Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
  • 1lb rawpeeled, and deveined shrimp
  • 1 garlic clovepeeled and minced or grated
  • 1/2tsp peeled and grated gingerroot
  • 1 whole green onionfinely diced, trimmed
  • 1 organic egg white
  • 1/4cup panko crumbs
  • 1tsp black sesame seedsoptional
  • 4 radisheswashed and trimmed
  • 1Tbsp fresh lime juice
  • 2cups bean sprouts
  • 1cup roughly chopped pea shoots
  • 1/4cup chopped cilantro
  • 1Tbsp rice wine vinegar
  • 1/4tsp sesame oil
  • 1/4tsp coconut sugar
  • Ripe mangopeeled and thinly sliced
  • 4 multigrain thin bunsor alternatively, serve on rice
  • Miso yogurt dressingoptional
  1. Into food processor, place 1/4 of prepped shrimp and blend to a fine, ground paste. Add remaining shrimp, and pulse a few times to dice and combine, scraping down sides of bowl, if necessary. Place shrimp into medium-sized mixing bowl and add garlic, gingerroot, green onion, egg white, panko crumbs, and black sesame seeds (if using). Mix to combine.
  2. Divide ground shrimp into 4 portions and, with your hands, form into patties. Refrigerate or freeze for approximately 15 to 30 minutes.
  3. While patties are in fridge, use mandoline to thinly slice radishes. Place sliced radishes in small glass bowl, and top with lime juice. Let sit for 20 minutes and drain before using.
  4. In another small bowl, combine bean sprouts, chopped pea shoots, and cilantro. Toss with rice wine vinegar, sesame oil, and coconut sugar.
  5. Over medium heat, pan-fry patties for 4 minutes on each side, or until pink all the way through. Serve on bun (or rice) and top with pickled radishes, bean sprout slaw, sliced mango, and your choice of condiments or creamy dressing (such as miso yogurt for great umami flavor).
Recipe Notes

Per serving: 337 calories; 34 g protein; 6 g total fat (1 g sat. fat); 42 g total carbohydrates (15 g sugars, 6 g fiber); 442 mg sodium