A great alternative for a holiday cookout. Instead of the fat of hamburgers, try a delicious Thai fish and shrimp burger.
Ingredients
½ pound medium shrimp chopped
1 tablespoon shallots chopped
1 Tablespoon red chiles minced
1 tsp. grated lime zest
1 teaspoon sugar
1 teaspoon ginger
½ tsp ginger
2 tsps. Fish sauce
Approximately 1-2 tsp canola oil
1 egg white, beaten until frothy
1 pound tilapia- place in freezer for 20- 25 minutes
2 scallions chopped
2 TBSP plus fresh cilantro
Egg knotted rolls or
Bib lettuce (lower carb choice)
Sliced cucumbers
Topping:
2 TBSP mayonnaise
½ tsp. lemongrass puree
Diced cilantro
Directions
- Combine shrimp, shallots, chiles, lime zest, sugar and ginger with garlic, fish sauce, canola oil and 1 TBSP. of the egg white into a food processor. Season with salt and pepper and pulse until you have a smooth paste. Scrape out into a chilled bowl set over ice and thread thin so it will chill.
- Cut the tilapia into ½-inch dice (easier to cut when slightly frozen) and add to mixture. Add cilantro and blend.
- Heat 1 tsp. oil in large non-stick pan (or you can use the George Foreman grill). Wet your hands and form the mixture into patties. Cook on each side until golden brown.
- Serve on bib lettuce or soft roll- top with lemongrass mayo and thinly sliced cucumbers and cilantro
