Panko Shrimp Burgers with Garlic Dressing
Crispy fried shrimp patties on brioche with melted cheese, cabbage, tomato, and a garlic yogurt dressing.
Equipment
- Large skillet
- Food processor or chef knife
- Cooking thermometer
- Wire rack
Ingredients
Main Ingredients
- 2 lb shrimp peeled, deveined, patted dry, and chopped
- 1 small yellow onion finely diced
- 2 tbsp unsalted butter at room temperature
- 2 tbsp all purpose flour
- 1 tbsp water
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
- ½ tsp garlic powder
- 3 scallions finely chopped
- ¼ cup fresh parsley finely chopped
- ½ cup all purpose flour for dredging
- 1 large egg beaten
- 1 cup panko breadcrumbs
- 2 cup vegetable oil for shallow frying
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt
- ½ tsp garlic powder for the dressing
- 1 tsp Italian seasoning
- ⅛ tsp kosher salt for the dressing
- 6 brioche buns split and toasted
- 6 mozzarella or Swiss cheese slices
- 2 tomatoes sliced
- 1 cup shredded cabbage
Instructions
Cooking
- Mix. Combine chopped shrimp with onion, butter, flour paste, seasonings, scallions, and parsley, then shape 6 patties and chill 30 minutes.
- Dressing. Stir mayonnaise, yogurt, garlic powder, Italian seasoning, and salt together and chill.
- Bread. Coat each patty in flour, egg, then panko while the oil heats to 350 degrees F.
- Fry. Fry 3 to 4 minutes per side until golden and 145 degrees F inside, then top with cheese.
- Assemble. Pile cabbage, tomato, patty, and dressing on toasted buns.
Notes
Substitutions: Use lettuce wraps for buns or Swiss for mozzarella.
Tips: Chill the patties and keep the oil at 350 degrees F for a crisp, golden crust.
Storage: Refrigerate cooked patties up to 3 days and reheat to 165 degrees F. Do not freeze.