There are salmon and tuna burgers, and one could easily call a crab cake a crab burger. But because they lack fat, they make nice burgers but not crunchy-crusted, drip-down-the-chin ones. So why not take a cue from the shu mai dumpling, which mixes shrimp and pork? This gives you uncommon flavor in a burger—not only from the shrimp, but also from the combination of Asian ingredients—with adequate fat.
May 25, 2010: “The Minimalist: For the Grill, Burgers Beyond the Basic,” by Mark Bittman
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This is the awesomest recipe!!! So easy and tasty. Have given it to many friends to try, and it has become a staple. Sometimes getting the texture right is difficult, since it's easy to overprocess. Putting the burgers in the fridge for a bit to "harden" can help them not fall apart on the grill. And I also find that making a spicy herb aioli to go with it is great - it needs a little sauce.
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