Ingredients

• 1 cup mayonnaise
• 1/4 cup prepared wasabi (available in the Asian section of your supermarket)
• 1 teaspoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• Pinch salt
• 1 pound rock shrimp
• 1 egg
• 1/4 cup finely chopped parsley leaves
• 1/2 cup panko bread crumbs
• Kosher salt
• Freshly ground black pepper
• Hamburger buns, for serving
• Tomato slices, or cherry tomato slices, for mini-burgers, for serving

Instructions

1. Heat your grill.
2. For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
3. For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
4. To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
5. For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.