Guilt-Free & Satisfying Cabbage Shrimp Burger Recipe
How to Make a Healthy Diet Cabbage Pancake Shrimp Burger
Indulge without the guilt with these incredibly satisfying cabbage pancake shrimp burgers. Packed with fresh vegetables and succulent shrimp, they make for a wholesome and delicious meal.
Ingredients- Cabbage: approx. 1/4 head
- Carrot: 1/4 medium
- Large Shrimp: 6 pieces
- Eggs: 2
- Oregano: a pinch
- Salt: 2 pinches
- Coconut Oil (or vegetable oil)
- Red Onion: 1/2 medium
- Romaine Lettuce: 4 leaves
- Tomato: 1/2 medium
- Pork Neck Bacon: 2 slices
- Anchor Cheddar Cheese: 4 slices
- My Normal Mayonnaise (or regular mayonnaise)
- Sriracha Hot Chili Sauce
Cooking Instructions
Step 1
First, prepare the vegetables that will add freshness to your burger. For the Romaine lettuce, wash it thoroughly and use only the green leaf parts. Thinly slice the red onion and tomato.
Step 2
Next, it’s time to finely chop the remaining vegetables. Use a mandoline slicer to get the red onion as thin as possible. Finely mince the carrot; using a food processor or chopper will make this task much quicker and easier.
Step 3
If your shrimp are frozen, place them in a bowl of cold water with a little salt to thaw. It’s important to thaw the shrimp in this lightly salted water. Tip: Thawing at room temperature can make the shrimp mushy and affect the taste, so thawing in cold or lightly salted water is highly recommended.
Step 4
Once thawed, remove the shells and tails from the shrimp, then finely mince them with a knife. Aim for a texture that still has a slight bite, rather than turning it into a paste.
Step 5
Now, let’s make the cabbage pancake batter. In a large bowl, combine the minced shrimp, minced carrot, and finely shredded cabbage. Add 2 eggs, a pinch of oregano, and 2 pinches of salt.
Step 6
Use a spoon or spatula to thoroughly mix all the ingredients together until a well-combined batter forms. Ensure everything is evenly incorporated with the eggs.
Step 7
Heat a pan with a generous amount of coconut oil. Spoon portions of the batter into the pan to form your cabbage pancakes. Tip: Batters containing egg can burn easily, so it’s crucial to cook them over medium-low heat to ensure they cook through evenly and develop a nice golden-brown color.
Step 8
Once one side is golden brown, carefully flip the pancake. After flipping, adding a little more oil around the edges of the pan can help achieve a crispier texture.
Step 9
Spread a generous layer of My Normal Mayonnaise (or your preferred mayonnaise) onto the cooked cabbage pancake. Then, drizzle Sriracha Hot Chili Sauce in a zigzag pattern over the mayonnaise. Tip: Feel free to experiment with other sauces like ketchup, mustard, Tabasco, or sweet chili sauce to customize the flavor to your liking!
Step 10
Layer 2 Romaine lettuce leaves on top of the cabbage pancake. Then, artfully arrange the thinly sliced red onion. Tip: Soaking sliced red onions in cold water for about 5 minutes before using them can reduce their sharpness, resulting in a milder flavor.
Step 11
Add slices of red tomato for a burst of freshness and color. The tomato’s acidity will complement the richness of the other ingredients.
Step 12
Finally, place slices of Anchor Cheddar Cheese on top as desired. The melting cheese will bind all the components together beautifully.
Step 13
Now, place another cabbage pancake on top to act as the ‘bun’. Finish with another drizzle of Sriracha Hot Chili Sauce if you like. Your delicious burger is ready to be enjoyed!
