Best Shrimp Burger Recipes

AMERICA'S TEST KITCHEN'S SHRIMP BURGER

Steps:

• 1. Pulse the bread in a food processor to coarse crumbs, about 4 pulses, and transfer to a bowl (you should have about 3/4 cup crumbs). Wipe the food processor clean, and pulse the shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses. Whisk the mayonnaise, scallions, parsley, lemon zest, salt, pepper, and cayenne together in a large bowl until uniform. Gently fold into the processed shrimp and breadcrumbs until just combined. Scrape the shrimp mixture onto a small baking sheet, divide it into 4 equal portions, and loosely pack each into a 1inch-thick patty. Cover with plastic wrap and refrigerate for 30 minutes. Brush burgers with oil on both sides.Grill 5-7 minutes on each side on medium heat of gas grill.
• 2. Note: I saw on another site,these burgers were cooked in in a 12inch nonstick skillet over medium-high heat using 1-2 t.vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
• 3. Sauce:Combine all ingredients together.Stir until well mixed.

SHRIMP BURGER

Steps:

• Place shrimp in a colander and squeeze out all excess water. Transfer shrimp to a food processor and grind. Transfer to a large bowl.
• Chop celery, onion, garlic, and parsley in the food processor; add to the bowl with the shrimp. Add egg, seafood seasoning, and cayenne pepper to the bowl and mix well. Form 6 patties using your hands.
• Heat oil in a frying pan over medium-high heat. Cook patties until browned, 3 to 5 minutes. Turn over and cook until browned, 3 to 5 minutes more.
• While shrimp burgers are cooking, toast English muffins. Place each burger on a toasted English muffin.

ULTIMATE SHRIMP-CRAWFISH-CRAB CROQUETTE BURGER WITH GARLIC AIOLI

Steps:

• For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
• For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
• Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt.
• Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs.
• Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size.
• When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size.
• Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.

CRISPY SHRIMP BURGER

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
• Combine all ingredients thoroughly.

SHRIMP BURGER

Steps:

• Take Shrimp and dice in to small pieces, chopped shallots, add seasoned bread crumbs, eggs, parsley and grated cheese.
• Mix all together well with spoon make into desired size and deep fry or Pan fry or Grill -- Serve on Bun with either tartar sauce or even better, hot sauce.

SPICY SHRIMP BURGER W/GINGER MAYO COCKTAIL SAUCE

Steps:

• 1. In a food processor, add cilantro leafs, garlic, green pepper and onion, pulse lightly to combine. Then add shrimp to food processor and pulse until coarsely chopped.
• 2. Remove shrimp mixture from food processor and place in a large bowl; add panko bread crumbs, old bay seasonings, dill, ginger, and mayo blend well. Then add salt, pepper and red pepper flakes.
• 3. Form shrimp burgers - with a large ice cream scoop or large spoon, place mixture in your hands and form 6 - ½" thick Patties and place them on a parchment paper lined baking sheet. Place burgers in the refrigerator and let chilled for about 10 - 15 minutes.
• 4. While burgers are chilling, in a small bowl add ½ cup of mayo, parsley, ginger paste and cocktail sauce and mix well.
• 5. In a large nonstick skillet, over medium heat add olive oil and place 3 patties in pan and cook until golden brown on one side, then turn over and cook the other side. Repeat the process for second batch of patties. Cooking process should take about 15 - 20 minutes. After cooking place burgers on a plate and keep warm.
• 6. Place Kaiser rolls in toaster oven and toast lightly if desire. For each burger, place one butter lettuce leaf on bottom bun, add shrimp burger, thinly sliced red onions and top it off with ginger mayo cocktail sauce then crown burger with top bun. Round out the meal with fries, chips or potato salad. Enjoy

MEXICAN CHORIZO AND GARLIC SHRIMP BURGER

Steps:

• Garlic shrimp: After peeling, deveining, and rinsing the shrimp, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 minutes to 1 hour. Paprika mayonnaise: Mix all of the ingredients together until even, then set aside. Burger: Divide chorizo into 4 equal portions, then shape it into patties. The next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so that they pan-fry into nice crusts (you can take this as optional). Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then add a small nub of unsalted butter and the chorizo patties (maximum 2 patties at a time). Leave patties to pan-fry without moving, until nicely browned crust has formed on the bottom. Turn patties over, then add shredded Manchego cheese on top (2 to 3 tablespoons per burger). Cover skillet completely with a lid and keep cooking on medium-high heat for another 1 to 2 minutes, just until center of the patties is cooked through. Transfer patties with whatever crispy cheese-bits on the side, onto a plate and let them rest. Keep chorizo drippings in the skillet and cook shrimp on high heat, about 1 minute on each side until just cooked through. Then set aside. Apply good layer of paprika mayonnaise to both sides of buns, then put 2 thinly-sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over them the patty

THE ORIGINAL SHRIMP BURGER

Steps:

• Puree your shrimp until it is a paste. In a large mixing bowl add all of your chopped veggie's and eggs continue to mix until everything is well blended. Then add your bread crumbs slowly you don't want to add to much at one time or you will get an uneven mix. Take a hand full of mix roll into a ball then flatten to desired thickness. In a skillet add 2 Tablespoons of Olive oil heat pant to 375@ place patties into the pan cook approximately 3-4 minutes on each side until the patty is golden brown. Serve on a hamburger bum with all the fixing's

SHRIMP-COCKTAIL BURGER

Steps:

• In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.
• In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.
• Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.

CAJUN SHRIMP BURGER

Steps:

• Parsley Mayonnaise: In a bowl, combine all the ingredients. Refrigerate.
• Cajun Shrimp: In a large nonstick skillet over high heat, brown the shrimp in half the oil. Season with salt and pepper. Set aside on a plate.
• In the same skillet, brown the pepper and shallot in the remaining oil. Return the shrimp to the skillet. Add the garlic and spices. Cook for 1 minute, stirring continuously. Deglaze with the lemon juice and Worcestershire sauce. Adjust the seasoning. Set aside.
• Toast the buns. Spread the inside of the buns with the parsley mayonnaise. Place the Cajun Shrimp on the buns. Garnish with tomatoes and lettuce. Cover and serve.

SHRIMP TEMPURA RICE BURGER RECIPE BY TASTY

Steps:

• Whisk the egg in a small bowl. Add 120 grams (1 cup) of flour and water. Whisk to combine. Cover with plastic wrap and transfer to the refrigerator.
• Add flour to a shallow dish. Dip each shrimp in the flour, shaking off any excess.
• Dip the floured shrimp into the batter.
• Heat oil in a pot to 350°F (180˚C).
• Fry the shrimp until they float to the top and become golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
• For the mayonnaise sauce, combine mayonnaise, ketchup, honey, and vinegar.
• Line a ramekin with plastic wrap, and mold ¼ of the rice into a patty. Repeat until you have 6 rice "buns."
• Heat a pan over medium-high heat and add a splash of sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
• Top the rice "bun" with a piece of green leaf lettuce, fried shrimps, mayonnaise sauce, and top with another rice "bun." Repeat with remaining ingredients.
• Enjoy!

MEXICAN CHORIZO AND GARLIC SHRIMP BURGER RECIPE ON FOOD52

Steps:

• HowToSection For the fresh chorizo and shrimp: Array
• HowToSection To finish: Array

SHRIMP BURGER BY MAGGIE M

Steps:

• 1. Cut shrimp into small pieces. Place in food processor and blend until very tiny, but not until it's mush. Remove and place in bowl. Add flour, dill weed and egg and stir until blended. Add green onion and half of the Panko crumbs and mix well.
• 2. Line burger press with plastic wrap. Remove 1/2 of the mixture and press into mold. Repeat with remaining mixture. Place patties - still in the plastic wrap - into freezer for 10 to 15 minutes to help it firm up a little.
• 3. Place about 1/2" of peanut oil in a skillet and preheat to about 300*. Coat the outside of the patty in the remainder of the Panko and gently place into hot oil. Fry until golden brown on both sides. Drain on a paper towel. Salt and pepper if desired. Serve hot on a burger bun with mayo, lettuce,tomato and a slice of ripe avocado.

SPICY SHRIMP BURGER

Steps:

• 1. In food processor, combine parsley, celery and 1/2 of green pepper, garlic, onion, lemon zest and grind small. Transfer to bowl. 2. Put half the shrimp in processor and other half in bowl. Add seafood seasoning and chili powder in processor and pinch of salt. Grind until pasty then combine into bowl. 3. In skillet, scoop burger mixture and fry both sides.

SHRIMP KATSU RICE BURGER RECIPE BY TASTY

Steps:

• Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
• Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
• Using your hands, form the shrimp mixture into 2 patties.
• Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
• Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
• In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
• Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
• Assemble the burgers: start with the rice "bun," then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice "bun."
• Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
• Enjoy!

CRISPY SHRIMP BURGER

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• Combine all ingredients thoroughly.Yield: 2/3 cup

PORK AND SHRIMP BURGER RECIPE - CHATELAINE

Steps:

• PREHEAT barbecue to medium. TOSS cabbage and carrot with white-wine vinegar and sugar. Let stand for 30 min. CRUSH 1 plain rice cake into fine crumbs in a resealable zip-top bag. Pat shrimp dry and mince finely. WHISK tamari and sesame oil with ginger, cornstarch and garlic in a medium bowl. Add shrimp and ground pork. Gently mix together until combined. Stir in crushed rice cake and cilantro. Shape into 4 patties, about 1⁄2 in. thick. OIL grill. Barbecue patties, lid closed, until cooked through, 4 min per side. Top 4 plain rice cakes with Boston lettuce leaves (optional), burgers, then cabbage slaw. Drizzle with slaw liquid. Garnish with more cilantro, if desired.