Description

These Korean-Style Crispy Shrimp Burgers are a unique twist on the classic burger, combining succulent, crispy shrimp patties with spicy gochujang mayo, crunchy slaw, and pillowy burger buns. Perfect for seafood lovers and anyone looking to bring bold, vibrant Korean flavors into a weeknight meal or casual gathering.

Ingredients

Units Scale

For the Shrimp Patties

1 pound raw shrimp, peeled and deveined
2 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup panko breadcrumbs
1 large egg

For Breading & Frying

1/2 cup all-purpose flour
1 egg, beaten
1 cup panko breadcrumbs
Vegetable oil for frying

For the Gochujang Mayo

1/3 cup mayonnaise
1 tablespoon gochujang (Korean chili paste)
1 teaspoon honey
1 teaspoon lemon juice

For the Slaw

1 cup shredded cabbage
1 small carrot, julienned
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt

To Serve

4 brioche or burger buns
Butter lettuce leaves (optional)

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Instructions

Prepare the Shrimp Patties: Chop half the shrimp into ½-inch pieces. Use a food processor to pulse the remaining shrimp into a coarse paste (do not over-process). In a bowl, combine shrimp paste, chopped shrimp, green onions, garlic, ginger, soy sauce, sesame oil, salt, black pepper, panko, and egg. Mix just until combined. Divide mixture into 4 portions and shape into patties. Chill for 20 minutes to firm up.
Bread the Patties: Set up three bowls with flour, beaten egg, and panko. Dredge each patty in flour, dip into egg, then coat well with panko breadcrumbs. Set on a tray.
Fry the Patties: Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry patties for 2–3 minutes per side, until golden and cooked through. Transfer to a wire rack or paper towel-lined plate.
Make the Gochujang Mayo: In a small bowl, whisk together mayonnaise, gochujang, honey, and lemon juice until smooth.
Prepare the Slaw: Toss cabbage and carrot with rice vinegar, sugar, and salt in a small bowl. Let marinate for at least 10 minutes.
Assemble the Burgers: Lightly toast buns. Spread gochujang mayo on both halves. Add lettuce, a shrimp patty, a pile of slaw, and the bun top. Serve immediately and enjoy!

Notes

You can prep the shrimp patties and slaw ahead of time for easy assembly.
For extra heat, add more gochujang or a sriracha drizzle.
Swap in gluten-free panko and buns for a gluten-free version.
These patties can also be air-fried or baked for a healthier alternative.

Nutrition

Serving Size: 1 burger
Calories: 540
Sugar: 7g
Sodium: 1300mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 28g
Cholesterol: 230mg