I’m not a big fan of spicy food but have been reading about the health benefits of cayenne, ginger,horseradish and peppers in my Herbology studies. I’ve slowing introduced them into my daily diet in the form of Fire Cider (mentioned in my January favorites blog) as well as a good chunk of ginger into my morning juice.

We went to see Odysseo by Cavallia 2 nights ago, a Valentine’s gift from my boyfriend.  Before the show I made these shrimp burgers because I was short on time and they’re easy to make and so tasty.  I thought a kick of spice would up the flavour and I was right!

So you’ll need:

For the Burgers

• Bag (450 grm) uncooked shrimp. Deveined and thawed.
• 1/4 cup minced red pepper
• 1/4 cup cilantro chopped
• 1/4 cup scallions chopped
• 1/4 cup breadcrumbs
• 2 Tbsp light mayonnaise (optional for burgers)
• 1/2 tsp minced garlic
• 1/2 tsp grated fresh ginger
• 1/4 tsp sea salt
• 1/4 tsp Sriracha hot sauce
• 2 large wholewheat Pitas cut in half
• Cooking spray

For the Slaw

• 2 Tbsp light mayonnaise
• 1 1/2 tsp wasabi paste
• juice of 1/2 a lime
• 1 tsp toasted sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp minced garlic
• 2 cups of packaged coleslaw mix
• 1/4 cup cilantro

1. To make burgers, pulse shrimp in food processor until coarsely chopped (this can also be done by hand).
2. Combine all burger ingredients (except pita and cooking spray) in a large bowl; gently fold in shrimp until combined. Shape into four even thick patties; wrap individually in saran wrap  and chill in fridge for 30 minutes
3. To make slaw, combine mayonnaise, wasabi, lime juice, oil, ginger and garlic in a large bowl. Mix together with remaining slaw ingredients. Chill in fridge until ready to serve.
4. Heat  a pan over medium heat and spray with cooking spray. Grill burgers until firm and pink throughout, 8-9 minutes per side approximately.
5. To assemble burgers, place one burger in each pita half and fill with 1/3 cup of slaw. Garnish with cilantro and enjoy!
6. Serving size: 1 burger = 300 calories.

Love,

Jennifer