Category: Seafood, Main Course
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35-45 minutes
Skill Level: Intermediate
Yield: 4 hearty burgers
Why You’ll Love This Recipe
These aren’t your average burgers. By using shrimp as the base, we create a patty that’s light yet incredibly flavorful, packed with fresh herbs and a hint of spice. Paired with a vibrant, chunky guacamole and a toasted brioche bun, each bite is a perfect harmony of textures and fresh, coastal-inspired taste. It’s a burger experience that feels gourmet but is entirely approachable to make at home.
Ingredients
For the Shrimp Burgers:
1 lb (450g) raw large shrimp, peeled and deveined
1/3 cup panko breadcrumbs
1 large egg, lightly beaten
1/4 cup finely chopped red onion
1/4 cup fresh cilantro, finely chopped
2 cloves garlic, minced
1 tablespoon mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon lime zest
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil or avocado oil, for frying
For the Guacamole:
2 ripe avocados
2 tablespoons finely chopped red onion
1/4 cup fresh cilantro, chopped
1 small jalapeño, seeds removed and finely diced
2 tablespoons fresh lime juice
3 tablespoons diced tomato
Salt to taste
For Serving:
4 brioche burger buns, lightly toasted
Butter lettuce leaves
Sliced red onion (optional)
Lime wedges
Equipment Needed
Food processor
Mixing bowls
Rubber spatula
Measuring cups and spoons
Chef’s knife and cutting board
Large non-stick or cast-iron skillet
Spatula
Step-by-Step Instructions
Step 1: Prepare the Shrimp Burger Patties
Pulse the Shrimp: Pat the shrimp completely dry with paper towels. Place half of the shrimp in a food processor and pulse 4-5 times until coarsely chopped—you want a mix of fine paste and small chunks for texture. Transfer to a large mixing bowl.
Chop Remaining Shrimp: Finely chop the remaining shrimp with a knife and add to the bowl. This double method ensures the ideal burger texture.
Combine Ingredients: To the bowl with the shrimp, add the panko, beaten egg, red onion, cilantro, garlic, mayonnaise, smoked paprika, cumin, cayenne (if using), lime zest, lime juice, salt, and pepper.
Mix Gently: Using a rubber spatula or your hands, fold the mixture until just combined. Be careful not to overmix.
Form Patties: Divide the mixture into four equal portions. Form each into a 3/4-inch thick patty, packing them firmly so they hold together. Place on a parchment-lined plate and refrigerate for 15 minutes. This chilling step is crucial—it helps the patties firm up and prevents them from breaking in the pan.
Step 2: Make the Guacamole
While the patties chill, prepare the guacamole. In a medium bowl, halve and scoop out the avocados. Mash with a fork to your desired consistency (chunky is recommended). Gently fold in the red onion, cilantro, jalapeño, lime juice, and tomato. Season with salt to taste. Cover the surface directly with plastic wrap to prevent browning and set aside.
Step 3: Cook the Shrimp Burgers
Heat the Pan: Heat the olive or avocado oil in a large skillet over medium-high heat.
Cook the Patties: Once the oil is shimmering, carefully add the chilled shrimp patties. Cook for 3-4 minutes per side, or until the outside is deeply golden brown and crispy and the center is opaque and cooked through. Avoid pressing down on the patties with your spatula, as this will release moisture.
Rest: Transfer cooked patties to a clean plate and let them rest for 2-3 minutes.
Step 4: Assemble the Burgers
Lightly toast the brioche buns in the same skillet or a toaster.
Place a lettuce leaf on the bottom half of each bun.
Top with a warm shrimp burger patty.
Add a generous scoop of the fresh guacamole.
Add sliced red onion if desired, and finish with the top bun.
Serve immediately with lime wedges on the side.
Chef’s Notes & Tips for Success
Shrimp Selection: For the best flavor and texture, use wild-caught shrimp if possible. Ensure they are very dry before processing.
Don’t Over-process: The key to a great texture is leaving small chunks of shrimp. A paste-like consistency will result in a rubbery burger.
Binding Agent: The egg and panko are essential binders. For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
Make Ahead: You can form the patties and store them, covered, in the refrigerator for up to 8 hours before cooking. The guacamole is best made fresh but can be prepared 1-2 hours ahead with the plastic-wrap trick.
Cooking Alternative: These patties can also be grilled! Place them on a well-oiled, preheated grill over medium heat. Use a fish spatula for easy flipping.
Nutrition Information (Per Serving – 1 Burger with Bun & Guacamole)
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Calories: ~520 kcal
Total Fat: 28g
Saturated Fat: 7g
Cholesterol: 285mg
Sodium: 890mg
Total Carbohydrates: 40g
Dietary Fiber: 8g
Sugars: 8g
Protein: 30g