So the other day I was cleaning out my freezer trying to figure out why I had no room in it. I found pecan pies, 10 pounds of butter, enough bacon to make a pig farmer proud and a bag of jumbo fresh shrimp. Now since I had been craving shrimp lately this was perfect. I checked the purchase date (WOO HOO.. just bought them 2 weeks ago!) and let them thaw out in the fridge that day.
Since I’ve made seafood burgers before (Tilapia Burgers with a Spicy Jalapeno Slaw) I knew how I wanted to make these.
My toughest call was to figure out how I wanted to top these. Typically burgers use ketchup, mustard and *gag* mayo but not on seafood. I could have done a slaw or chutney but been there, done that. I wanted something totally unexpected.
As I rummaged through my fridge and found my go-to ‘condiment’ – avocados! Yes, I’ll admit it, I *might* have a slight avocado addiction. They are “nature’s butter” after all.
What I made with that gorgeous green beauty was pure magic! The avocado aioli was probably one of the top 5 best ‘toppings’ I have ever made or ate!
You ready for this?
No… are you ready for this?!
I know, right! I mean seriously. SHUT THE FRONT DOOR, right!
Just look at the chunks of shrimp, that amazing avocado aioli and those onion brioche buns!
You wanna kiss me don’tcha huh? I mean clearly this is just brilliant! LOL
Seriously I literally wanted to hoard this recipe and keep it all for myself. But I can’t be that way. But know this, when I open up my bistro, these will be offered! They are just too amazing not to sell!
I was so excited while I was making these as I kept thinking 2 things:
1: GET IN MY BELLY!
2: I cannot wait for my girlfriend, Autumn to make these!
See I work with Autumn and just adore her! She’s a vegetarian but eats seafood – so I’m not sure exactly what that term is called (yes I know I could Google it but I’m lazy right now). This is so up her alley on foods that I seriously cannot wait for her to make these for her and her husband, Tim.
PrintChunky Shrimp Burgers with Avocado Aioli sauce
- Yield: 5-6 1x
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Ingredients
Shrimp Burgers
- 1 pound medium shrimp, shelled and deveined
- 1 egg
- 2 Tbl chopped cilantro
- 1 Tbl garlic
- 1/2 cup Panko or Gluten Free Panko
- 1/2 jalapeno, chopped and seeded
- 1 large shallot, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1/3 cup red pepper, chopped small
- 3 Tbl canola oil
Avocado Aioli
- 1 avocado, halved, seeded and peeled (save the pit!)
- 1/4 cup sour cream or plain greek yogurt
- 1 Tbl fresh lime juice
- 1 Tbl minced garlic
- 1/2 jalapeno pepper, seeded and chopped (or 1/2 tsp cayenne)
- 2 Tbl chopped cilantro
- 1 tsp sea salt and freshly ground black pepper
Instructions
Avocado Aioli
- Scoop the avocado pulp into the bowl of a food processor.
- Add the sour cream, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper.
- Process until smooth.
- Check and adjust seasoning.
- Place in a dish, add the pit (this helps prevent it from turning brown), cover and chill for an hour.
Burgers
- Divide the shrimp in half.
- Coarsely chop one half and set aside.
- Put remaining half in a food processor and grind to a coarse puree.
- Add egg, shallot, cilantro, jalapeno and garlic to processor.
- Process until smooth.
- Sprinkle mixture with breadcrumbs and process again.
- Transfer contents of food processor to a large bowl.
- Add coarsely chopped shrimp and red pepper.
- Season with salt and freshly ground black pepper to taste. Mix well.
- Form burgers and chill for 1 hour (covered).
- Heat oil in a heavy skillet.
- When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness.
- Drain on paper towels.
- Serve on a Onion Brioche Bun.
Do you cook the shrimp first?
No you do not.
Best Kitchen Wishes!
The sauce was great. The burgers had too much filler and some of the stuff drowned out the shrimp flavor. The fillers made it too soft and had a odd texture. I really like the shrimp puree idea and might have added the jalepeno maybe a little shallot but thats it. Theres plenty of garlic and cilantro in the sauce so the burger doesnt need it
★★★
I am a huge home “chef” and foodie. This is actually the first review I have ever written because these are the BOMB!. They are archived in my recipes as the “best shrimp burgers ever” I have Celiacs so I replaced the Panko with GF bread crumbs and they were perfect. I have 3 kids and they all gobbled them up like they were made of candy. They are in high rotation around here right now. I have also made them very small as appies-like little shrimp cakes. Thanks for sharing.
★★★★★
I made these awhile ago just loved them. I can’t remember how many it makes. I want to make them for a gathering. Can you let me know how many to a batch?
Hi Debbie!
Depending on the size of the burger you make, normal is 5-6 burgers.
Best Kitchen Wishes!
Truly delicious!
I made this a few weeks back, and making it again tonight. The burger is moist, flavorful and filling. I added the seeds from the peppers for that extra kick, but amazing all the same!
Thank you so much Kimberly! So happy you loved it!
Best Kitchen Wishes!