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Shrimp Sliders with Asian Slaw

What a welcome change from regular old burgers. These light and healthy shrimp burgers can be made in slider form and served as an appetizer or if you love them so much you can make them into regular sized burgers. Either way they are delish. 

Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

For the Asian Slaw:

  • ½ cup Hellman’s mayonnaise
  • 1 tablespoon grated ginger
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Mae Ploy Sweet Chili Sauce
  • 16 ounce bag shredded cabbage with carrots

For the Shrimp Burgers:

  • 2 ½ tablespoons canola or olive oil , divided
  • 1/2 cup finely chopped onion
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced red bell peppers
  • 1/4 cup finely diced green bell peppers
  • 1/4 cup finely diced yellow bell peppers
  • 1 ½ tablespoons garlic
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh thyme
  • 1 egg
  • ¼ cup fresh breadcrumbs
  • 1 teaspoon salt
  • 1 1/2 lbs medium shrimp , peeled, deveined and thoroughly dried
  • 8 brioche or other hamburger buns or 16 slider buns

Instructions

For the Asian Slaw:

  1. In a large mixing bowl combine all ingredients except cabbage. Toss the cabbage with the dressing and refrigerate the slaw for at least an hour and up to a day.

For the Shrimp Burgers:

  1. Heat 1 tablespoon of the oil in a large nonstick sauté pan over medium-high heat. When hot, add the onions, celery, all of the peppers, and sauté for 5 –8 minutes until the mixture is just starting to brown, stirring constantly. Reduce the heat to medium, add the garlic and stir for another 4-5 minutes. Transfer the mixture to a closed container and refrigerate for at least an hour or overnight.
  2. In the bowl of a food processor, pulse the chives, parsley, basil and thyme until they are finely chopped. Add the cooled vegetable mixture, the egg, breadcrumbs and salt. Pulse until everything is just mixed. Add the shrimp and pulse 5-6 times only until the shrimp are just chopped into medium sized pieces. You do not want the shrimp to be pureed.
  3. Form the mixture into 8 round patties (or 16 if you are making sliders) and place on a large plate lined with plastic wrap. Refrigerate for one hour or more, covered.
  4. Preheat the oven to 200 degrees and line a cookie sheet with parchment paper.
  5. In a large, nonstick pan heat the remaining 1 ½ tablespoons oil until hot. Add four of the shrimp burgers (or 8 slider-sized) and let cook on one side for 5 minutes until brown. Turn over and let cook for another 4-5 minutes. Do not move the burgers around while they are cooking. Remove the burgers to the parchment-lined cookie sheet and place in the oven while you cook the remaining burgers in the same manner.
  6. Wrap the buns tightly in foil and warm them in the oven for 5 minutes while the other batches of burgers are cooking. Place two or three tablespoons of slaw on the bottom of the bun (or about one tablespoon for a slider) and cover the slaw with a burger. Serve with extra slaw on the side.