These Asian-inspired shrimp burgers are light, juicy, and layered with bright summer flavors. Tender shrimp patties scented with ginger, garlic, lemongrass, and lime are made using a two-texture KitchenAid grind for exceptional bite and tenderness. Butter-basted until golden and glossy, they are topped with a crisp sesame peach slaw and creamy ponzu-sesame mayo. Served alongside quick-pickled jalapeños for customizable heat, these burgers are equally at home at an upscale cookout, lakeside dinner, or elegant summer gathering.

Ingredients

For the Shrimp Burgers

• 1 pound wild-caught shrimp, peeled and deveined
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, grated
• 1 tablespoon lemongrass, finely minced
• 2 scallions, thinly sliced
• 1 teaspoon lime zest
• 1 tablespoon cornstarch
• 1/2 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 3/4 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
• 1/4 teaspoon white pepper
• 1 teaspoon toasted sesame seeds
• 1 tablespoon neutral oil
• 1 tablespoon unsalted butter

For the Ponzu-Sesame Mayo

• 1/2 cup mayonnaise
• 1 tablespoon ponzu sauce
• 1 teaspoon fresh lime juice
• 1 teaspoon sriracha or chili crisp
• 1/2 teaspoon honey
• 1/2 teaspoon toasted sesame oil

For the Sesame Peach Slaw

• 2 ripe but firm peaches, thinly sliced
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 2 scallions, thinly sliced
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh mint
• 1 tablespoon toasted sesame seeds
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice
• 1 teaspoon toasted sesame oil
• 1 teaspoon honey
• Pinch of kosher salt

Quick-Pickled Cucumbers (Optional but Recommended)

• 1/2 English cucumber, thinly sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• Pinch of kosher salt

Quick-Pickled Jalapeños

• 2 fresh jalapeños, thinly sliced into rings
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt

Accompanying Garnishes

• Quick-pickled Jalapeño slices
• Chili crisp
• Extra ponzu-sesame mayo
• Lime wedges
• Additional cilantro leaves

For Serving

• 4 toasted milk buns or brioche buns topped with black and white sesame seeds

Procedure

1. If using the cucumbers, combine the cucumber slices with the rice vinegar, sugar, and salt. Let stand for 15–20 minutes.
2. Prepare the pickled jalapeños. Place the jalapeño slices in a heatproof jar or bowl.
3. In a small saucepan, combine the rice vinegar, water, sugar, and salt. Bring just to a simmer, stirring until dissolved.
4. Pour the hot brine over the jalapeños and allow them to cool for at least 20 minutes.
5. Divide the shrimp in half. Using a KitchenAid food grinder fitted with the fine plate, grind 1/2 pound of the shrimp. The finely ground shrimp will act as the binder for the patties.
6. Grind the remaining 1/2 pound of shrimp using the coarse plate. If a coarse plate is unavailable, roughly chop the shrimp by hand into 1/8- to 1/4-inch pieces.
7. In a bowl, combine the finely ground shrimp with the ginger, garlic, lemongrass, scallions, lime zest, cornstarch, soy sauce, fish sauce, kosher salt, white pepper, and toasted sesame seeds.
8. Gently fold in the coarse-ground shrimp until evenly distributed. Avoid overmixing to preserve the texture.
9. Divide the mixture into four equal portions and form patties approximately 4 1/2 inches wide and 1/2 inch thick. Refrigerate for 15–20 minutes.
10. In a large bowl, combine the peaches, red cabbage, green cabbage, scallions, cilantro, mint, and sesame seeds.
11. Whisk together the rice vinegar, lime juice, sesame oil, honey, and salt. Toss with the slaw just before serving.
12. Stir together the mayonnaise, ponzu, lime juice, sriracha, honey, and toasted sesame oil until smooth.
13. Heat the neutral oil in a skillet over medium-high heat. Cook the shrimp patties for 3–4 minutes per side, or until they reach an internal temperature of 145°F and are opaque throughout.
14. Add the butter to the pan and baste the patties until glossy and lightly caramelized.
15. Toast the buns lightly.
16. Spread ponzu-sesame mayo on both halves of each bun. Place a shrimp patty on the bottom bun, top with pickled cucumbers if using, and add a generous mound of sesame peach slaw. Finish with the top bun.
17. Serve immediately with quick-pickled jalapeños, extra ponzu-sesame mayo, and lime wedges on the side.

Cook’s Notes

• Chilling the shrimp and grinder components for 10–15 minutes before grinding produces the cleanest grind and best texture.
• The fine-ground shrimp acts as a natural binder while the coarse-ground shrimp provides a juicy, meaty bite.
• Aim for coarse shrimp pieces approximately 1/8 to 1/4 inch in size.
• Avoid overmixing the shrimp mixture or the patties may become dense.
• Firm peaches work best and hold their texture in the slaw.
• Nectarines make an excellent substitute when peaches are unavailable.
• Quick-pickled jalapeños provide brightness and heat without overwhelming the delicate flavor of the shrimp.
• Serving the jalapeños on the side allows guests to customize the spice level.
• The pickled cucumbers provide acidity that balances the richness of the butter-basted shrimp and creamy sauce.
• A lightly toasted milk bun most closely matches the style of the finished burger.

Serving Suggestions

• Serve with sweet potato fries dusted with sesame salt.
• Pair with an Asian cucumber salad or steamed edamame sprinkled with flaky sea salt.
• Grilled corn with lime butter complements the peach and citrus flavors.
• For entertaining, make slider-sized burgers on mini buns.
• A lightly dressed napa cabbage salad makes an elegant side.

Beverage Suggestions

Alcoholic

• Dry Riesling
• Sauvignon Blanc
• Japanese rice lager
• Belgian witbier
• Sparkling rosé

Non-Alcoholic

• Sparkling yuzu lemonade
• Iced jasmine green tea
• Ginger-lime soda
• Peach iced tea
• Cucumber mint water

The combination of sweet peaches, aromatic shrimp, bright citrus, and customizable heat creates a burger that is refined yet approachable—a memorable summer dish perfectly suited to a lakeside table at golden hour.