Thai Shrimp Burgers You Have To Try

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Thai Shrimp Burgers

"This Asian-stimulated burger is seasoned with clean ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw blend."

Ingredients :

1 1/2 kilos huge shrimp, peeled
2 large garlic cloves, minced
2 tablespoons minced clean ginger
1 jalapeno pepper, seeded and minced
6 tablespoons minced cilantro
three Green Onions, thinly sliced
1/2 cup Thai peanut sauce
1/four cup dry bread crumbs
half teaspoon salt
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 cups slaw mix
four small (4 inch) pita breads

Instructions :

Prep :	Cook : 4M	Ready in :

In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/four cup cilantro, 2 inexperienced onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to approximately four inches wide. Refrigerate.
Whisk closing peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
For charcoal grill: Build a hot fireplace on one aspect of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and prepare dinner, turning most effective as soon as, till opaque in the course of, approximately three 1/2 to 4 mins per side.
Grill pitas until spotty brown and heat, a minute or so per aspect. Split crosswise. Place a burger on each of four pita halves. Top with slaw, then ultimate pita halves.

Notes :

About 20 minutes earlier than serving, preheat grill with all burners on excessive for approximately 10 mins. Use a cord brush to easy rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and allow reheat. Add burgers; cook dinner, covered, until opaque, about three 1/2 to four minutes according to aspect.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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