Filler-Free Shrimp Burger with Wasabi Aioli

I recently had a shrimp burger at a small cafe and the waitress told me it was so good because it had no filler.  She said the chef pulsed the shrimp and than added chopped shrimp and that's why it was so good.  It was so good that only a few days later I had to try and make it myself, with some additions of course.

This is a shrimp burger which has no egg and no bread crumbs, it's held together solely by itself, which makes it much healthier and absolutely delicious.

Ingredients for Shrimp Burger:

2lbs of raw shrimp
1 tsp vegetable oil
1/4C of chopped scallions
1 shallot chopped
1/4C Chopped Celery
1 Tbs Fresh Grated Ginger
2 Tsp Minced Garlic
2 1/2 Tbs Soy Sauce
1 1/2 Tbs Fish Sauce
1 Tbs Rice Vinegar
2 tsp sesame oil

Ingredients for Wasabi Aioli:

1/2 C mayo
1Tbs of Wasabi (more to taste depending on strength of paste and spice preference)
1 Tbs minced garlic
1 Tbs Soy Sauce
1/2 Tbs of lemon juice
1/2 Tbs rice wine vinegar


1. Using a food processor puree about 1/4 of the shrimp until it creates a thick paste.  I felt this paste was a little to thick and thinned it out with some vegetable oil (about 1 or 2tsp).

2. Chop the remainder of the shrimp into quart inch to half inch pieces.

3. In a bowl combine the pureed shrimp, chopped shrimp, and remainder of the ingredients until well mixed and ingredients are evenly distributed.

4.  Form into hamburger sized patties and place on a plate in the refrigerator for at least 30 minutes.  This allows the patty to set, marinate, and hold its shape before cooking.

5. While the shrimp patties are setting make the wasabi aioli by whisking together all of the ingredients and allowing it to marinate as well.

6.  Heat oil on a large pan over high heat until sizzling.

7.  Add shrimp patties and cook on each side for about 5-7 minutes each until browned on the outside and cooked all the way through.

8.  Serve on toasted buns with the wasabi aioli and cucumber salad.

Enjoy!!