Garlic Gochujang Shrimp Burgers, where the burger and seafood lovers unite! Gochujang is a Korean pepper paste that brings the heat, but is also sweet and salty. Now, raise your hand if you knew what gochujang was before I explained it. Cheers to you my friend! If you’re looking for a recipe that’s easy to cook and packed with some unique flavors, this is the one to try. Alright, let’s dive into it!
Garlic Shrimp Burgers
This recipe begins with a whole bunch of whole shrimp. I started by chopping the whole shrimp down into small, course pieces. Then, I moved all the shrimp into a large bowl and added in the minced garlic and panko crumbs. The garlic is for flavor (of course) while the panko crumbs give the mixture some texture and help hold the shrimp together as we form them into patties.
Next, we’ll form the garlic shrimp burgers by forming our chopped shrimp into patties. I did this by hand, carefully taking a handful of our shrimp mixture and forming it into a patty. After the shrimp is formed into a patty place it on a cooking sheet. Pro tip: I covered my cooking sheet with wax paper. The wax paper prevents the patties from sticking to the cooking sheet and makes it easier to transfer into the skillet later.
After the patties are formed, I seasoned them with some of Spiceology’s Korean BBQ Seasoning. The soy, sesame and orange flavors only enhanced these burgers in all the right ways! Not to mention, they paired perfectly with the sweet, spiciness of the gochujang sauce. I seasoned both the top and bottom of the patties, so be careful when flipping them over for this.
Shrimp Burgers Meet Gochujang
Once the shrimp burgers are formed, take them out to the fire! I did a shallow fry on these Garlic Gochujang Shrimp Burgers. To do this, get a large cast iron pan and pour a thin layer of frying oil across the bottom of the pan. Let the oil reach a temperature between 325-350 degrees Fahrenheit before placing the patties in.
When the oil is ready, carefully place your first batch of shrimp patties on the oil. I only flipped the patties once after placing them in the skillet. They cook pretty quickly, so be ready to move fast. As the patties finish cooking, add some shredded cheese on top and let it melt. Then pull the first batch of patties from the fire and set your second batch in the frying oil. Repeat this process until they’re all cooked.
Not Your Typical Burger
Like most burgers, this one starts with a bun and some mayo. From here, everything changes. I placed my garlic shrimp patty on top of the bottom bun and mayo. Then I placed some sliced avocados along with a nice drizzle of the gochujang sauce! Top that with some fried onions and the other half of the bun. That’s all there is to it! Best enjoyed with friends and family! Cheers!
Garlic Gochujang Shrimp Burgers
- 2 lbs of Shrimp tail off & deveined
- 1.5 tbsp of Korean BBQ Seasoning
- 1 tbsp of Panko Crumbs
- 1 tbsp of Minced Garlic
- 2 tsp of Canola Oil
- 3-4 Burger Buns toasted
- 2-3 tbsp of Mayonnaise
- 2-3 tbsp of Gochujang Sauce
- 1 cup of Monterey Jack Cheese shredded
- 2 tbsp of Fried Onions
- 1 Avocado sliced
- Rinse your shrimp under cool water and place in a bowl. Add to the freezer to sit for 10 minutes. Once they are cold, add the shrimp (peeled, deveined and tail off) to a cutting board. Begin chopping them up to a relatively coarse looking finish. Feel free to chop them up very finely if you like that! Add the chopped shrimp to a bowl along with the minced garlic and panko crumbs. Set out a pan lined with wax paper and begin making ¼ lb size patties from the chopped shrimp. Place them on the paper and repeat until you have 3-4 patties. Next, season the outside of the patties with the Korean BBQ Season or any seasoning of your liking. Season both sides, then place the shrimp into the fridge to set.
- Preheat a high heat fire (around 400F) adding a cast iron skillet. Carefully add frying oil to the skillet that is ¼ inch deep.
- Once the oil has reached 325-350F, add your shrimp burgers to the skillet and cook for about 3-4 minutes per side or until they are 145F internal. After you have flipped them over, top each burger with Monterey Jack Cheese and cover the skillet. Let the cheese melt, then pull the burger to cool.
- Begin building your burger with bun on the bottom, mayonnaise, shrimp patty, sliced avocado, gochujang sauce and fried onions.
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!