Recipe Hack : Shrimp Burger a la Umamicatessen

By Tsz on February 26, 2013

Gastrophoria is Umamicatessen’s shrimp burger.

It’s no secret that Umami is a temple for burgers—beefy well-crafted specimens paired with umami laced toppings such as parmesan crisps, roasted shitakes, truffle cheese, and many more. But, did you know about their non-beef concoctions? Turns out they create burger magic with tuna and shrimp too!

And what magic it is. Juicy, snappy morsels of shrimp are shaped into a hefty patty, topped with a tangy Japanese shredded seaweed salad and slathered with yuzu-kosho aioli. So simple, yet with each element vital to the overall composition. It is a wondrous work of art that lingers in your mind days after the encounter.

So much so that I had to recreate the magic at home. Armed with memories of said burger, I spent a day experimenting with my fellow partner-in-food—code name, the human mixer. We came pretty close to the real deal… but I’ll let you be the judge.

Shrimp Burgers a la Umamicatessen

Makes 4 burgers

4 Ciabatta buns (or of your choosing)
1/2 cup mayo
1 tsp yuzu-kosho or wasabi (to taste) 

1 1/2 pounds of shrimp (Tiger shrimp 20/pound works well) 


Japanese seaweed salad (can be found in your neighborhood Asian market deli)

1. Split the buns of your choice and toast them on a skillet. Keep these warm in the oven while you prep the other elements. 

2. To make the aioli, simply mix the mayo with the yuzu-kosho or wasabi. Add more if you like the burn!

3. To prep the shrimp, peel and de-vein accordingly. Set a handful of shrimp aside (say 6-8) and butterfly and cut the rest into fourths. Take the reserved shrimp and chop them finely till it resembles a paste—this will act as the “glue” for the patties.

4. Now, mix the cut shrimp and shrimp paste in a bowl with salt and Togarashi to taste and mix vigorously to activate the protein. This is when elbow grease comes in handy. Picture yourself as a stand mixer and mix till the shrimp mixture gets very sticky and forms into a ball, around 4 minutes. 

5. Split the mixture into fourths and fry on a non-stick skillet till golden brown on both sides.

6. Put a shrimp patty on a toasted bun, heap on the seaweed and spread a layer of aioli. For extra zest, sprinkle on some Togarashi on top. Enjoy!

Comments (3)

how did it stick / hold up together? 

The shrimp itself binds together if you work the proteins enough by beating it vigorously and add some salt. There’s probably a better scientific explanation out there but it really works! 

[...] sandwich goodness: • Recipe Hack : Shrimp Burger a la Umamicatessen • Racion : A Labor of Love • Taza : Waffle Sliders and Coffee • Baco Mercat : Taco/Sandwich [...]

Write a comment