Name: Shrimp Cakes
Ingredients: 1 pound of peeled deveined shrimp, pulsed; 1/4 cup panko bread crumbs; 1 slice challah, cubed and dampened in chicken broth; 1 medium garlic clove, minced; 1 tablespoon lemon juice or real lemon; 1/2 teaspoon chili pepper flakes; 1 medium scallion, thinly sliced; 1 large egg, lightly beaten; 2 tablespoons of canola oil for frying; 1 tablespoon of butter for frying (optional); Ground protein of choice 1 pound; Panko bread crumbs 1/4 cup; Challah, cubed and dampened in chicken broth 1 slice; Garlic clove, minced 1 medium; Chili pepper flakes 1/2 teaspoon; Scallion, thinly sliced 1 medium; Egg, lightly beaten 1 large; Canola oil for frying 2 tablespoons; Butter for frying (optional) 1 tablespoon

Instructions

Combine all the ingredients in a bowl.
Refrigerate for 30 minutes to firm the mixture up.
Form the mixture into 3/8" patties and put them on oiled wax paper squares for easy transfer to the saute pan.
Add the butter and oil to a medium heat pan.
Cook the patties 3½ minutes on each side and zap to finish them if necessary.
Serve on sesame challah buns with tartar sauce, creamy coleslaw, and any veggies that you like.

Notes

Goes well on sesame challah buns with tartar sauce, creamy coleslaw, and any veggies that you like.

Burger Recipe Proteins

Versatile burger recipe that can be made with any ground protein.

Ingredients

0 of 9 gathered

	Ingredient	Amount
Ground protein of choice	Ground protein of choice	1 pound
Panko bread crumbs	Panko bread crumbs	1/4 cup
Challah, cubed and dampened in chicken broth	Challah, cubed and dampened in chicken broth	1 slice
Garlic clove, minced	Garlic clove, minced	1 medium
Chili pepper flakes	Chili pepper flakes	1/2 teaspoon
Scallion, thinly sliced	Scallion, thinly sliced	1 medium
Egg, lightly beaten	Egg, lightly beaten	1 large
Canola oil for frying	Canola oil for frying	2 tablespoons
Butter for frying (optional)	Butter for frying (optional)	1 tablespoon

Instructions

Combine all the ingredients in a bowl.
Form the mixture into patties and put them on greased wax paper squares for easy transfer to the saute pan.
Add the butter and oil to a medium-high pan.
Cook the patties to the level of doneness you prefer.
For chicken, cook until no longer pink in the center.