Non-Recipe for Thai Shrimp Burgers

These came out kinda like a big shrimp dumpling sandwiched between two pieces of bread. They were a bit messy to eat but really delicious.
Here’s what I did…
Thawed and peeled ~1 lb. of shrimp and pulsed them in the food processor until well mushed.
In a separate bowl I mixed a handful of fresh cilantro, minced, with 3 green onions, finely chopped, the zest of a lime, 3 cloves of garlic, minced, and about the same amount of minced ginger. I added the shrimp to this and put in a few dashes of oyster sauce (fish sauce would be great too), a splash of mirin, and a splash each of soy sauce and toasted sesame oil. Then I beat an egg and added that to the mixture along with 2 TB of flour. (I would have added some heat to this, by way of sriracha, but my son’s pretty sensitive to spicy foods at this age so I left it out.)
Then I formed this mixture into 3 patties, (2 mommy/daddy sized, 1 toddler sized), and pan-fried them in olive oil until golden brown and crispy on the outside and creamy on the inside.
I served them on some thin, multi-grain rolls with a thick slice of fresh mango and an
Asian Aioli:
~1/3 cup mayo
-the juice of half a lime
-TB garlic
-TB ginger
-TB cilantro
-pinch of salt
These burgers were light and really flavorful and they went really well with the Edamame Succotash I served along side:
-2 shallots, minced and caramelized with salt and sugar
-equal amounts of frozen corn and edamame (about 3/4 cup each)
-splash of soy sauce and mirin

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