Shrimp Burgers

Shrimp burgers offer a lighter, more elegant alternative to traditional beef patties while delivering the satisfying experience of a classic burger. These succulent patties showcase sweet shrimp flavor with a tender texture that’s both sophisticated and accessible, perfect for summer cookouts, casual dinners, or when you want to elevate your burger game with fresh seafood.

How to Make Shrimp Burgers

For the Shrimp Patties

• 1½ pounds large shrimp (26-30 count), peeled and deveined
• ¼ cup panko breadcrumbs
• 1 large egg, beaten
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil for cooking

For Assembly

• 4 brioche burger buns
• 4 leaves butter lettuce
• 1 large tomato, sliced
• ½ red onion, thinly sliced
• 1 avocado, sliced
• Lemon aioli or tartar sauce
• Pickles (optional)

For Lemon Aioli

• ½ cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper to taste

Step-by-Step Instructions

Preparing the Shrimp:

1. Pat shrimp completely dry with paper towels
2. Remove tails and check for any remaining vein pieces
3. Roughly chop 2/3 of the shrimp into ¼-inch pieces by hand
4. Pulse remaining 1/3 of shrimp in food processor until finely minced
5. Combine chopped and minced shrimp in large bowl for optimal texture

Making the Patties:

1. Add beaten egg, panko breadcrumbs, and green onions to shrimp
2. Mix in garlic, lemon juice, Old Bay, salt, pepper, and cayenne
3. Gently combine ingredients without overmixing to maintain texture
4. Refrigerate mixture for 30 minutes to help patties hold together
5. Form into 4 equal patties, slightly larger than your buns
6. Create shallow indent in center to prevent puffing during cooking

Preparing the Aioli:

1. Whisk together mayonnaise, lemon juice, and lemon zest
2. Add minced garlic and season with salt and pepper
3. Refrigerate until ready to serve for flavors to meld

Cooking the Patties:

1. Heat olive oil in large skillet over medium-high heat
2. Cook patties 3-4 minutes per side until golden brown and cooked through
3. Internal temperature should reach 145°F for food safety
4. Avoid pressing down on patties to prevent moisture loss
5. Let rest briefly while preparing buns

Assembly:

1. Lightly toast brioche buns cut-side down in skillet
2. Spread lemon aioli on both bun halves
3. Place lettuce leaf on bottom bun, then shrimp patty
4. Top with tomato, red onion, and avocado slices
5. Add pickles if desired and crown with top bun
6. Serve immediately while patties are hot

Seasonal Variations

Summer Style: Add fresh corn kernels and jalapeños for sweet heat that complements outdoor grilling season.

Asian-Inspired: Incorporate ginger, cilantro, and sriracha mayo for fusion flavors that highlight shrimp’s versatility.

Cajun Version: Increase spice levels with additional cayenne, paprika, and hot sauce for Louisiana-style heat.

Grilling Adaptations

Shrimp burgers can be grilled successfully with proper technique and equipment.

Equipment Needs: Use grill basket or well-oiled grates to prevent delicate patties from falling through or sticking.

Temperature Management: Medium heat prevents burning while ensuring thorough cooking of seafood proteins.

Timing Adjustments: Grilled patties may cook slightly faster than skillet versions due to direct heat exposure.

Conclusion

Shrimp burgers represent the perfect fusion of comfort food familiarity and sophisticated seafood flavors. With proper technique, quality ingredients, and careful seasoning, these elegant patties deliver restaurant-quality results that showcase shrimp’s natural sweetness while providing satisfying burger experience. Whether served at casual gatherings or upscale dinners, homemade shrimp burgers offer impressive versatility that appeals to seafood lovers and burger enthusiasts alike.

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Jennifer Glover

I’m Jennifer, the writer, recipe developer and photographer behind this site. I love food! I dream in food! I started CGC in October of 2011 as a way to catalog the constant thoughts of food that float through my mind. The best part of my day is dancing around my kitchen to music, singing my lungs out, while creating and photographing dishes inspired from years of travel, mixed with good ole southern culture to share with you. Thanks for reading and I hope you keep coming back for more recipes, travel bits and a dash of this and that... Cheers!

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