Shrimp Burgers

Shrimp Burger ingredients

• Panko bread crumbs: A Japanese-style bread crumb that’s larger much crunchier than standard bread crumbs. It gives the shrimp burger patties a crispy, golden crunch.
• Large shrimp: The base for the burgers. Unless you live near the coast, I recommend buying frozen shrimp for convenience and quality—just thaw them before using!
• Mayonnaise: Adds moisture and richness to the shrimp mixture, helping bind everything together. Always use good-quality mayo, like Hellmann’s or Duke’s.
• Cayenne pepper and fresh scallions: The cayenne adds a subtle kick of heat to balance the flavors while the scallions contribute a mild fresh onion flavor.
• Vegetable oil: Used for sautéing the patties and getting them crispy and golden.
• Tartar sauce: A tangy, creamy topping for the burgers. You can use store-bought or make homemade tartar sauce depending on your preference.
• Hamburger buns: Serve as the base and top for the shrimp burgers. I highly recommend toasting them for added texture. If you want to take things up a notch, use brioche burgers for their tasty buttery sweet flavor.
• Bibb lettuce: A fresh, crisp topping to add crunch and balance the richness of the shrimp burgers. You can swap it out with type of lettuce you have on hand.
• Jump to the printable recipe for precise measurements

How to Make shrimp burgers

Step 1: Pulse the Panko. Add the panko to your food processor and pulse until it’s finely ground. Transfer to a shallow dish.

Step 2: Chop the Shrimp. Add one-third of the shrimp, the mayonnaise, salt, pepper, and cayenne to the now-empty food processor. Pulse about 8 times until the shrimp are finely chopped.

Step 3: Finish Chopping. Add the rest of the shrimp and pulse 4 times just to coarsely chop. Don’t forget to scrape down the sides as needed.

Step 4: Make the Shrimp Patty Mixture. Transfer the chopped shrimp to a bowl and stir in the scallions.

Step 5: Shape the Burgers. Lightly moisten your hands and divide the mixture into 4 equal portions. Gently shape each into a ¾-inch-thick patty.

Step 6: Coat the Burgers. Dredge each patty in the crushed panko one at a time. Flip it over to completely coat both sides and the edges.

⭐️ Pro tip: Once the shrimp burgers are breaded, they can be wrapped and stored in the fridge for up to 24 hours or frozen for longer storage. If freezing, place them on a parchment lined baking sheet and flash freeze. Once frozen, transfer the homemade shrimp burgers to a container or freezer bag and store for up to 3 months.

Step 7: Cook. Heat the oil in a large nonstick skillet over medium heat until it’s shimmering. Add the patties and cook for 3-5 minutes.

Step 8: Flip and Finish. Flip the patties over and cook another 3 to 5 minutes, until they’re golden brown and reach 140°F. Transfer the cooked shrimp burgers to a paper towel-lined plate to drain for about 30 seconds on each side.

Step 9: Assemble and Serve. Spread the tartar sauce evenly among the bun bottoms, add the burgers and the lettuce on top. Cover with the bun tops and serve.