This is my second installment burger recipe that I’m writing in celebration of Montreal’s burger week. If you haven’t already guessed by the picture, it’s my version of McDonald’s own Quarter Pounder with Cheese… I’m joking, but you knew that. It’s the burger that has sparked a cult like following and devotion that can only be paralleled by Beliebers and One Directioners. As far as I know, this place is the only one in the entire city making and selling this burger… until now. Now you can make it at home! Mouhahaha…
If you’ve been braved the lineup and have been to Kazu before, you would be familiar with this burger. If you haven’t, Kazu is this tiny little 20 seat restaurant in the style of a Japanese Izakaya, daily specials and other Japanese specialties that entice diners to return over and over like coked up junkies looking for a fix. One of the staple dishes on the menu that has been an Ichiro grand slam since day is their shrimp burger.
Today I give to you, Kazu’s Ebi (shrimp) burger.
Ingredients (makes 3 burgers)
– 1.5 lb of peeled and devined shrimp (I used tiger shrimp, it was on sale and because I’m fancy like that)
– 2.5 tsp Mirin (or sake)
– 2 tsp flour
– 2.5 tsp corn starch
– 1 tsp salt
– 1 tsp pepper
– 3 tsp mayo
– 2 tbsp vegetable oil
– Shredded lettuce with simple rice wine vinaigrette
– Sliced tomatoes
– VILLAGIO Crustini buns (for Kazu authenticity and feel)
– 4 tbsp mayo
– 2 tbsp sriracha hot sauce
– 1 tsp Japanese chili powder (optional)
1) Divide your shrimp in half. Finely mince one half and roughly chop the other.
2) Combine mirin, flour, mayo, corn starch, salt and pepper in a bowl and mix thoroughly with your hands.
3) Flatten mixture in a baking sheet and place in the freezer for 10-15 minutes to firm up.
4) In the mean time, prepare the sauces by combining each of the ingredients in separate bowls.
5) Prepare your salad of sliced lettuce and rice wine vinaigrette.
6) Take the shrimp mixture out and form into patties roughly the size of your palm
7) Heat oil in a pan at medium-high heat and sear the shrimp patty until cooked – approximately two to two and a half minutes on each side.
8) Toast your buns then spread the mayo sauce. Dress your burger with sliced tomato and salad.
9) Slice it in half, and place cut-side down on a plate, garnish by sprinkling sesame seeds and with extra mayo sauce a la “blop and pull” technique a la Kazu.
I know that Kazu’s shrimp patty is more consistent and sponge like; this is due to the fact that they probably run their shrimp through a food processor for time and efficiency. I decided to include a rougher chopped shrimp in my mixture to add texture and some bite to the burger patty. By all means, run it through your food processor if you desire a more uniformed consistency.
Now that you have Kazu’s mojo in your hands, great power comes with great responsibility! Tag me in your pictures on Facebook and Twitter!