Instructions

1. Blacken the jalapeño and garlic in a dry pan over a medium heat for 10-15 minutes. You can remove the seeds from the chilli if you want less spicy or don’t add chilli
2. Add the shrimp, smoked paprika, onion & garlic powder, salt and panko breadcrumbs to a small blender and pulse a few times until everything is chopped but not a paste
3. Add the spring onions, mix well
4. Wet your hands and mould the paste into a burger shape
5. Blend the ingredients together for the mayo and season to taste
6. In a small bowl, mix the sugar with the lime juice until dissolved
7. Add the cucumber, basil, spring onion, season to taste and mix well
8. In a small pan heat the oil over a medium/high heat and fry the burger on both sides for 1-2 minutes until cooked
9. Meanwhile, toast the burger bun
10. Spread 1.5 tbsp of the mayo on the bun, top with the burger, lightly squeeze the cucumber to remove some of the liquid and top the burger with it
11. Serve as it is or with a salad

NOTES:

• The chilli mayo is optional. You could use plain reduced fat mayo instead

About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.