Teriyaki Shrimp Burger

Directions Print

1. To begin, place the first 5 ingredients in the food processor. Pulse 5-7 times and be careful not to over pulse. Season with salt and pepper to taste and place in the refrigerator to properly chill down.
2. Once chilled, fully scoop out 7 oz portion and create a patty. Sear in a pan 4 minutes each side. When the patty reaches 135 degrees, glaze with teriyaki sauce and continue to cook for another 2 minutes. Set aside.
3. To make the kimchee mayonnaise simply mix the kimchee base with the mayonnaise. Set aside.
4. For the cabbage slaw, mix the cabbage with the sesame dressing and set aside. This is best done to order so that the cabbage retains freshness.
5. To assemble, toast the brioche bun and place the kimchee mayonnaise on the bottom. Next, add a layer of arugula, then the shrimp patty and top with the bun. Serve with a side of the slaw.