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Vietnamese Shrimp Burgers with Quick Pickles

vietnamese shrimp burgers topped with quick pickles of carrots and radishes. sandwiched inside flatbread buns

PC Shrimp Burgers

Vietnamese Shrimp Burgers with Quick Pickles

Quick-pickling is an easy, inexpensive way to add wow factor to everything from burgers to salads t...

Quick-pickling is an easy, inexpensive way to add wow factor to everything from burgers to salads to sandwiches. Don’t limit yourself to just radishes and carrots – cucumbers, summer squash, red onions and jalapeños are all great candidates. For a lighter meal, skip the naan rounds and serve the burgers directly on lettuce leaves. Garnish with sprigs of fresh cilantro, if you like.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 4
  • Dish Type: Vietnamese
  • Season: Summer
  • Course: Main
  • Main Ingredient: Shrimp
  • Calories

    250 cal

  • Total Fat

    12 g

  • Saturated Fat

    2 g

  • Sodium

    830 mg

  • Total Carbohydrate

    23 g

  • Dietary Fiber

    3 g

  • Sugars

    4 g

  • Protein

    11 g

Vietnamese Shrimp Burgers with Quick Pickles

vietnamese shrimp burgers topped with quick pickles of carrots and radishes. sandwiched inside flatbread buns

PC Shrimp Burgers

  • Calories

    250 cal

  • Total Fat

    12 g

  • Saturated Fat

    2 g

  • Sodium

    830 mg

  • Total Carbohydrate

    23 g

  • Dietary Fiber

    3 g

  • Sugars

    4 g

  • Protein

    11 g

How to make

Ingredients

  • 1/2 cup (125 mL)

    PC®Seasoned Rice Vinegar
  • 1/4 cup (50 mL)

    Granulated sugar
  • 7

    Radishes, very thinly sliced
  • 1

    Carrot, very thinly sliced
  • 3

    Green onions, thinly sliced
  • 1

    Clove garlic, minced
  • 2 tbsp (25 mL)

    Each chopped fresh cilantro and fresh mint
  • 2 tsp (10 mL)

    PC® Naturally Brewed Soy Sauce
  • 1 tsp (5 mL)

    Each grated lime zest and fresh lime juice
  • 1 pkg (452 g)

    Frozen PC® Shrimp Burgers
  • 4

    PC® Traditional Naan Rounds Buns
  • 1/4 cup (50 mL)

    PC®Sriracha Mayo Sandwich Spread
  • 8

    Small leaves Boston lettuce

How to make

  • Step 1

    Bring vinegar and sugar to a boil in small saucepan. Place radishes and carrot in small heatproof bowl. Pour vinegar mixture over top. Let stand 1 hour.

  • Step 2

    Meanwhile, preheat barbecue to medium heat. Stir together green onions, garlic, cilantro, mint, soy sauce, lime zest and lime juice in separate small bowl. Set aside.

  • Step 3

    Place frozen burgers on greased grill. Close lid; cook, turning once, until instant-read thermometer reads 165°F (74°C) when inserted sideways into burgers, 8 to 10 minutes.

  • Step 4

    Meanwhile, place naan rounds on greased grill. Close lid; cook, turning once, until grill-marked, 1 to 2 minutes.

  • Step 5

    Top each naan round with mayo, lettuce, burgers and green onion mixture. Remove radish mixture from pickling liquid with slotted spoon; arrange over burgers.

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