Shrimp Burger
Juicy pan fried shrimp burgers served with a tangy Creole sauce.
Serves4
Prep12 minutes to 15 minutes
Cook15 minutes
Shrimp is an ingredient I rely on year-round, buying it frozen for weeknight meals throughout the year and splurging on freshly caught whenever it’s in season. There are so many different things you can do with this seafood staple, but right now I’m most excited about giving it the burger treatment. With a few quick pulses in the food processor, shrimp, aromatics, and Creole seasoning combine into a juicy patty that I can pan-fry for dinner.
Shrimp Burgers Are an All-New Burger Night
The textures, appearance, aromas, and flavors of shrimp and other seafood are unique, so it’s understandable to encounter culinary caution at the dinner table. One way that I’ve found great success in introducing new-to-my-family foods is by serving them in a familiar way. If burger night is a weekly staple in your house, as it is in mine, it’s a small hop to swap shrimp for beef or turkey patties.
What Are Shrimp Burgers Made Of?
Shrimp burgers start with peeled and deveined shrimp. While shrimp size doesn’t matter for this recipe, choose peeled and deveined shrimp to cut down on prep time. Also choose the freshest shrimp you can find, remembering that often means reaching into the freezer case. You can round out your shrimp burger shopping list with any number of add-ins. This recipe calls for shallot, bell pepper, garlic, fresh parsley, Creole seasoning, lemon, an egg, and breadcrumbs.
What Should I Serve with Shrimp Burgers?
Stick with a minimum of fresh toppings for these burgers so that the sweet and spicy flavors stand out. Here, you’ll slather buttered buns with spicy, citrusy mayo, then add sliced tomatoes and crunchy lettuce.
As for sides, you can’t go wrong serving them with classic sides everyone can get excited about.
Shrimp Burger Recipe
Juicy pan fried shrimp burgers served with a tangy Creole sauce.
Prep time 12 minutes to 15 minutes
Cook time 15 minutes
Serves 4
Nutritional Info
Ingredients
- 1
small shallot
- 1/2
small green or red bell pepper
- 1 large clove
garlic
- 10 sprigs
fresh parsley
- 1 1/2 teaspoons
Creole seasoning, such as Zataran's or Tony Chachere's, divided
- 1 pound
peeled and deveined uncooked shrimp
- 1
small lemon
- 1
large egg
- 1/2 cup
fine, dry breadcrumbs
- 2 tablespoons
unsalted butter
- 1/4 cup
mayonnaise
- 1
medium tomato
- 4
hamburger buns
- 2 tablespoons
vegetable oil
- 4 leaves
butter or romaine lettuce
Instructions
Prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as you complete it: Cut 1 small shallot into quarters. Cut 1/2 small green or red bell pepper into 8 pieces. Quarter 1 large garlic clove. Pick the leaves from 10 fresh parsley sprigs.
Add 1 teaspoon of the Creole seasoning and pulse until coarsely chopped, about 4 (1-second) pulses. Scrape down the sides of the bowl with a spatula.
Cut 1 pound peeled and deveined shrimp into 1-inch pieces, add to the food processor, and pulse until coarsely chopped, 4 to 5 (1-second) pulses, scraping down the sides of the bowl as needed. (Alternatively, finely chop all the ingredients by hand until no larger than 1/4-inch pieces remain.) Transfer to a large bowl.
Juice 1/2 small lemon until you have 1 tablespoon plus 2 teaspoons. Add 1 tablespoon of the lemon juice to the bowl with the shrimp (reserve the remaining for the sauce). Add 1 large egg and 1/2 cup fine, dry breadcrumbs. Mix with a spatula until combined.
Divide the mixture into 4 portions and shape each into a 3 1/2-inch wide patty (about 5 ounces each). Arrange in a single layer on a plate or parchment-lined baking sheet and refrigerate for at least 30 minutes and up to 24 hours.
Meanwhile, let 2 tablespoons unsalted butter sit at room temperature to soften. Make the seasoned mayonnaise: Place 1/4 cup mayonnaise, the remaining 1/2 teaspoon Creole seasoning, and the reserved 2 teaspoons lemon juice in a small bowl and stir to combine. Refrigerate until ready to serve. Cut 4 slices crosswise from 1 medium tomato.
When the patties are ready, split and butter the cut sides of 4 hamburger buns with the softened butter. Heat a 12-inch cast iron or nonstick skillet over medium heat. Place half of the buns cut-side down in the pan and cook until lightly toasted, 3 to 4 minutes. Transfer to a plate or cutting board and repeat toasting the remaining buns.
Add 2 tablespoons vegetable oil to the pan. Reduce the heat to medium low. Add the patties and cook until golden brown on the bottoms, 4 to 5 minutes. Flip the patties and cook until cooked through, firm, and the centers register at least 120ºF on an instant-read thermometer, 3 to 4 minutes more. Remove the pan from the heat.
Assemble the burgers: Spread each toasted bun half with a thin layer of the seasoned mayonnaise. Place a shrimp patty on each bottom bun. Top each patty with a slice of tomato, a butter or romaine lettuce leaf, and the top bun.
Recipe Notes
Make ahead: The patties can be prepared up to 24 hours in advance and refrigerated in an airtight container.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Saltine cracker variation: Saltine crackers can be substituted for the breadcrumbs. Before preparing the shrimp burgers, add 15 saltines (about 1 1/2 ounces) to the bowl of a food processor fitted with the blade attachment. Process to fine crumbs, about 1 minute.
Salt-free Cajun or Creole seasoning: If using a salt-free Cajun or Creole seasoning, add 1 teaspoon kosher salt to the shrimp burger mixture.