Thai Inspired Shrimp Burgers

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


  • 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


  • 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


  • Combine all ingredients. Set aside.

Sriracha Mayo

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


  • Stir to combine. Set aside.


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