Shrimp Burger Recipe
These juicy, flavorful Shrimp Burger patties are nestled in soft brioche buns and loaded with fresh, vibrant toppings. Perfect for seafood lovers and burger enthusiasts alike, these offer a gourmet experience right in your own kitchen.
Servings 4 burgers
Calories 344kcal
Equipment
Ingredients
- 1 pound raw shrimp Peeled and deveined.
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon Lemon Pepper Seasoning Optional
- salt to taste
- 1 medium egg Beaten
- ½ cup breadcrumbs
- 1 teaspoon olive oil
Instructions
- Pat the shrimp dry with paper towels and chop/dice half of the shrimp into small pieces about an inch thick. For the remaining half of the shrimp finely dice it into bits or use a food processor to get the job done.
- In a large mixing bowl, combine the chopped and finely diced shrimp, spices, breadcrumbs, and egg. Mix to combine the ingredients. Do not overmix. It results in dry burgers.
- Use wet hands to form the mixture into 4 patties or whatever size you would like them to be.
- Heat a skillet over medium-high heat and add the olive oil.
- Once the skillet is hot, add the shrimp burgers to the pan and cook for 3-4 minutes on each side, or until the burgers are golden brown and cooked through.
- Remove the shrimp burgers from the skillet and let them rest for a few minutes before serving.
- Serve the shrimp burgers on a bun with your favorite toppings.
Air Fryer Instructions
- Air fry the patties at 400 degrees for 8-12 minutes. Flip halfway through.
Notes
You can use any breadcrumbs you like including seasoned breadcrumbs.
The burgers will be really sticky while you are handling them and forming patties. Shrimp has a high protein content. When shrimp is ground up, the proteins in the shrimp come into contact with each other and form a sticky bond. Wet hands are really helpful.
If your mixture is too sticky to handle, after mixing the burger ingredients together, refrigerate the mixture for at least 30 minutes to help firm it up and make it easier to handle.
Eggs are used as a binding agent. They are used similarly to how you would prepare meatloaf, crab cakes, etc. You can omit the eggs, but you will likely struggle to form patties and keep them together while cooking.
If your burgers are tough and dry you overcooked them or you spent too much time overmixing the raw meat mixture.
Nutrition
Serving: 1burger with brioche bun | Calories: 344kcal | Carbohydrates: 35g | Protein: 21g | Fat: 8g