Thai Red Curry Shrimp Burger with Blueberry Chutney, as you can imagine, is packed with flavors! From the red curry sauce, the coconut milk, and cayenne in the burger to the blueberry sweet and savory chutney on top. It’s a packed mouthful of burger happiness.
Last year was the first year I participated in Girl Carnivore’s #BurgerMonth. I made two burgers, but apparently I only shared one on my blog. The Authentic Loco Moco Hawaiian Burger is the only one of the two I shared. Trust me when I say the other one will publish soon. I can’t believe I never got around to publishing it.
Hangs head in shame.
Anyway, after last year’s #BurgerMonth, Kita decided to make a Facebook group that has a monthly burger challenge. Girl Carnivore’s Burger of the Month Club members receive a list of ingredients for that month. Those ingredients have to be in the burger. Well, as much as they can be. You can substitute ingredients if you have an allergy or abhor the ingredient. Like me with salmon or cilantro or asparagus.
Some of the ingredients are not that easy to incorporate into a burger! Marshmallows? Red Hots? I mean, seriously how is someone supposed to add these into a burger recipe? For the record, I never did find the red hots. I might have to order them online with the next Amazon order.
I think I’ve made it through 4 of the 8 months so far. That’s not too bad. Life’s little curve ball did kill my mojo for a while. So, I didn’t take part in January’s challenge. I’m not a salmon fan so I skipped July’s challenge. I couldn’t find tamarind paste and didn’t want to use the Worcestershire sauce suggestion. This made me miss the September challenge. Well, that and fiscal year close.
I did take part in the November challenge with the marshmallows. I won’t give away how I met that challenge because that recipe will be on the blog soon, too. You’re just gonna have to come back and see the burger recipes when I share them.
Since #BurgerMonth is upon us soon, I am planning some off the charts burgers this year. I can’t wait to share them all with you. This year, I’m planning on making burgers for the months I didn’t participate.
The ingredients are:
- July – 2018 – corn, tomatillos, salmon, Old Bay
- September 2018 – kale, chives, tamarind, figs
- October 2018 – apples, squash, ancho chile pepper, buttermilk
- January 2019 – pork, mango, avocado, red hots
It’s the red hots I might have issues finding because I couldn’t find them for January. And I looked! But I didn’t look in like CVS or Walgreens that might have a different candy section than Walmart. Since I do most of my shopping at Walmart, that’s all I have for comparison.
This Thai red curry shrimp burgers is the August burger. For August, the burger needed blueberries, coconut, shallots, and cayenne. For some reason, fruit and shallots equals chutney to me. Chutney is curry condiment in my head at least. Coconut and curry means Thai red curry to me.
But I didn’t want this to be a typical beef burger or even a pork burger. I was toying with chicken, but one of favorite ways to use Thai red curry paste is with shrimp. That delicious Thai red curry with a coconut milk added to it to make a sauce. That’s absolutely delicious. I should make it and share that recipe. I’ll add that to my list of things to do on the blog.
Why not make a shrimp burger?
I knew this Thai red curry shrimp burger had to be a recipe I made while the hubs was working. There are just some ideas and recipes that I know he’s not going to enjoy at all. He looks at me like I’m a loon, shakes his head, and walks off thinking I’m stark raving mad. But for me, this all sounded absolutely delicious!! Doesn’t it sound delicious to you?
And, well, doesn’t this Thai red curry shrimp burger look delicious to you? You can see the shrimp burger has an extra red tint from the Thai red curry sauce. I used the coconut milk to make sure the shrimp didn’t dry out while cooking. It also helped bring out the flavor in the red curry sauce.
The sweetness and flavor of the blueberries in the chutney brings out the sweetness of the shrimp in the burger. The spices and shallots add a savory flavor to the chutney. I wanted to make sure it didn’t seem like you were eating blueberry pie on the burger. Because blueberry pie on a Thai red curry shrimp burger is never a good idea.
That is one juicy looking burger. It’s sitting on top of a brioche bun. I didn’t add any toppings to the burger. Feel free to add your choice of veggies to your burger. I was thinking a green onion slaw might be good, but nothing too powerful. Or maybe some crispy fried shallots on top would be good, too.
Cucumbers! Some quick pickled cucumbers would be perfect!
They’re crisp and cool. They would add a little crunch and flavor to highlight all the flavors in this burger and the chutney. That is the perfect topping for this burger. Why didn’t I think of that in the first place?
This blueberry chutney looks so good. All that blueberry flavor! They burst with their sweetness in your mouth as you’re eating the burger. I was skeptical how it would turn out, but it is a sauce that I’ll keep in mind any time I make a curry.
I want to pull that little crispy piece off the bottom of the Thai red curry shrimp burger. Don’t you? I was careful with the burgers and didn’t overcook them. Since shrimp don’t take a long time to cook, I wanted to keep an eye on them so they didn’t get all chewy gross.
And they didn’t!
The shrimp is tender and sweet. The spices from the Thai red curry sauce are definitely there! You can taste them. You can’t taste the coconut milk per se but you can feel how moist and almost creamy the shrimp are. Not paste creamy, but not shrimp chunky either. It’s not easy to explain. These Thai red curry shrimp burgers are simply scrumptious. That’s all you need to know.
BurgerMonth2019 planning has started! If you’re interested in participating this year, make sure you request to join the Burger Month 2019 group. There’s a few of us there already. The planning literally has just begun as of yesterday. Of course, I’m sure Kita has been contacting sponsors for this event throughout the year. Oh yeah, there’s a great giveaway, too! It’s open to everyone including those participating in the event.
You just need a way to cook up an epic burger and some social media to share it and the giveaway. Simple as that! I hope you’re up to the challenge and join us this year.
For the burgers:
- 1 pound shrimp, peeled and cleaned
- 1/4 cup fresh bread crumbs
- 2 tablespoons coconut milk
- 3 tablespoons Thai red curry sauce
- 1/4 cup sliced green onions
- 1 teaspoon grated ginger
- 1/2 teaspoon grated garlic
For the chutney:
- 1/2 cup diced shallots
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon each ground cardamom, cinnamon, allspice
- 3 cups fresh or frozen blueberries
- 1/2 cup coconut milk
- 4 brioche hamburger buns
For the burgers:
- Place the shrimp in the bowl of a food processor and pulse until coarsely chopped. Do not over process as the shrimp will become a paste. I pulsed mine about 7 times to get a good consistency.
- Mix the bread crumbs with the next 5 ingredients (coconut milk through garlic). Fold in the shrimp until all ingredients are combined.
- Form into four patties. Cover with plastic wrap and refrigerate until you’re ready to cook the burgers.
For the chutney:
- Heat a saucepan over medium-high heat and sauté the shallots and garlic until fragrant; about 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to simmer and continue cooking until thickened; about 30 minutes to an hour.
Assemble the burgers:
- Heat a skillet over medium-high heat. Add oil to coat the bottom of the pan and add the shrimp burgers. Cook 5 to 7 minutes per side depending on the thickness of your burgers. The burgers should be pink throughout and have a golden-brown color to the edges.
- Place each burger on a lightly toasted brioche burger bun. Spread about 1 to 2 tablespoons of chutney over each burger and serve.