this burger, but it is my husband’s favorite way to eat them and it turns out to be pretty practical too. The slaw rests neatly in the bottom well of the croissant, and the burger is not overwhelmed by breadiness. If green papaya is not available for the slaw, do not substitute a ripe papaya - it’s better to use an equal amount of shredded cabbage.