Shrimp Cocktail Burger Recipes

SHRIMP BURGERS WITH OLD BAY MAYO

Steps:

• For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
• For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
• To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

SHRIMP BURGERS

Steps:

• Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
• Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
• Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

SHRIMP BURGER

Steps:

• Place shrimp in a colander and squeeze out all excess water. Transfer shrimp to a food processor and grind. Transfer to a large bowl.
• Chop celery, onion, garlic, and parsley in the food processor; add to the bowl with the shrimp. Add egg, seafood seasoning, and cayenne pepper to the bowl and mix well. Form 6 patties using your hands.
• Heat oil in a frying pan over medium-high heat. Cook patties until browned, 3 to 5 minutes. Turn over and cook until browned, 3 to 5 minutes more.
• While shrimp burgers are cooking, toast English muffins. Place each burger on a toasted English muffin.

SHRIMP BURGERS

Steps:

• Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse shrimp in processor, then toss with crumbs, mayonnaise, salt, and pepper. Form into 4 patties. Melt butter in a skillet and cook over medium, turning once, until cooked through, about 9 minutes. Serve on buns with lettuce and tartar sauce.

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

Steps:

• 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
• 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
• 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
• 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

SHRIMP BURGERS

Steps:

• Mix all Tartar sauce ingredients together in a bowl. Place in fridge while you cook the patties.
• Process the panko by pulsing 15 times or blending 30 seconds to grind it to a coarse sand texture. Place panko into a shallow bowl, where you can dredge the shrimp patties before cooking them,
• Using a food processor or blender, take about 1/3 of the shrimp, the mayonnaise, and Old Bay seasoning. Blend into a paste by pulsing 8-10 times or processing about 15-20 seconds.
• To the paste, add the remaining shrimp. (If you don't have a food processor, then cut the peeled, deveined shrimp into 2-3 segments apiece and add to the paste and stir until well-mixed). Pulse the processor 3-5 times, scraping down the sides as needed. You should be able to clearly see segments of shrimp, but no whole shrimp. Remove the mixture to a separate bowl.
• Stir in the chopped scallions.
• Form the mixture into 4 equal sized balls, then press down on them to form round patties. I like to do it this way to ensure the patties are equal sized, because it's easier to make add/subtract from the balls of mixture than it is to the patties already formed. (If you're making ahead of time, place plastic wrap over the patties at this point and refrigerate up to 8 hours before cooking)
• Dredge the patties in the ground panko, removing to a separate board or plate prior to cooking.
• In a large, flat skillet, heat the oil over Medium heat. Once it shimmers, add the patties. Cook 3-5 minutes per side until golden brown and insides are 140-145F. If you don't have a thermometer, cut the patties open and determine whether it is fully cooked. If you see areas of pink, this denotes the shrimp is cooked. You should see no translucent areas.
• Serve patties as is, or on buns (brioche!) with tartar sauce and leaf lettuce.

SHRIMP-COCKTAIL BURGER

Steps:

• In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.
• In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.
• Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.

SHRIMP BURGERS

Steps:

• In the bowl of a food processor fitted with the steel blade, pulse the panko until finely ground, about 15 pulses. Transfer the panko to a shallow dish.
• In the now-empty bowl of the processor, combine 1 cup of the shrimp (about 1/3 of the total shrimp), mayonnaise, salt, and black and cayenne peppers. Pulse until the shrimp are finely chopped and combined with the mayonnaise, about 8 pulses, depending on the size of your shrimp.
• Add the remaining shrimp and pulse until coarsely but evenly chopped, 4 to 6 pulses, scraping down the sides of the bowl as needed.☞TESTER TIP: If you don't want to sacrifice the lovely consistency of shrimp in your burgers, consider instead chopping the remaining shrimp by hand rather than processing them. Then simply stir them into the pulsed shrimp mixture. Your burgers will retain a little more of that true shrimp-ness.
• Transfer the coarsely ground shrimp to a large bowl and stir in the scallions.
• Using lightly moistened hands, divvy the shrimp mixture into 4 equal portions. Gently shape each portion into a patty about 3/4 inch (18-mm) thick.
• Dredge each shrimp patty in the panko, turning to coat both sides and pressing lightly so the panko stays put. Transfer the shrimp patties to a large plate.
• Place a large nonstick skillet over medium heat. Pour in a little oil, just enough to slick the bottom of the skillet. Heat the oil until shimmering, about 2 minutes.☞TESTER TIP: If you prefer to save a little time and cook all the burgers at once rather than in batches, instead use 2 skillets at the same time. Of course, that's one more thing to clean. Choose your battle.
• Place the shrimp patties in the hot oil, being careful not to crowd the skillet. Cook, flipping once, until they're golden brown and register 140°F (60°C) on an instant read thermometer, 3 to 5 minutes per side.
• Transfer the shrimp burgers to a paper towel-lined plate. If you cooked the burgers in batches, it'll be necessary to add a little more oil to the skillet.
• Spread the tartar sauce evenly among the bun bottoms and then place the burgers and lettuce on top. Sandwich with the tops of the buns and serve pronto.

SPICY SHRIMP BURGERS

Steps:

• Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
• Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.
• Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

SHRIMP BURGERS RECIPE

Steps:

• Gather the sauce ingredients.
• Combine the mayonnaise, mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 3/4 teaspoon of Old Bay, and the minced scallion. Stir to blend and refrigerate until serving time.
• Gather the shrimp burger ingredients.
• In a food processor, puree half of the shrimp with the garlic. Transfer the pureed shrimp to a large bowl.
• To the food processor bowl, add the 3 chopped scallions, red bell pepper, 3/4 teaspoon of Old Bay Seasoning, and 1 teaspoon of lemon zest. Pulse until the vegetables are finely chopped. Transfer the chopped vegetables to the bowl with the pureed shrimp.
• With a sharp knife, cut the remaining shrimp into 1/4-inch pieces. Add the chopped shrimp to the bowl with the pureed shrimp and chopped vegetables; mix until thoroughly blended. Shape the shrimp mixture into 4 patties and refrigerate for about 20 minutes, or until chilled.
• Heat the vegetable oil in a nonstick skillet over medium heat. Add the shrimp patties and sprinkle lightly with salt and pepper; cook for about 4 to 6 minutes on each side, or until thoroughly cooked.
• Assemble the shrimp patties on lettuce-lined buns with the sauce and other toppings, as desired.