Mix the prepared ingredients well in a bowl add the soy sauce and the sesame oil.
For the burger sauce cut avocado in half and remove seed. Remove the flesh from the skin with a spoon and place in a blender. Wash the lemon, dry with kitchen towel and finely grate the zest. Cut the lemon in half and press out 1 half.
Put the lemon zest, juice, mayonnaise and wasabi paste into the mixer and puree everything. Season with salt and pepper.
Prepare 4 patties from the shrimp mixture, make them a little bigger than the size of the burger bread.
Set a Teppanyaki grill to medium heat and grill the patties on both sides for about 5 minutes.
Cut the burger buns open and grill them on the insides.
Clean, wash and grate the red cabbage. Marinate with olive oil and salt. Chop the peanuts. Wash the coriander, shake dry and pluck the leaves.
Coat the base of each burger with avocado cream and cover with 1 shrimp patty and red cabbage. Spread peanuts and coriander leaves on top and cover with the top of the bread.