Shrimp Burger Recipe
Description
These fresh shrimp burgers are a summery alternative to your traditional beef burger. The patty is a simple blend of aromatics and shrimp–no egg or breadcrumb filler–so be sure to use the best quality, freshest shrimp available and let it shine.
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Ingredients
Shrimp Patties
- 3 tablespoons unsalted butter, divided
- 4 scallions, white and green parts thinly sliced (about ½ cup)
- 1 small jalapeño, seeds and ribs removed, finely chopped (about 1 ½ tablespoons)
- 1 ½ pounds wild-caught shrimp, peeled and deveined*
- 1 teaspoon Worcestershire sauce
- ½ teaspoon finely grated lemon zest
- Kosher salt and black pepper
Tartar Sauce
- ½ cup olive oil mayonnaise
- 2 tablespoons chopped cornichons or dill pickle
- 1 tablespoon capers, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh dill
- ¼ teaspoon Tabasco + more to taste
To Cook & Assemble
- 4 soft hamburger buns, such as potato rolls or whole-wheat burger buns, gluten-free if needed
- 1 tablespoon olive oil
- 1 small head Bibb lettuce (also called Boston or Butter)
- 1 heirloom tomato, sliced ¼-inch thick
- 1 avocado, thinly sliced
Instructions
Shrimp Patties
- Melt 1 tablespoon butter in a small skillet over medium-low heat. Add green onions and jalapeño and cook until softened, about 3–4 minutes. Remove from heat and allow to cool.
- Finely dice half the shrimp into ¼-inch pieces. Place remaining shrimp in bowl of a food processor fitted with a metal blade and process until smooth, about 10 seconds.
- Combine puréed and chopped shrimp in a medium bowl. Add cooled scallions and jalapeños, Worcestershire sauce, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper. Mix thoroughly with clean hands or rubber spatula.
- Divide mixture into four 5-ounce patties about ¾-inch thick. Arrange on a baking sheet or plate lined with parchment paper; cover with plastic wrap. Refrigerate at least 15 minutes.
Tartar Sauce
- Meanwhile, whisk together tartar sauce ingredients in a small bowl; season with ½ teaspoon salt and ¼ teaspoon pepper. Refrigerate until ready to use.
- Melt 1 tablespoon butter in a large nonstick or cast-iron skillet. Add buns cut-side down and toast until golden brown, 1–2 minutes; wipe out skillet.
- Add remaining 1 tablespoon butter and olive oil to now-empty skillet; melt over medium heat. Once foam subsides, add shrimp patties, increase heat to medium-high and cook until golden brown and an instant-read thermometer inserted in centers register 145ºF (63ºC); about 5 minutes per side.
Assemble
- Spread 1 tablespoon tartar sauce over cut side of bottom bun, top with a piece of lettuce, shrimp patty, a slice of tomato, and a couple avocado slices. Spread 1 tablespoon tartar sauce on cut side of top bun and place on top.
- Serve immediately with extra sauce on side.
Notes
Buying shrimp: if you aren’t near a coast and are buying frozen shrimp, look for products that list only “shrimp” in the ingredient list. We also prefer wild-caught from the USA.
For easier prep—you can skip chopping half of shrimp and instead pulse it into shrimp paste using processor—just be careful not to over-blender it. You still want them to add texture.
To keep this recipe egg-free use vegan mayonnaise for the tartar sauce.
To keep this recipe gluten-free, serve on gluten-free buns.
Nutrition
Serving: 1sandwich (without bun)Calories: 533kcalCarbohydrates: 3.5gProtein: 36gFat: 41gSaturated Fat: 10gCholesterol: 365mgSodium: 1180mgFiber: 2gSugar: 1g
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