Shrimp and California Avocado Burgers Marry the Best Ingredients of the West Coast
Fry up shrimp patties studded with buttery cubes of California Avocado for a West Coast twist on a burger.
Serves4
Prep20 minutes
Cook20 minutes
The long, beautiful coastline that outlines the western side of California means that the bounty of the sea is right within reach of many lucky Californians. Each season ushers in something delicious from its waters, whether it’s Dungeness crab, gorgeous spot prawns, or king salmon.
All this sweet-tasting seafood is a perfect match for locally-grown California Avocados. This recipe turns plump shrimp and buttery California Avocados into a seafood patty that makes for a truly California-inspired burger. Some California burgers only feature slices of the superfood as a garnish, but this one folds little cubes of fresh California Avocado right into the shrimp patty, ensuring each bite is full of its delicious flavor and creamy texture.
The California Difference
California Avocados are responsibly grown by farmers who really take pride in their land and what they grow. They’re committed to quality, sustainability, and good agricultural practices. Plus, the idyllic California weather, rich soil, and warm sunshine create sublime growing conditions, which produce truly delicious fruit. Seek them out when they’re at their peak in the spring and summer.
Creamy Flavor and Rich Texture in Every Bite
The shrimp patty mixture comes together quickly with the help of a food processor. California Avocado is folded into the mixture right before it’s shaped into patties and pan-fried, so use a ripe but firm fruit to ensure it keeps its shape when added. If your California Avocado is ripe before you’re ready to make these burgers, just put it in the refrigerator to slow down the ripening, which will buy you a few extra days.
Before you cook…
To assemble these burgers, toast up some brioche or potato buns, then spread the cut sides with an easy, creamy lime spread. Top with the California Avocado and shrimp patties, butter lettuce, and a slice of ripe tomato. Close up that sandwich and enjoy a true California burger — one that celebrates the sea and the fertile lands that grow such beautiful produce.
Shrimp and California Avocado Burgers Recipe
Fry up shrimp patties studded with buttery cubes of California Avocado for a West Coast twist on a burger.
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Nutritional Info
Ingredients
- 1
medium lime
- 1 pound
raw peeled and cleaned shrimp
- 2
medium scallions
- 1 1/2 teaspoons
kosher salt
- 1/2 teaspoon
garlic powder or garlic granules
- 1
large egg
- 1/2 cup
panko breadcrumbs
- 1
ripe but firm medium California Avocado (about 6 ounces)
- 1/4 cup
mayonnaise
- 1 teaspoon
Dijon mustard
- 1
medium beefsteak tomato
- 4
(3-inch) brioche or potato hamburger buns
- 2 tablespoons
plus 2 teaspoons vegetable or olive oil, divided
- 4
large butter lettuce leaves
Instructions
Finely grate the zest of 1 medium lime (about 2 teaspoons). Juice the lime. Transfer half the zest and 2 tablespoons of the juice to a food processor fitted with the blade attachment. Transfer the remaining zest and 1/2 teaspoon of the juice to a small bowl.
Cut 1 pound raw peeled and cleaned shrimp into 1-inch pieces. Trim and cut 2 medium scallions into 1-inch pieces. Transfer both to the food processor. Sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon garlic powder. Pulse until coarsely chopped, about 8 (1-second) pulses, scraping down the sides of the bowl halfway through.
Transfer to a large bowl. Add 1 large egg and sprinkle with 1/2 cup panko breadcrumbs. Stir and smash against the side of the bowl with a flexible spatula until combined. Halve, pit, and peel 1 ripe but firm medium California Avocado. Cut into small dice (about 1/4-inch), add to the bowl, and gently fold until just combined.
Line a baking sheet with parchment paper or a silicone baking mat. Divide the mixture into 4 portions (about 6 ounces each). Gently shape each portion into a 3 1/2-inch wide patty about 3/4-inch thick and place in a single layer on the baking sheet. If any pieces of California Avocado fall out, just push them back in. Refrigerate while you prepare the toppings and buns, at least 15 minutes.
Add 1/4 cup mayonnaise and 1 teaspoon Dijon mustard to the reserved bowl of lime zest and juice and stir to combine. Refrigerate until ready to use. Cut 1 medium beefsteak tomato crosswise into 4 rounds about 1/2-inch thick.
Split 4 brioche or potato buns. Heat 1 teaspoon of the vegetable or olive oil in a large nonstick frying pan (at least 12 inches wide) over medium heat until shimmering. Tilt the pan to coat the bottom with oil. Place 4 bun halves cut-side down in the pan. Cook, moving the buns around occasionally so they cook evenly, until toasted and light golden brown, 2 to 3 minutes. Transfer to a plate. Repeat toasting the remaining bun halves in another 1 teaspoon oil. Transfer to the plate.
Heat the remaining 2 tablespoons vegetable or olive oil in the same pan over medium heat until shimmering. Using a flat spatula, transfer the shrimp patties into the pan and cook until golden brown, cooked through, and the centers register at least 120ºF on an instant-read thermometer, 3 to 4 minutes per side. Spread the lime mayonnaise on the cut-sides of all the buns while the second side is cooking.
Assemble the burgers: Place a shrimp patty on each bottom bun. Top each with a slice of tomato and 1 large butter lettuce leaf, and close with the top bun.