Shrimp Burgers

The football season is underway, and that means every weekend feels like the perfect excuse for a cookout. While burgers and brats often get the spotlight, Shrimp Burgers offer a fresh twist that’s just as satisfying and even lighter on the plate. Juicy shrimp blended with seasonings, herbs, and just the right touch of spice creates a burger that feels both familiar and unexpected. Toss them on the grill, and the aroma alone will have the crowd gathering around before kickoff.

Shrimp Burgers work beautifully for game day because they cook quickly, leaving you more time with family and friends. Their flavor pairs effortlessly with simple toppings or bold sauces, making them a versatile choice for any tailgate or backyard spread. Whether you serve them on toasted buns with crisp slaw or keep it classic with lettuce and tomato, these burgers deliver flavor that keeps fans cheering long after the first bite.

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Serves 4

Shrimp Burgers Ingredients

• 1 1/4 pounds Shrimp Peeled, tailed & deveined
• 1/4 cup Panko Breadcrumbs
• 1 Leek, White part only, minced
• 2 tablespoons Minced Red Bell Pepper
• 2 tablespoons Minced Celery Heart
• 1 tablespoon Fresh Cilantro Or parsley, chopped
• 1 tablespoon Mayonnaise
• 1 teaspoon Minced Fresh Jalapeño Red or green
• 1 large Egg
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon White Pepper
• Olive Oil or vegetable oil
• 4 Hamburger Bun

Shrimp Burgers Directions

1. Pat your shrimp dry with a couple of layers of paper towels.
2. Using a sharp knife, cut the shrimp into small chunks, just larger than 1/4-inch. Place them into a medium-sized bowl. Alternatively, you could pulse the shrimp in the bowl of a food processor until you have chunks, but I tend to like the larger chunks of shrimp in my burger.
3. Add the remaining ingredients to the bowl, except the oil and buns. Use your hands or a large fork to combine the ingredients thoroughly. Set the bowl in the freezer for 10 minutes to make it easier to form the patties.
4. Prepare four large squares of wax (or parchment) paper slightly larger than your shrimp burger patty on your work surface.
5. After 10 minutes, divide the mixture into four equal parts. Although it's not hard to divide the mixture into four, I like to use my 4-ounce scoop to scoop it out of the bowl and divide it into portions. The scoop compacts the mixture perfectly and allows for minimal handling and mess.
6. Once you have your four portions, form them into thick patties. If you used a scoop, you just need to press down lightly on the top to flatten and turn, smoothing the sides as you go. Transfer the squares of wax paper to a container with a lid that will fit in your fridge. Refrigerate for 2-4 hours.
7. Preheat a grill or a grill pan to medium. Drizzle a thin layer of oil directly onto the top of the patties or into a small container that you can mop generously onto the grill grates or pan. Carefully lift the shrimp burgers, paper and all, and flip over onto the prepared hot cooking surface; peel off the paper. Close the lid of the grill, or overturn a pan on top of the grill pan. Cook for 3-1/2 minutes. Lift the lid, oil the (now) top of the shrimp burger, and gently flip it. Cover again and cook for 3-1/2 minutes, or until firm. Remove the burgers to a plate.
8. Split the buns and place them cut side down on the grill or grill pan to toast. The residual oil flavored by the shrimp burgers should give the buns nice, golden grill marks.
9. Serve the shrimp burgers on toasted buns with your favorite toppings, such as lettuce, baby spinach, thinly sliced tomato, and/or onion. I also like to mix mayonnaise, capers, and wholegrain mustard with a tiny shot of lemon juice to smear on the bun. You could also serve it with a lemon wedge on the side.

Notes: It's best to eat these Shrimp Burgers immediately after they are cooked. Reheating them causes them to get "rubbery". If you do not want to serve all four burgers simultaneously, I recommend leaving them uncooked in the refrigerator until ready to use (but use within 24 hours).

Taken from foodfanatic.com