These Thai inspired shrimp burgers are spicy, juicy and full of umami. Perfectly paired with a tart mango salsa, and a Sriracha mayo, all cooled by sliced avocado, and topped off with a Pete’s pretzel bun.

Makes: 2 burgers

Ingredients:

• 1 lb shrimp, deveined, shelled, and tail removed
• 1/2 Tbsp. lemongrass or lemongrass paste
• 8 dashes fish sauce
• Small handful cilantro, torn
• 4-5 basil leaves, torn
• Zest of 1 lime
• 1 red finger pepper, rough chopped
• 1 red Thai chili or chili flakes
• 1 clove garlic, peeled and rough chopped
• 2 green onions, green part only, rough chopped
• Pinch of salt
• 1 tsp honey
• 1 tsp ginger, peeled and grated

To assemble:

• 1 avocado, pitted and sliced
• 4 pieces bib lettuce
• Sriracha mayo (see below)
• Mango Salsa (see below)
• 2 Pete’s vegan pretzel buns, toasted

Method:

• Preheat oven to 375ºF
• In the bowl of a food processor, pulse the shrimp until coarse, but not fully a paste. You want it to be sticky but not “gummy”. Set aside in a bowl, scraping food processor well.
• Add remaining ingredients to same bowl of food processor pulse to paste, add to shrimp. Mix gently, to bring together. Shape in to two patties. Flatten slightly
• Heat a medium frying pan over medium heat. Add enough vegetable oil to the pan to cover + 1/4”
• Fry patties, one side at a time for 1-2 minutes per side, until golden.
• Transfer to baking sheet. Place in preheated oven for 5-10 minutes, until cooked through, firm in centre or 120ºF with an instant read thermometer.
• Remove from oven and place on paper towels to drain.

Mango Salsa:

• 1 Mango, pitted and diced
• 1/4 of a red pepper, seeded and diced
• Juice of ½ a lime
• Pinch of salt
• 1 Tbsp. chopped cilantro

Method:

• Combine all ingredients. Set aside.

Sriracha Mayo

• 1/4 cup mayonnaise
• 1/4 cup Sriracha

Method:

• Stir to combine. Set aside.