Let me tell you about the burger that changed my weeknight dinner game forever – the Gochujang Shrimp Burger. This isn’t just another seafood sandwich; it’s a symphony of flavors that dances between spicy, sweet, and umami with every glorious bite. Picture this: plump shrimp patties infused with that unmistakable fermented chili kick, slathered with a creamy gochujang sauce that’ll make your taste buds sing, all hugged by a perfectly toasted bun.
I first fell in love with this creation during a late-night food stall adventure in Seoul, and after countless kitchen experiments (and a few delicious failures), I’ve perfected a version you can whip up in just 25 minutes flat. Whether you’re looking to impress date night or simply treat yourself to something extraordinary, this burger delivers restaurant-quality flavors without the fuss.
Why This Recipe Works
- Flavor bomb alert – That gochujang magic brings depth you just can’t get from regular hot sauce
- Lighter than beef – All the satisfaction with none of the heaviness
- Weeknight warrior – Faster than waiting for delivery
- Custom heat level – Make it mild or set your mouth on fire – your call
- Texture paradise – Crispy edges, juicy center, and that perfect sauce drip
The Story Behind the Sauce
Gochujang isn’t just another hot sauce – it’s a centuries-old Korean staple that’s been fermenting its way into hearts (and recipes) since the 1600s. That deep, complex flavor comes from a magical trio of chili peppers, glutinous rice, and soybeans working together over time. This burger is my modern, handheld tribute to that tradition.
Essential Ingredients & Tools
For the Star of the Show (The Patties)
- 1 lb raw shrimp – Look for the good stuff, peeled and deveined (or use frozen and thawed)
- 2 tbsp mayo – The secret glue holding everything together
- 1 large egg – Our trusty binder
- 1/3 cup panko – For that satisfying crunch (substitute with crushed crackers if needed)
- 2 garlic cloves – Because what’s life without garlic?
- 1 tsp fresh ginger – The zingy counterpart to our chili heat (or 1/2 tsp ground ginger in a pinch)
- 1 tbsp soy sauce – Umami booster
- 1 tsp sesame oil – That nutty aroma we all love
- 1/4 tsp black pepper – Just enough to say hello
- 1 tbsp neutral oil – For that perfect golden sear
For the Sauce That’ll Change Your Life
- 3 tbsp gochujang paste – The heart and soul (find it in Asian markets or the international aisle)
- 2 tbsp mayo – To smooth out those spicy edges
- 1 tbsp rice vinegar – Bright acidity to cut through richness (substitute Apple Cider vinegar)
- 1 tsp honey – Nature’s perfect sweetener
- 1 tsp soy sauce – Because everything’s better with soy sauce
The Supporting Cast (Assembly)
- 4 burger buns – Get the good ones, you deserve it
- Butter lettuce – Crisp and fresh
- Sliced cucumber – For that refreshing crunch
- Red onion – Thinly sliced for bite without overwhelm
- Sesame seeds – The perfect finishing touch
Tools You’ll Need
- Food processor – Or a sharp knife and some patience
- Mixing bowl – Where the magic begins
- Non-stick skillet – Your trusty cooking companion (or well-seasoned cast iron)
- Thin spatula – For those delicate flips
Serves: 4 hungry souls | Prep: 15 min | Cook: 10 min | Total: 25 min
How to Make Gochujang Shrimp Burger
- Shrimp Prep School
Dry those shrimp like your life depends on it – I’m talking paper towel pat-downs with conviction. Any moisture left is a one-way ticket to crumbling patty town. Pulse them in your food processor until they’re coarsely chopped – you want some texture, not shrimp paste.
- The Mixing Ritual
In a mixing bowl, gently fold together the 1 lb chopped shrimp, 2 tbsp mayo, 1 large egg, 1/3 cup panko, 2 minced garlic cloves, 1 tsp fresh ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp black pepper like you’re handling a delicate cloud. Overmixing is the enemy here – we want tender patties, not shrimp hockey pucks. The mixture should hold together when pressed but still feel moist and lively.
- Pattie Formation
Divide into 4 equal portions (I use a scale because I’m extra like that). Shape them into ¾-inch thick patties with a slight dimple in the center – this prevents burger puffing. Pop them in the fridge for 5-10 minutes to firm up.
- Sauce Alchemy
Whisk together 3 tbsp gochujang paste, 2 tbsp mayo, 1 tbsp rice vinegar, 1 tsp honey, and 1 tsp soy sauce until smooth. Taste and adjust – more honey if you’re sensitive to heat, more vinegar if you like it tangy. Let it sit for 5 minutes to let the flavors get to know each other.
- The Sizzle
Heat 1 tbsp neutral oil over medium heat – too hot and you’ll burn the outside before the inside cooks. Gently lay your patties down and resist the urge to press them! Let them cook undisturbed for 3-4 minutes per side until golden and firm.
- Bun TLC
While the patties rest (this is crucial for juicy bites), toast those 4 burger buns in the same pan for 30-60 seconds. This creates a moisture barrier against sogginess.
- The Grand Assembly
Sauce both bun halves because we’re not savages. Layer butter lettuce (your anti-sog shield), the glorious patty, crisp sliced cucumber, sharp red onion, and a sprinkle of sesame seeds for that final flourish.
Pro Technique
The Dry Shrimp Doctrine
After years of trial and error, I’ve learned moisture is public enemy number one for shrimp patties. After patting dry, I actually leave them uncovered in the fridge for 10 minutes – it’s like a mini dehydrator session.
The Chill Factor
Those 5-10 minutes in the fridge aren’t just for show. They let the mayo and egg work their binding magic while you prep other components. It’s the difference between a patty that holds together and one that falls apart in tears.
Hands Off!
I know it’s tempting to press down on those patties while they cook, but resist! You’re just squeezing out precious juices. Let the Maillard reaction do its beautiful work undisturbed.
Chef’s Wisdom
The Binder Sweet Spot
Too much mayo or egg makes mushy patties, too little leads to crumbling disasters. After many tests, I’ve found 1 tbsp mayo and 1 egg per pound of shrimp is the golden ratio. If your mix feels wet, add panko a teaspoon at a time.
Pan Temperature Test
Want to know if your pan is perfectly heated? Flick a water droplet in there. If it sizzles and evaporates immediately, you’re golden. If it dances around, too hot. If it just sits there steaming, not hot enough.
Sauce Harmony
Gochujang can be intense. The mayo brings fat to tame the heat, while vinegar adds brightness. For an extra smooth sauce, strain your gochujang first to remove any coarse bits.
Storage & Freshness Guide
Raw Patty Storage
You can refrigerate uncooked patties for 24 hours on a parchment-lined tray, loosely covered. For longer storage, freeze them individually first, then transfer to a bag for up to a month. Thaw in the fridge before cooking.
Leftover Patties
Store cooked patties in an airtight container with a paper towel to absorb excess moisture. Reheat gently in a skillet with a splash of water to prevent drying out. Best within 2 days.
Sauce & Toppings
The sauce keeps beautifully for a week in a tightly sealed jar. Prep veggies fresh though – cucumbers and onions lose their crispness after about 6 hours.
Nutrition Profile
This burger gives you protein-packed satisfaction without weighing you down. The fats come from good sources like mayo and sesame oil.
Calories: 520
Protein: 32g
Carbs: 45g
Fat: 24g
Fiber: 3g
Ingredient Variations and Their Impact
- Crab or Lobster Luxury
Swap shrimp for equal weight crabmeat or chopped lobster. These bring a sweeter, brinier flavor that plays beautifully with the gochujang. Pro move: add 1 tsp lemon zest to brighten things up. - Tofu Transformation (Vegan)
Use 14 oz extra-firm tofu, pressed and crumbled. It absorbs flavors beautifully. For that oceanic vibe, mix in 1 tbsp nori flakes. - Poultry Play
Ground chicken or turkey works too – lean but still flavorful. Add 1 tbsp fish sauce for depth and 2 tbsp chopped water chestnuts for crunch. - Gluten-Free Friendly
Swap panko for gluten-free breadcrumbs or crushed rice crackers. Toast them first for extra nuttiness. - Kimchi Kick
Mix in ¼ cup finely chopped kimchi to the patties. It amplifies the Korean flavors and adds gut-friendly probiotics. Use kimchi juice instead of vinegar in the sauce for next-level flavor.
Perfect Pairings
Complementary Dishes
- Sesame Slaw
A crunchy mix of cabbage, carrots, and sesame seeds dressed with rice vinegar and honey makes the perfect side. The cool, crisp texture contrasts beautifully with the warm, spicy burger. - Sweet Potato Fries
Their natural sweetness balances the gochujang’s heat perfectly. Toss them with a little sesame oil before baking to tie the flavors together.
Drinks
- Iced Barley Tea
A traditional Korean beverage that cleanses the palate between bites with its nutty, slightly bitter notes. - Citrus-Infused Lager
The bright citrus notes lift the rich flavors while the carbonation refreshes your palate.
Something Sweet
- Mango Sticky Rice
End your meal with this tropical treat – the sweet mango and creamy rice provide a soothing contrast to the bold burger flavors. - Green Tea Ice Cream
Its mild bitterness and cool temperature reset your palate beautifully after the spicy, umami-rich burger.
FAQs
- Can I use pre-cooked shrimp?
Please don’t. Raw shrimp binds better and stays tender. Pre-cooked will give you rubbery, crumbly patties. - How do I tone down the heat?
More mayo or honey in the sauce will calm things down. You can also reduce the gochujang by half and make up the volume with tomato paste. - Can I freeze these?
Absolutely! Freeze the uncooked patties between parchment paper for best results. Thaw in the fridge before cooking.
The Gochujang Shrimp Burger: A Fiery Korean-Inspired Masterpiece
Spice up your burger game with this Gochujang Shrimp Burger! Juicy shrimp patties meet fiery Korean chili sauce for the ultimate flavor explosion. Try it tonight!
Ingredients
For the Shrimp Patties
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1 lb raw shrimp (peeled and deveined)
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2 tbsp mayonnaise
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1 large egg
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1/3 cup panko breadcrumbs
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2 cloves garlic (minced)
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1 tsp fresh ginger (grated)
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1 tbsp soy sauce
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1 tsp sesame oil
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1/4 tsp black pepper
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1 tbsp neutral oil
For the Gochujang Sauce
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3 tbsp gochujang paste
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2 tbsp mayonnaise
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1 tbsp rice vinegar
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1 tsp honey
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1 tsp soy sauce
For Assembly
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4 burger buns
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Butter lettuce leaves
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Sliced cucumber
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Thinly sliced red onion
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Sesame seeds
Instructions
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Pat shrimp dry thoroughly and pulse in food processor until coarsely chopped.01
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Gently mix shrimp with all patty ingredients until just combined.02
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Form into 4 equal patties, making a slight indentation in the center.03
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Chill patties for 5-10 minutes while making sauce.04
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Whisk all sauce ingredients together and set aside.05
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Cook patties in oil over medium heat for 3-4 minutes per side without pressing.06
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Toast buns lightly in the same pan.07
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Assemble burgers with sauce, lettuce, patty, cucumber, onion, and sesame seeds.08
