The Original Shrimp Burger Recipes

SHRIMP BURGERS

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
• Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 15 to 20 minutes.
• Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.

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 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:

• 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.

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.

SHRIMP BURGER

Steps:

• Preheat a grill to medium high (about 375 degrees F). In a food processor fitted with a steel blade, add 2/3 of the shrimp.
• Add the garlic, paprika, mustard, salt, seafood seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the green onion and 1/2 of the bell pepper. Puree until fairly smooth, stopping to scrape down sides of bowl as needed. Transfer to a large mixing bowl.
• Finely chop the remaining shrimp, bell pepper, and green onion (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the bowl and stir until evenly combined.
• Shape mixture into 6 patties that are about ¾-inch thick and 3 1/2 to 4 inches in diameter. Place in the refrigerator and chill for 15 minutes.
• Make sure your grill is very clean. Brush the outsides of the shrimp patties with oil. Place on the grill (clean it one more time for good measure-any debris can make the patties stick), close the lid, then cook on the first side without disturbing for 4 to 5 minutes, until the patties release easily. Flip and cook on the other side until the patties are cooked through, about 3 to 4 minutes more.
• If desired, in the last few minutes of cooking, place the buns on the grill, cut side down, and lightly toast.
• Serve the shrimp burgers on the toasted buns, topped with Greek yogurt, mustard, lettuce, tomato, and avocado as desired. Enjoy!

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 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:

• Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
• Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
• Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
• Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
• To serve, top the burger with Aioli and Cabbage-Apple Slaw.
• Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
• While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
• Mix together the cabbage and apples in a large bowl and season with salt.
• Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

THE ORIGINAL SHRIMP BURGER

Steps:

• Puree your shrimp until it is a paste. In a large mixing bowl add all of your chopped veggie's and eggs continue to mix until everything is well blended. Then add your bread crumbs slowly you don't want to add to much at one time or you will get an uneven mix. Take a hand full of mix roll into a ball then flatten to desired thickness. In a skillet add 2 Tablespoons of Olive oil heat pant to 375@ place patties into the pan cook approximately 3-4 minutes on each side until the patty is golden brown. Serve on a hamburger bum with all the fixing's