Pork and Shrimp Burgers

Things have been a little slow around here for a few weeks, I have just been a little off my game lately.  It happens to us in the winter sometimes, Kris and I have a tenancy to go "underground" and hibernate just a bit, we don't see much of our friends, mostly we go to work then have dinner and go to bed.   We all have the worst case of that late February cabin fever.  You know how it goes you get the 2 or 3 nice days in a row, you pull out the windbreaker and start to feel like it is spring then get up for work one morning and end up spending 40 minutes scraping a half inch of ice off of the car windows.  I know it is going to happen, something like that has every year since... well... birth but it always is a kick in the b well it just isn't fun. Let me try to say it right.  On a normal day when I see just about any food related occurrence in my life (and I have a lot of them) I start to think of how I can describe them here, some make the cut most don't.  The past month or so I haven't, I have just been off...

That being said I think I have pulled my self out of my self inflicted funk, the recipes and a bunch of pictures are already.  Every time I look at food my mind starts to think of how I can fit it in here, there so it is just a matter of my fingers keeping up with the rest of me.  This recipe is a mixture of something that I thought sounded good on a show I saw on Food Network and a recipe that I had.  When I tasted this it ROCKED!  Really a great Spring/Summer dish, bright, vibrant and spicy without a hint of anything heavy too it.  I love a food pickled slaw with a dish to add that bright POP to a meal this one ended up being a great mixture when it was all put together...

The Slaw
1 cup Rice wine Vinegar
1/4 cup sugar
3/4 cup shredded Diakon
3/4 cup shredded carrot
1 TBS chopped Cilantro
2 cloves garlic chopped
1/2 tsp red pepper flakes

Heat the vinegar and sugar until the sugar dissolves.  While that is going put the rest of your ingredients into a bowl, add the vinegar sugar mix and stir together until coated.  Put into the refrigerator until cold.  Quick warning... as a condiment this is really good, spicy and bright, it worked great on these sandwiches but the pepper flakes do make it HOT when I tasted this out of the bowl I thought I had gone too far,  if you are unsure cut back some.

The burger patties
1/2 pound ground pork
1/2 pound shrimp peeled and deveined
1 small onion chopped
1 egg
1/4 cup of breadcrumbs

I will be honest I may have used a little less than the 1/2 pound shrimp because I was getting sick of deveining them (note to self buy them deveined already, doing it yourself is a pain in the butt).  Put your raw trimmed shrimp into a food processor until they are well chopped but not too much, when you cook them you want some larger bits for texture.  Put all of the ingredients into a bowl and mix together, then form patties (I made three but I wanted them a little large because well I was hungry and the kiddos weren't going near this one).  Place the patties on parchment paper and refrigerate for about half an hour until firm.

When it is time to cook put the patties on the grill and cook for maybe 5-6 minutes on each side until done.  I buttered a couple of buns and toasted those on the grill too.  To assemble put a little Sriracha mayo on the bottom but then the burger patty then the slaw.  Serve with a little Sriracha mayo on the side.