Shrimp burgers

Ahhh my love of burgers goes on. When I saw this recipe on Josie’s blog, I knew I had to make it to add to my list of burgers. I knew it would be a hit and it was. I made sure to chill extra long to keep the burger from falling apart and it cooked up perfectly!!!


2 quarts water
1 recipe shrimp boil (recipe follows)
1 pound shrimp, shells on
2 Tbs chopped fresh scallions
1/3 cup fresh corn kernels, cut from the cob
2 Tbs chopped parsley
1 Tbs grated fresh ginger
zest of 1 lemon
juice of 1 lemon
2 Tbs mayonnaise
1 Tbs Greek yogurt
1 cup breadcrumbs, preferably fresh
kosher salt
freshly ground black pepper
hot sauce, to taste
1 egg, lightly beaten
2 Tbs canola oil

Extras to serve them up:
4 hamburger buns, split
tartar sauce (recipe follows)
fresh lemon wedges

In a medium saucepan, bring the water and shrimp boil to a boil over high heat.  Turn off the heat and add the shrimp.  Let stand until they are just pink, about 2 minutes.  Drain and run under cold water to stop the cooking.  Peel and devein the shrimp, and chop.  You should have 1 1/2 – 2 cups of chopped shrimp.
In a large bowl, mix the shrimp with scallions, corn, parsley, ginger, lemon zest, and lemon juice.  Stir in the mayonnaise, yogurt, and bread crumbs, and season with salt, pepper, and hot sauce.  Add the egg and gently fold with a spatula until evenly distributed.
From the shrimp mixture into 4 patties, each about 3-4 inches in diameter.  Cover with plastic wrap and refrigerate at least 30 minutes, or up to several hours.
Heat the oil in a nonstick skillet over high heat.  When it shimmers, add the burgers and cook until both sides are golden-brown, about 3 minutes per side.  Drain on a paper towel-lined dinner plate.
Toast the buns in the empty skillet until golden brown, and serve the burgers with a squeeze of lemon, lettuce, tomato, and tartar sauce.

Shrimp Boil
1 Tbs peppercorns
1 Tbs celery seeds
6 bay leaves, torn into pieces
1/2 cup kosher salt
3 Tbs ground cayenne pepper.

Combine the peppercorns, celery seeds, bay leaves, and salt in the bowl of a food processor or chopper, and pulse several times to grind the peppercorns and combine the spices.  Transfer to a small bowl and stir in the cayenne.

Tartar Sauce
1/2 cup drained relish (chowchow, artichoke, okra, pickle, etc)
1/4 cup mayonnaise
1/4 cup Greek yogurt
juice of 1 lemon
1 tsp lemon zest
hot sauce, to taste
1 tsp Dijon mustard
salt and pepper to taste

In a medium bowl, combine all the ingredients and stir well.  Taste and add additional hot sauce, salt, or pepper to taste.  Cover and chill until ready to serve


One Comment on “Shrimp burgers”

  1. Nicole, RD says:

    We loved this burger too – the shrimp boil really makes it 🙂

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