Southeast Asian Shrimp Burger with Spicy Mayo

Ingredients:

Shrimp Patties
1 pound medium shrimp, peeled and deveined
1 teaspoon salt
2 teaspoon cornstarch
2 teaspoon sugar
1/4 teaspoon black pepper
2 teaspoon oyster sauce
2 teaspoon sesame oil
2 teaspoon Chinese rice wine
1 egg white, lightly beaten
1 stalk finely chopped scallion, white and green parts
6 slices of bamboo shoots
2 cloves of garlic, chopped
½ inch of ginger, chopped
2oz minced pork fatback
1 tablespoon of lemon zest
6 ciabatta rolls
6 slices of American cheese
6 pineapple rings

Green Papaya Salad
1 small green papaya (finely shredded)
3 tablespoon of vinegar
5 tablespoon of dark brown sugar
1 tablespoon of fish sauce
1 tablespoon lemon zest
1 small red onion (finely diced)

Spicy Mayo Dressing
8 tablespoon of Miracle Whip
1 tablespoon of Sriracha sauce
3 tablespoon of French’s fried onions (crushed)

Instructions:

1. Wash shrimps in ice cold water. Chopped shrimps into chunks and placed in a food processor. Add other ingredients. Grind all ingredients to form a coarse paste. Let sit for 30 minutes to 1 hour before forming into patties.
2. Prepare green papaya salad by combining all ingredients in a mortar. Used a pestle and mixed all ingredients to combine, Be sure to bruised all ingredients with light pounding to bring out its flavor. Let sit aside for at least 30 minutes in the refrigerator or a ziplock bag covered with ice.
3. Combined all ingredients for Spicy Mayo Dressing. Let sit till burger is ready.
4. Preheat grill to 450. Grease grill with a grease soaked paper towel. Place patties on grill. Cook for 3-4 minutes. Flip patties over and top with cheese. Let cook for another 3-4 minutes. Meanwhile, place sliced ciabatta rolls and pineapple rings on grill till it has nice charred marks.
5. To assemble, spread Spicy Mayo on both sides of bun. Placed patties on bottom of bun. Topped with grilled pineapple rings and Green Papaya Salad. Covered with top half of bun. Served