Best 11 Shrimp Burgers Recipes

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 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.

MEXICAN CHORIZO AND GARLIC SHRIMP BURGERS

Steps:

• To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before.
• To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour.
• To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
• To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
• Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2-3 tablespoons on each).
• Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties onto a plate and let rest.
• Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside.
• If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
• Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.

SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat grill pan or outdoor grill to high.
• Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
• Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
• While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

SHRIMP BURGERS

Steps:

• Boil shrimp for 2 minutes. Drain in a colander, and place ice on top until cool enough to handle. Peel and devein shrimp, and chop into small dice.
• In a large bowl, mix shrimp with scallions, celery, parsley and lemon zest. Stir in mayonnaise, cornbread crumbs and the egg, and beat with a whisk or wooden spoon until evenly distributed. Season with salt, pepper and Tabasco to taste.
• With your hands, form 6 patties about 3 inches in diameter. Sauté, 3 at a time, in peanut oil until both sides are nicely browned. Drain on paper towels. Serve on hamburger buns with lettuce, tomato and tartar sauce.

MEXICAN SHRIMP BURGERS

Steps:

• For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside.
• Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes.
• For the avocado aioli: Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth.
• Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown.
• Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy!

GRILLED SHRIMP BURGERS

Steps:

• Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
• Gently but thoroughly mix shrimp with remaining ingredients.
• Season with salt and pepper to taste.
• NOTE: I eliminated the salt due to the use of celery salt.
• Gently form mixture into six to eight 3/4-inch-thick burgers.
• Cover the burgers and refrigerate for 30 minutes or until needed.
• Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
• Serve with whatever you like to dress your shrimp with.
• We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.

BACON-STUFFED SHRIMP BURGERS

Steps:

• Pat the shrimp dry with paper towel. In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste.
• Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using. Gently mix to combine; the mixture should easily form into patties. If it is too wet, add more panko, a scant tablespoon at a time.
• Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick. Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day.
• In a large frying pan over medium heat, fry the bacon until crisp. Transfer to a paper towel-lined platter. Roughly chop the bacon. Reserve the bacon drippings in the pan.
• Just before cooking, remove the patties from the refrigerator. Divide the chopped bacon into six equal portions. Using your thumb, make a dent in the center of 6 of the patties. Place a portion of bacon in each dent. Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure. Gently flatten each patty to about 3/4-inch thick.
• Reheat the bacon drippings in the large skillet over medium heat, until shimmering. Gently add the patties, without crowding, until golden and firm, 5 to 7 minutes, turning once after about 3 minutes.

SARASOTA'S SHRIMP BURGERS, AVOCADO AND A CHILI LIME MAYO

Steps:

• Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
• In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
• Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
• TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
• Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
• Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.

THAI SHRIMP BURGERS

Steps:

• In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
• For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.

ROCK SHRIMP BURGERS WITH WASABI MAYO

Steps:

• Heat your grill.
• For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
• For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
• To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
• For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.