Shrimp Burgers Again, Dad?: Spilled Milk #138

This is the best shrimp burger of all time.

We love shrimp in our house, and use them all the time in a myriad of ways. I have tons of shrimp recipes on my website and have made plenty of shrimp here on Spilled Milk as well.

I make a lot of dumplings and shrimp balls (poached for Asian soups/stews), and my kid can’t get enough of them.

A few years ago I ate a sandwich at Miami’s Cote, where chef David Shim takes a shrimp forcemeat and wraps it in pounded, paper-thin chicken-thigh meat and dredges it in flour/egg/breadcrumb to make his McShicken Sandwich. It’s so juicy and flavorful, and the textures are achingly memorable.

So over the last few years I have been making this forcemeat with shrimp, inspired by my chef friend, and I do several things with it…

• Poach the shrimp into balls for soup

• Stuff it into dumpling skins

• Place it into rice rolls

• Crumble and sauté it over ramen

• Stuff it into butterflied shrimp for frying

• Use it as a base for seafood sausage

The list goes on and on.

Mostly, at my son’s urging, I add egg yolk and panko,  bread it, fry it and top it with kimchi, sliced daikon, Asian pickles, chamoy (which I always keep in my fridge), dressed Napa cabbage and, yes, American cheese … and make a killer shrimp burger. Here’s how: