Crunchy Coconut Shrimp Burgers

Ingredients

Shrimp Patties

• 1 3/4 pounds fresh medium wild-caught North American shrimp, peeled, deveined, and coarsley chopped
• 2 cups panko (Japanese bread crumbs), divided
• 2 egg whites
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup shredded coconut

Asian Slaw

• 4 tablespoons rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons superfine sugar
• 1 tablespoon peanut oil
• 1 tablespoon Sriracha or other Asian chile sauce
• Zest of 1 lime
• 2 garlic cloves, minced
• 2 green onion tops, minced
• 1 medium carrot, cut into matchsticks
• 1 small daikon radish, cut into matchsticks
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup finely shredded Chinese (Napa) cabbage
• 2 tablespoons chopped fresh cilantro

Coconut Sauce

• 1 1/2 cups coconut milk
• 2 tablespoons brown sugar
• 2 tablespoons fresh pineapple juice
• 2 tablespoons freshly squeezed lime juice
• Zest of 1 lime
• 1/2 teaspoon salt
• 1/2 teaspoon freshly gound black pepper

• Vegetable oil, for brushing on the grill rack
• 6 fresh high-quality potato hamburger buns, split
• 3 tablespoons unsalted butter, melted

Directions

Prepare a medium-hot fire for indirect cooking in a charcoal grill with a cover, or preheat a gas grill for indirect cooking to medium-high.

To make the patties, combine the shrimp, 1 cup of the panko, egg whites, salt, and pepper in a large nonreactive bowl. Form into 6 equal patties to fit the buns, cover, and refrigerate for 2 hours. Reserve the shredded coconut and remaining panko for later use.

To make the slaw, combine the vinegar, lime juice, fish sauce, soy sauce, sugar, oil, chile sauce, lime zest, garlic, onions, carrot, radish, salt, and pepper in a bowl and mix well. Let stand for 30 minutes. Just before assembling the burgers, add the cabbage and cilantro to the slaw mixture and toss. Taste, and add more salt and pepper, if needed.

To make the coconut sauce, combine the coconut milk, sugar, pineapple juice, lime juice, and lime zest in a small heatproof saucepan over low heat on the grill and cook until reduced by one third. Add the salt and pepper. Taste, and add more salt and pepper, if needed. Cover the pot and place it on the upper rack of the grill or off to the side to keep warm until needed.

Combine the reserved shredded coconut and remaining 1 cup panko in a pie pan. Dredge the patties in the mixture, pressing to adhere the coating.

Brush the grill rack with vegetable oil. Grill the patties over indirect heat, turning once, just until opaque throughout, 15 to 20 minutes. During the last few minutes of cooking, brush the buns with the butter and place on the grill rack until toasted lightly.

To assemble the burgers, spread the bun bottoms with the sauce, add the patties, and top with equal portions of the slaw. Add the bun tops and serve.

Makes 6 burgers

Suggested Wine Pairing: Pinot Grigio

Contestant Comments: My favorite Asian appetizer, coconut-crusted shrimp, made into a burger!

Anthony Czech, Decatur, Georgia