This burger puts a shrimp patty seasoned with laksa paste, coconut milk, and fish sauce on a brioche bun with sriracha mayo, cucumber, and cilantro. It takes 45 minutes start to finish and gives you something genuinely different from a standard beef burger. If you like bold, spicy, coconut-forward flavors, this one is worth the effort.
What makes this version work
Two things matter most here. First, the laksa paste does the heavy lifting on flavor — it already contains lemongrass, galangal, dried shrimp, and chili, so you get a complex result without sourcing a dozen individual spices. Second, the panko breadcrumbs keep the patty from turning dense and rubbery. Shrimp has very little fat, and without something to open up the texture, the patty tightens up fast over heat. The breadcrumbs absorb moisture from the coconut milk and hold the patty together without making it tight — skip the egg in the mix, it makes the patty mushy and harder to flip cleanly.
Ingredient notes
- Laksa paste: Brands vary a lot in heat and saltiness. Nonya-style paste (widely available at Asian grocery stores and online) works well here. Taste a small amount before you mix — if it is very salty, reduce the fish sauce by half a teaspoon.
- Fish sauce: Do not skip it. It adds a savory depth that coconut milk alone cannot provide. If you genuinely cannot find it, a small splash of soy sauce is a workable substitute, though the flavor will be slightly different.
- Frozen shrimp: Completely fine, but thaw fully and pat very dry before processing. Excess water makes the patty mix loose and difficult to shape.
- Brioche buns: A standard soft burger bun works if brioche is not available. Avoid anything too crusty — it fights the soft patty.
What can go wrong
- Patties fall apart in the pan: The mix was too wet or not chilled long enough. After shaping, refrigerate the patties for at least 20 minutes before cooking — this firms them up and helps them hold their shape on contact with heat.
- Patty sticks to the pan: The pan was not hot enough when the patty went in. Get the oil shimmering before adding the patty, and do not try to move it for the first 2 minutes. It will release on its own when a crust forms.
- Inside is still raw when the outside looks done: Shrimp patties cook quickly but unevenly if they are too thick. Keep patties to about three-quarters of an inch thick. Use an instant-read thermometer — shrimp patties need to reach 145°F (63°C) internal temperature before serving.
- Flavor tastes flat: Laksa paste loses punch when diluted. If the mix tastes mild before cooking, add another half tablespoon of paste. Season after mixing, not just at the end.
- Bun gets soggy fast: Spread the sriracha mayo on both cut sides of the bun — it acts as a moisture barrier between the bun and the patty. Assemble and serve immediately rather than letting built burgers sit.
Make-ahead notes
You can shape the uncooked patties up to 24 hours ahead. Stack them with a small square of parchment between each one, wrap tightly, and refrigerate. For longer storage, freeze the shaped raw patties on a baking sheet until solid (about 2 hours), then transfer to a zip-lock bag — they keep well for up to 6 weeks. Cook from frozen over medium heat with a lid on the pan for the first few minutes to ensure even cooking through to 145°F (63°C). The sriracha mayo can be made 3 days ahead and kept covered in the fridge. Do not slice the cucumber or pick the cilantro more than a few hours ahead or they lose their fresh contrast against the warm patty.
Singaporean Laksa Shrimp Burger
Ingredients
Laksa Shrimp Patty
- 1 lb raw shrimp, peeled and deveined Preferably fresh, but frozen works if thawed
- 2 tbsp laksa paste Choose a high-quality, authentic brand
- 2 tbsp coconut milk Full-fat for richness
- 1 tbsp fish sauce Adds umami depth
- 1 tsp brown sugar Balances flavors
- ½ cup panko breadcrumbs Light crunchiness
- 1 large egg For binding
Assembly & Garnishes
- 4 medium brioche burger buns Soft and slightly sweet
- ½ cup cucumber slices For freshness
- ¼ cup fresh cilantro leaves Aromatic garnish
- ¼ cup spicy mayo Mix mayonnaise with a bit of sriracha
Instructions
- Roughly chop the shrimp and pulse them in a food processor until finely minced.
- Mix the minced shrimp with laksa paste, coconut milk, fish sauce, brown sugar, panko, and egg until well combined.
- Form into four evenly shaped patties and refrigerate for 15 minutes to firm up.
- Heat a pan over medium heat and lightly oil it. Cook the patties for 3-4 minutes on each side until golden and cooked through.
- Lightly toast the brioche buns for added texture.
- Spread spicy mayo on the base of each bun, add the cooked patty, and top with cucumber slices and fresh cilantro.
Notes
- For extra crunch, serve with a side of crispy fries or a refreshing side salad.
- The laksa flavors will pair wonderfully with a cold lemongrass-infused tea.
Nutrition
Frequently asked questions
Can I use pre-cooked shrimp instead of raw?
No — pre-cooked shrimp will turn rubbery and dry when you cook the patty a second time. Raw shrimp is essential here because it binds properly when processed and cooks through in the patty without overcooking.
How do I know when the shrimp patty is fully cooked?
Use an instant-read thermometer and look for 145°F (63°C) at the center of the patty. Visually, the patty should be opaque all the way through with no translucent pink areas when you press the center lightly.
My laksa paste is very spicy — can I use less?
Yes, start with one tablespoon instead of two and taste the raw mix before shaping. You can always stir in a little more paste, but you cannot take heat out once it is mixed in.
Can I grill these instead of pan-frying?
You can, but shrimp patties are more fragile than beef patties and can fall through grill grates. If you want to grill, use a well-oiled cast iron grill pan or a piece of heavy-duty foil with holes poked in it, and chill the patties thoroughly before they go on the heat.
Where do I find laksa paste if my regular grocery store does not carry it?
Asian grocery stores almost always stock it, usually near the curry pastes. It is also easy to order online — look for brands like Dollee, Tean’s Gourmet, or Prima Taste, all of which are widely available.
Can I make this with a different protein if I do not eat shrimp?
Firm white fish like cod or tilapia, processed to a similar consistency, works reasonably well as a substitute. Chicken thigh meat can also be used, but cook those patties to 165°F (74°C) internal temperature and expect a slightly different texture.
Try these next
- Korean Fried Chicken Burger
- Hawaiian Teriyaki Burger Recipe
- Sweet Chili Chicken Burger
- Crispy Fish King Burger