Tiger shrimp burger with brioche and aioli sauce

For the patties, lightly blend all ingredients (30 shrimp, 1 small onion, 2 tsp soy sauce, 4 sprigs of cilantro, half a chili pepper) in a blender to leave some chunks.

Preheat the oven to 180 degrees and place a bowl of water at the bottom. Spread the minced meat on parchment paper and shape into patties. After the water boils, place the tray with patties in the oven for 7-10 minutes. Then remove the patties from the oven, cool them down, and fry in a heated pan for 1 minute on each side.

For brioche, mix dry yeast and sugar in warm milk and let it sit for 3-5 minutes. In a separate bowl, mix room temperature butter and flour, add the dissolved yeast, salt, and egg, and knead the dough. Cover and place in a warm spot for 1 hour.

Divide the dough into four parts, shape into burger buns, place on parchment paper, and let sit for 40 minutes.

Bake at 180 degrees for 15-20 minutes until done. Cool.

For the aioli sauce, blend all ingredients (1 egg yolk, 1 tsp capers, 1 clove garlic, half a small chili pepper, 1 tsp Dijon mustard, 200 ml refined olive oil, salt, black pepper) except for the olive oil until creamy.

Then, at the lowest speed of the blender, slowly mix in 200 ml of olive oil. Add the juice of half a lemon, 5 drops of Worcestershire sauce, and 3 drops of Tabasco sauce. If the sauce is too thick, dilute it with water to a consistency of thick sour cream.

Cut the brioche in half and place it cut side down on a dry hot skillet for 1 minute to make it crispy. Spread 1 teaspoon of aioli sauce on both cut sides of the bun. On the bottom half, layer lettuce, avocado, and 1-2 slices of tomato, then cover with the top half of the bun. It can be garnished with fried shrimp.