Pork and Shrimp Hamburgers - How would you do it?
- rudeboy Mar 21, 2014 11:05 AM
This idea just popped in my head just now: pork and shrimp hamburgers. Let me know what you think, because when this happens, it usually means I'm off to the store. I see from yahooing that it has been done many times before - like most of my good ideas!
Minced shrimp - small enough to mix with pork, but large enough to discern the texture and flavor when you bite into it.
Ideas? I'm thinking thrown in a little fish sauce, chopped scallions, and bits of very finely diced shallots and hot poblano (which I have on hand). Keep it simple and on the back of the tongue. Should I leave it at that, or try and push it? For some reason, I don't want to add ginger, even though I like ginger. Something tells me not to.
I saw a "cajun" version with the holy trinity. I'm cajun, and I get bored with the holy trinity. I often put carrots in my gumbo and not tell anyone.
Pork & seafood go well together. I did a shrimp & chorizo stuffing for a Cornish hen ballotine recently and it worked out very well.
If it were me, i'd take it in an Asian direction, with fish sauce, garlic, scallion & ginger. Touch of soy. Sort of like a spring roll filling.
I can't imagine being able to taste the shrimp in a pork burger, which is btw our favorite burger. Esp. if you add all those other things. Why not do exactly what you describe but with pork alone the first time around? Also there's plenty of discussion here about what exactly is a poblano but they're mild.
re: c oliver
awww, come on c oliver. I expect more! You can definitely taste shrimp in a pork burger. If pork is your favorite burger, try adding shrimp next time. Nothing to lose, my friend!
I've got some poblanos that are about as hot as a decent jalapeno. Here in TX, sometimes you never know what you are going to get with a market-bought poblano. And I haven't seen these other discussions. We could use jalapenos instead. Ideally, red.
re: c oliver
I'm with you C. Though when I make Won Tons and other Asian dumplings I often combine the two. The pork, as you know, keeps the shrimp moist. I think with the patty and bread (burger roll) it would be too dense. The light wrapper does not interfere with with the flavors but compliments the flavors. Hmmm, it is 2:00 PM. I've got a lot of ground pork and shrimp on hand. Maybe some gyoza for dinner tonight.
I don't enjoy surf & turf as a concept so have an instant prejudice against the idea in the OP. And I find the idea worse if they are going to be actually mixed together. Over the years, I've seen many ideas of things that I really don't want to eat and this is really up there with the front runners.
Shrimp plus pork is a common combination in shumai. Some green onions, soy sauce, and shitake mushrooms would make sense.
A variation on your idea might be to do bacon-wrapped shrimp as a topping on a pork burger. Pork on pork is often a good combination. Make a juicy pork burger, top it with some crunchy bacon-wrapped shrimp, and use a sauce that adds a little bit of heat (or maybe a spicy mayonnaise).