Shrimp Burgers Recipe (2024)

A fabulous recipe and another family favorite, frequently served with an avocado aioli: 1 avocado, 1/4 cup mayonnaise, 1 tbs lime juice, 2 cloves garlic, 1 serrano chile, 2 tbs cilantro, salt & pepper. Highly recommended. Save the shrimp shells for making shrimp stock.

What kind of shrimp work best here?

These were excellent, absolutely delicious. We found them to be too much of a mouthful as a burger, so the second time we rolled half the batch into balls to stuff into a roll for a bahn mi-like sandwich, and we crumbled up the other half and cooked it like sausage that we added to a Vietnamese-style rice noodle and herb salad with a fish sauce and lime dressing.

Best Burger Ever!
We top with a spicy mayo - good old Hellmann's mixed with a dash each of Sriracha, lime juice and soy sauce.
Thanks as always M. Bittman.

Pureed shrimp all by itself is a strong binder. Cooks Illustrated uses pureed shrimp as the only binder in a recipe for crab cakes.

I have made these several times. The key is make sure the shrimp are dried and not too wet. I use paper towels to press out excess moisture. The burgers won't fall apart . I process the shrimp, veggies and spices and then add chopped shrimp by hand. I have altered this recipe by adding Maryland lump crab meat with the chopped shrimp. Next time I will add some cod or halibut.

We loved it. The shrimp was so sweet. I made an Asian mayo with sesame oil and ginger to go with it. Thanks. And, Thomas, I always save the shrimp shells.

A fabulous recipe and another family favorite, frequently served with an avocado aioli: 1 avocado, 1/4 cup mayonnaise, 1 tbs lime juice, 2 cloves garlic, 1 serrano chile, 2 tbs cilantro, salt & pepper.

I broiled them in my oven (dab a little oil underneath as well as on top). Took a little longer (8 minutes + 4 minutes), but they didn't shrink or fall apart. And they are delicious! I love the absence of bready taste.

These were delicious! I've definitely added this recipe to my collection. I opted to fry them because I was afraid they might fall through the grill. I made a spicy sauce with mayo, sriracha, soy sauce and lime juice. Suggestion: if you serve them with a spicy sauce, I'd hold off on the salt until you've tasted them.

Delicious! As noted above purée of shrimp is also a great binder for crab cakes and it does not need any other binding agent. We have changed the flavor profile depending on the hers we have on hand and found that basil and a touch of garlic also worked well.

Delicious! Rolled the shrimp in some Old Bay seasoning and cayenne, added a few tbs of panko, loaded up on more peppers and cilantro, added lemon zest and celery salt, and finally shallow fried instead of grilled. All the suggestions for twists on the standard mayo accompaniment are excellent. I served along with wasabi-garlic mayo, tartare sauce, sweet & hot mustard, lettuce and thinly sliced tomatoes. Heaven!

Terrific - but very difficult to grill , will pan fry on non stick pan to get a golden brown crisp next time. Also leave some big almost whole chunks of shrimp to add a nice texture profile. A thin smear of mayo on the roll toasts beautifully and crunch.

Maybe not the best recipe for newer cooks. Ours fell apart quite a bit on the grill to half their original size. Would definitely recommend chilling for longer. Burgers themselves were good but nothing out of this world.

Seems like it would need a binder of some kind, like some bread crumbs and/or possibly a little olive oil?

Make avocado aioli recipes in the comments. Use small meatballs not burger shaped and roll in panko and pan fry for crunch

I only had the tiniest bit of cilantro, so supplemented with parsley. More cilantro would have been better but even so, this is a delicious sandwich. I'll be making these again. Mixed mayo with chile garlic sauce for a condiment. Yum!

We cooked the burgers in a nonstick frying pan and they came out browned and wonderful.

See other notes for bahn mi and aioli

Not our favorite shrimp burgers. Used the grill basket which worked well, but the consistency of the burger and taste was meh.

These are delicious. Served them with Bang Bang Sauce.

I could not determine if the shrimp was raw or cooked to begin with???

Cooked on gas grill with no sticking issues. Served on sliced toasted sourdough bread with arugula, kewpie mayo, co*cktail sauce, marinated jalapeno peppers, and a slice of Swiss cheese. Hey, this was really good. Way better, I confess, than I expected. Use a blender if you are cutting recipe down.

Delicious!

If you really pureed half of the shrimp, you'd know that it's like glue and you don't need additional binders, like egg or bread. This is the second time I've made shrimp patties and we liked this recipe a lot. I thought ketchup with it sounded disgusting, so I made Bobby Flay's lemon Aioli recipe instead, served it on brioche buns and it all worked perfectly. We had this with a little salad.

Hmm. Tried this but as some others found, the burgers fell apart (and also stuck to the grill/then pan). We ended up just cooking the shrimp mixture as a hash on the stovetop. I wouldn't make them again as burgers, but I could see this being a great filling for spring rolls!

Love these with brioche buns, sliced red onion & avocado and wasabi mayonnaise. A family favorite!

As usual, excellent! Wasn't expecting the amount of prep time...already decided to add cod and sea scallops, So good! Saving 3 will freeze. if I don't eat them tomorrow!

Best w/a fresh chile, IMO. Generally, I think most people would be happy w/ 1/2 of a ripe Fresno or a ripe Jalapeño. Dash of fish sauce? One could!

These were terrific. I found the paste quite gelatinous and they held together beautifully on the grill. Three suggestions: puree the pepper and shallot before the last addition of shrimp, use 2 chilis (couldn't really taste the one), and make sure you shape the patties a bit flat. Mine were rounder and they seemed to puff up even more on the grill. No problem with them falling apart at all -- if the vegetables are small and you've made a good puree, the shrimp seem to be almost a binding agent.