Ingredients for - Shrimp Katsu Burgers
How to cook deliciously - Shrimp Katsu Burgers
1. Stage
In a food processor, pulse onion, cornstarch, two-thirds of shrimp, and 1/4 teaspoon salt until a paste forms, about 30 seconds. Add remaining one-third of shrimp and pulse until chopped into bite-size pieces and evenly distributed, about 3 pulses. (Stop if mixture begins to form into a paste.)
2. Stage
Using damp hands, form shrimp mixture into 4 (1/2"-thick) patties. Cover and refrigerate until well chilled, at least 30 minutes and up to overnight.
3. Stage
In a medium bowl, combine coleslaw mix, mayonnaise, and lime juice; season with salt, if desired.
4. Stage
In a shallow bowl, place flour. In another shallow bowl, beat eggs to blend. In a third shallow bowl, place panko. Working one at a time, dip patties into flour, shaking off excess, then into egg, letting excess drip off, and finally into panko, pressing into patties with your fingertips. Transfer patties to a plate.
5. Stage
Into a large, heavy pot, pour oil to a depth of about 1/2" and heat over medium-heat until shimmering. Working in batches, cook patties, turning once, until golden and cooked through, 1 to 2 minutes per side. Transfer patties to a paper towel-lined plate.
6. Stage
Arrange patties on bottom buns. Top with a generous drizzle of tonkatsu sauce and a pile of coleslaw mixture. Close burgers with top bun and serve.
