Forrest Gamba

Ingredients for 2 servings:

• 1 shallot(s)
• 10 g ginger
• 250 g shrimp(s) (ready to cook), without head and shell
• 1 ½ tsp lemon juice
• 2 tbsp breadcrumbs
• 2 tsp ketchup
• 3 tbsp mayonnaise
• ½ tsp horseradish
• 1 dashes of cognac
• 1 dashes Tabasco
• 1 clove(s) garlic
• salt and pepper
• 80 g beetroot (cooked), from the vacuum bag
• 120 g samphire
• 4 tbsp olive oil, + oil for forming the patties
• 2 burger buns

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Movie burger based on the film “Forrest Gump”

Finely dice the shallot. Peel and finely dice the ginger. Finely chop the shrimp or chop them in a food processor. Mix the breadcrumbs, ginger, and shallots in a bowl with 0.5 tsp lemon juice. Using lightly oiled hands, form the mixture into 2 patties and place them on a plate lined with cling film in the freezer for 10 minutes. For the cocktail sauce, mix together the ketchup, mayonnaise, horseradish, cognac, and Tabasco, and season with lemon juice, salt, pepper, and sugar. Slice the beetroot. Meanwhile, trim the samphire, trimming off any dry ends. Wash the samphire and drain well, then pat dry on a kitchen towel. Slice the garlic. Heat 2 tbsp oil in a pan. Fry the garlic until light brown. Add the samphire and toss briefly for 2-3 minutes. Season to taste with a little salt, pepper, and a few drops of lemon juice. Keep warm. Heat the remaining oil in a pan. Season the patties with salt and pepper and cook for 3-4 minutes on each side. Meanwhile, place the buns in a steamer basket and steam over boiling water for 2-3 minutes. Cut the buns in half horizontally. Spread the bottom halves with cocktail sauce and top with beetroot slices, seaweed, and patties. Top with another layer of seaweed, drizzle with the cocktail sauce, and finish with the bun lids.