Aloha Teriyaki Shrimp Burgers
Ingredients
For the pineapple teriyaki sauce:
- 1/2 tbsp cornstarch
- 1/4 cup cold water
- 1/4 cup low sodium soy sauce
- 1/2 cup pineapple juice
- 3 tbsp brown sugar
- 1/2 teaspoon fresh grated ginger (very fine)
- 1 small garlic clove (minced)
For the shrimp burgers:
- 2 lbs shrimp (peeled and deveined (weight after peeled))
- 2 garlic cloves (minced)
- 1/2 cup chopped scallions
- 1 tsp fresh grated ginger
- 1 tbsp reduced sodium soy sauce
- 1/4 cup panko
- 1 tsp sriracha sauce (or more if you like it spicy)
For topping:
- 8 slices fresh pineapple (cored)
- 8 whole wheat 100 calorie buns (I used Martin's)
- 8 lettuce leaves
Instructions
- 1
For the teriyaki sauce:
- 2
Combine the cornstarch in cold water and dissolve. Set aside.
- 3
Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
15 min - 4
Add cornstarch water mixture and simmer until thick, about 2 minutes.
2 min - 5
Remove from heat and set aside to cool.
- 6
For the shrimp:
- 7
Dry shrimp well with a paper towel then place the shrimp in the food processor along with garlic then pulse a few times until almost pasty.
- 8
Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
- 9
Using rubber gloves (easier with gloves), form shrimp into 8 patties.
- 10
Refrigerate at least 1 hour or as long as overnight.
- 11
Heat the grill over medium-high heat and brush the grates with oil.
- 12
Add the shrimp burgers to the heated grill and cook 6 minutes on each side.
6 min - 13
While the shrimp burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
2 min - 14
To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1-1/2 tbsp of teriyaki sauce, then top with grilled pineapple.
Nutrition
Per serving (based on 8 servings)
