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.
can you do the shrimp burgers on the grill – need to make 10-12 patties
Hi Nan!
I’ve not tried it on the grill but they should work IF you grease up a grill pan and chill the burgers.
Best Kitchen Wishes!
Can I make as made but freeze, without frying, what I don’t make? Just talking about shrimp mixture
Made these tonight for my lady. The only thing was that after initial food processor round they were not burger consistency so I added more penko. But overall – 5 stars man great recipe! The wife will allow me to pollinate her hive tonight; that’s why I cook!
★★★★★
Hi Felix!
Thank you so much!!!
For the texture did you only process 1/2 of the shrimp and then the other have chop the shrimp? The small chunks is what gives it that burger texture.
Best Kitchen Wishes!
You know… you are right I did use more shrimps than the recipe called for :0) Awesome. Thanks so much and SO glad I found your site. Cook on!
Hi, I was wondering how many burgers this recipe makes? Thanks!
Hi Jenna!
It makes 5-6 burgers.
Best Kitchen Wishes!
Vegetarian who eats seafood = pescatarian. I only know this because my daughter is one.
I’ll definitely need to try this recipe. Looks delicious!
Thank you Ingrid 🙂
Best Kitchen Wishes!
These were amazing! Thanks for the recipe.
★★★★★
Thank you so much Stephanie!
Best Kitchen Wishes!
★★★★★
Just made these!! I only had already cooked shrimp but they were still delicious and moist. Will definitely make again when I have fresh shrimp!
★★★★★
Oh that’s awesome Mackenzie! Thank you so much! I <3 these burgers SOOOOOOOOOOOO much!!! They are one of my favorites!
Best Kitchen Wishes!
★★★★★
I can’t wait to try these tonight!! How do they reheat after being cooked and refrigerated?
Hi Kristen!
They reheat beautifully! I pop them into a preheated oven/toaster oven for 5-10 minutes and they are super moist and juicy still!
Best Kitchen Wishes!
★★★★★
Do you think it’s possible to grill these?
Hi Meg,
I’ve never tried grilling them. These burgers are pretty delicate – almost crab cake-like. I would think as long as they are chilled to the point they are super, super firm (perhaps even par-freeze) then give it a shot. Let me know if you try grilling them.
Best Kitchen Wishes!
★★★★★