If you love shrimp and burgers then this is the recipe for you! The absolute BEST Shrimp burger topped with creamy avocado dressing that perfect any night of the week!
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!
Are 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!
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!
Freezing Raw Burgers
These burger patties freeze beautifully for up to 1 month. Simply assemble the mixture, form it into burgers, chill for at least an hour in the fridge for them to firm up, and then store in an air-tight freezer container.
To cook, simply remove from the freezer, place in the pan, and cook.
Reheating Cooked Shrimp Burgers
I am so not a fan of reheating any seafood in the microwave. Instead:
- Turn on the oven to 350F and wrap each cooked burger in some foil (feel free to drizzle with a little oil or a teaspoon of butter).
- Place on a baking sheet and reheat for about 10-15 minutes just until warmed through.
Chunky Shrimp Burgers with Avocado Aioli sauce
- Prep Time: 1 hour 15 minutes
- Cook Time: 6 minutes
- Total Time: 1.5 hours
- Category: burger
- Method: skillet
- Cuisine: American
If you love shrimp and burgers then this is the recipe for you! The absolute BEST Shrimp burger topped with creamy avocado dressing that perfect any night of the week
Ingredients
Shrimp Burgers
- 1 pound raw medium shrimp, shelled and deveined
- 1 xl egg
- 2 tablespoon chopped cilantro
- 1 tablespoon garlic
- 1/2 cup Panko or Gluten-Free Panko
- 1/2 jalapeno, chopped and seeded
- 1 large shallot, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/3 cup red pepper, chopped small
- 3 tablespoon canola oil
Avocado Aioli
- 1 avocado, halved, seeded, and peeled (save the pit!)
- 1/4 cup sour cream or plain greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon minced garlic
- 1/2 jalapeno pepper, seeded and chopped (or 1/2 teaspoon cayenne)
- 2 tablespoon chopped cilantro
- 1 teaspoon 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 the remaining half in a food processor and grind to a coarse puree. Add egg, shallot, cilantro, jalapeno, and garlic to the processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of the 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 plain, in a lettuce wrap or on an Onion Brioche Bun.
Diana says
Is the shrimp cooked or uncooked that you buy? Making this today, bought uncooked shrimp
TKWAdmin says
Hi Diana!
I typically use uncooked. I can’t wait to hear your thoughts!
Best Kitchen Wishes!
Jen says
Sooo good and flavorful!
TKWAdmin says
Thank you so much Jen!
Best Kitchen Wishes!
Tammy Ludwick says
Mine didn’t form patties (: and seemed jelly like and I used more chunky shrimp than pureed. Flavor was good.
Sonya says
What kind of bread is this
TKWAdmin says
Hi Sonya!
It’s this bread bun recipe: https://www.thekitchenwhisperer.net/2013/07/27/brioche-onion-hamburger-buns/
Best Kitchen Wishes!
Green says
So, I don’t usually comment on recipes I’ve made but I was so impressed by these burgers that I had to. I was not expecting much after preparing them but they were SO delicious! As was the aioli. I used crushed rice Chex instead of Panko to make it gluten free.
TKWAdmin says
Thank you so much! I really appreciate the kind words! So happy you loved these and great suggestion on using the cereal!
Best Kitchen Wishes!
Nina G says
I’m not usually a fan of cilantro but this looks so good, I believe I will give it a go. Thanks for posting!
TKWAdmin says
Hi Nina!
When it comes to cilantro you either love it or hate it. If you do add it start small. Or you can omit and use fresh parsley.
Best Kitchen Wishes!
RLB says
I Green. I made mine with corn meal to make it GF & it was especially delicious. Just a small spin on an already perfectly delicious recipe.
Paulette Bradshaw says
These look delicious. I was wondering… are they made with pre-cooked shrimp or raw?
TKWAdmin says
Hi Paulette!
I used raw as I didn’t want to have the shrimp turn rubbery when I cooked it.
Best Kitchen Wishes!
Maria says
These are just pure deliciousness. I usually make a double batch and freeze them. Often times they don’t last that long in there as the family is constantly wanting these.
JETHRO PAUL RAYMER says
Can you please sing me up for your newsletters
TKWAdmin says
Hey Jethro!
I see you just subscribed; thank you! I was just getting ready to add you.
Happy Thanksgiving and Best Kitchen Wishes!
PShaw says
Have made these twice for a bbq party with perfect results and rave reviews. There is absolutely no problem grilling. We didn’t grease the grill and they don’t stick. Yes, they are a bit goopy, but they quickly firm up on the grill. No need to add more panko or partially freeze. I dressed with modified avocado aioli (Less sour cream, no jalapeño) and pico de gallo (acid helps to cut the richness). I also added old bay seasoning to the burger mix. While the brioche may be lovely, I personally feel it’s too heavy/too much bun. These make great sliders too.
Ronda says
These look wonderful!!! What would you suggest as a different herb to use instead of the cilantro? Some of my family likes it, and others think it tastes like soap.
Stephanie L. Weisend says
Use fresh basil instead of cilantro, if cilantro tastes like soap.
Ronda says
Thanks for the suggestion! 🙂
TKWAdmin says
Hmmm there is no real substitute for cilantro but in this recipe you could go with fresh parsley or basil.
Best Kitchen Wishes!
Ronda says
Thank you for your reply. I’ll try those then. 🙂
Ronda says
UPDATE
I made these last night, with a couple changes. I used dill instead of cilantro, and whole wheat crackers instead of the panko. They were a big hit with my husband. We didn’t eat them as burgers, but instead as a main course pattie with sliced tomatoes, and veggies salad. Great flavor! Next time I’ll try basil, as I didn’t have any this time around. Thanks for the recipe!
Ronda says
I tried giving this recipe a 5 star, but for some reason the ‘rate this recipe’ wouldn’t let me.
TKWAdmin says
Hi Ronda!
I’m thinking it has something to do with the mobile/tablet app version. It’s been giving me fits. Thank you though!
Best Kitchen Wishes!
TKWAdmin says
Oh great substitution on the dill for cilantro! I love, love, love dill with seafood! And I love how you made these as a main course! Great thinking!
Best Kitchen Wishes!