Shrimp Burgers

Serves: 4
Approx cost: €5 (~€1.25 per burger)
Approx calories (per burger including mayo sauce, salsa and avocado): ~605
Approx preparation time: 25 mins

[dropcap style=”font-size: 60px; color: #0B0B61;”]During my travels around the blogosphere recently I happened across a post about Shrimp Burgers by Kay from Pure Complex. I realised that I’d never actually had a shrimp burger and would have to remedy that situation immediately! I absolutely love the taste of shrimps and didn’t want to do too much to cover the flavours in the “patty” itself, opting instead to lift the flavours up with additions to the actual sandwich – A light garlic and mayonnaise dressing and the Simple Salsa I made work wonders with this. The original recipe posted by Kay had quite a few additions. While they sound delicious, I thought I would start with something a bit more simple first, so I have a good base, and I can then build upon this later. Worthy additions for next time would be some paprika I think – maybe some finely sliced chilli too.

I’d really wanted to make my own burger buns, but I’d been on my feet in the kitchen for several hours already, fooling around with rapidly melting chocolate (that’s a story for next time!) and I was starting to get pretty darn hungry. Burger buns will be something I have to leave for another time unfortunately!

In other news: Join me on Monday in three days for a very special celebration. There’ll be fun and games and things to win and as always some sort of food! Think of it as a virtual party and you’re all invited :) Have a good Friday everyone!


Shrimp Burger ingredients

  • 300g of large, peeled, Shrimps
  • Half an Onion
  • Half a Lime
  • 1 Egg
  • 1 clove of Garlic
  • 3 tbsps Plain Flour
  • 4 Burger Buns
  • 4 slices Hamburger Cheese (if desired)
  • ~3-4 tbsps Mayonnaise
  • 2 tbsps Sunflower Oil for frying
  • Salt and Pepper


  • 5-6 tbsps Salsa
  • Sriracha Sauce
  • 2 Avocadoes


  1. Start off by chopping your shrimps. If you could only find the very small variety then not much chopping will be required. If you have larger ones then chop them fairly roughly. Depending on whether you want a chunky patty or quite a smooth one, vary your chopping accordingly. Peel and grate the onion and add, with the chopped shrimp into a large bowl. Crack in the egg, add in the plain flour, give a few good twists of salt and pepper and then mix everything together well. Set the bowl aside for now. What you can do, to save a little time, is to take 4 bowls or glasses and divide the mixture between the four bowls. When you start frying them later you’ll find that the ready-prepared portions make the final process very easy!
    Making the patties
  2. Mince the garlic into a small bowl. Add in the mayonnaise and then squeeze in the lime juice. Add a little more salt and pepper and blend together well. Place in the refrigerator until ready to use.
    Making the garlic sauce
  3. Split your burger buns and toast the insides. Place a slice of cheese on the bottom (or top if you want! – that’s assuming you want the cheese at all) and grill again until the cheese has melted. Try not to burn the buns here… oops 😉
    Melted cheese on burger buns
  4. Heat the sunflower oil in a large frying pan. When it’s hot, take out a round cookie cutter. I used one roughly the same size as the burger buns. You don’t need to worry too much about the patties shrinking. Place the cookie cutter into the pan and spoon one quarter of the shrimp mix into the centre. Press it down with a spoon and allow to cook for a few seconds before carefully removing the cookie cutter. Repeat three more times until all the patties are frying. If you don’t have a cookie cutter then just place the mixture carefully into a small pile and press gently down until you’ve achieved the desired thickness/diameter. Depending on the thickness of the patties, fry them for about 3-5 minutes on each side, until they’ve reached a good golden brown colour.
    Frying the patties
  5. Assemble your burger! I placed a good spoonful of my Simple Salsa on top of the cheese, my patty on top, then a nice squirt of Sriracha Sauce. I peeled, pitted and sliced the avocadoes and arranged them on top of the Sriracha Sauce, before finally topping with the garlic mayonnaise dressing and finally the burger “lid”. Serve it up with fries or a nice light salad. I made a very simple salad which actually turned out pretty nice, so I’ll post about that another day. Enjoy :)
    Shrimp Burgers


  1. says

    Okay, these burgers look AMAZING!

    …now please don't laugh at me, but I've never actually eaten a burger with the insides toasted. I've seen it 100s of times, but I've never bothered to make it that way, or order one that way!

    I'm assuming it makes the burger taste so much better (it sure looks like it) and I'm planning to try a toasted one the next time I make a burger.

    • says

      Aaah, I remember your heart burgers – so yummy! I can't believe you never had a toasted bun?! I thought that was the standard method of serving them to be honest. Mainly I do it because, if you're using burger buns which you bought, instead of home-made ones, the taste and texture of these is not really good usually. Toasting them helps to improve the flavour, hold the shape, as well as stop the sauce and burger from being absorbed immediately into the bread! I hope it works out well for you 😀

  2. says

    Hi Charles, your burgers look excellent. I eat shrimps in different diushes at least once a week and I wonder why I have never had this idea. I'll try them very soon. Avocado was an excellent pairing idea.

    I am so happy to see you also use light mayonnaise (my favourite brands are Lesieur and Amora, people don't even notice they are light).

    Otherwise, I'm always in for fun and games, so see you on Monday!

    • says

      Thanks Sissi – the mayonnaise was actually by accident! I don't dislike light mayonnaise anyway… I find with many commercial mayos the taste is pretty much the same for light or "full fat". In this case I was really searching for a white mayonnaise – a bit like Hellman's in England/US which you can't really get in France. The French put dijon mustard in all their mayonnaise and sometimes I get a bit bored of it so I wanted something really plain. It happened that the store "value brand" was exactly what I was looking for, hehe :)

  3. says

    Well, I've probably had so many different burgers, but like you, never a shrimp burger!! Fantastic idea! I'm not one to have my burgers in a bun but love to top the burger with lots of great stuff….love the avocado with the shrimp and your salsa adds a nice compliment. Definitely putting this on my burger rotations!

    • says

      I know, right? I can't believe I'd never tried it myself either. Now I've had it, it seems so logical! I hope you get a chance to try it. I might try deep frying it in breadcrumbs next time for extra deliciousness 😀

  4. says

    I don't think I've ever had a shrimp burger either, but it's a very enticing idea. And, big bonus, it also looks very low-maintenance which I always appreciate :) The lime sounds delightful here Charles. I look forward to your salad posting and will definitely return on Monday for the festivities! Have a great weekend. (Love the last photo!)

    • says

      Thanks Kelly! It's pretty speedy as burgers go, especially if you have ready peeled shrimp on hand. I can't believe I never had one – I love finding whole new avenues of "taste" like this. My mind starts thinking about all the things you can do to them to change it, improve it etc…

  5. says

    OMG Charles, you got me drooling on that first picture with the avocado and mayyo on top of the shrimp burger and the cute little shrimp topping!! Love the spruced up Mayyo too.all-in-all It looks utterly delicious:)

  6. says

    I love the presentation here Charles! The salad, the shrimp on a toothpick! Just gorgeous!! I've never had a shrimp burger either and I do love shrimp. I imagine with your salsa this was just fabulous. And I can't wait for your party!!! How fun! :)

    • says

      Thanks Kristy – I was going to put a shrimp on a toothpick on everyone's burger but, er, well, let's just say there was an accident involving the other 3 shrimps and my mouth. Oops. 😀 The salsa made a perfect accompaniment. I think without it I'd have had to add a lot of alternative sauces. The chilli and lime really pulled out the shrimp flavour a lot!

  7. says

    I must admit, I have never heard of a shrimp burger, but it does sound super tasty. In Toronto sliders have become so popular (usually a very small 1-2oz burger presented on a tiny bun with three different topping, served in threes) and this burger sounds like it would be great as a slider. Thanks Charles.

    • says

      I've heard of sliders. I'd love to know where the name came from 😀 I think a little shrimp patty would make an amazing slider… perhaps shrimp in one, beef in another and fish in another… mm, now I'm getting hungry again lol 😀

  8. says

    I'm so glad you tried this recipe Charles :). And I love when you guys put a spin on these recipes.. I always do that and it always works out for me. I also love the presentation.. now I want to make these again lol. Wonderful job :).. and of course I will be here Monday

    • says

      Thank you again Kay for introducing me to the idea – I can't believe I'd never had it before… it seems so natural though, and delicious. I can't wait to make it again differently in the future :)

      • says

        ha-ha! It's a family joke over here. I've been rejected so many times by Gawker that we actually gather now to read the reasons for rejection and chuckle about it. The shots that they accept appear to be very similar in style – almost formulaic. I haven't decided whether that's a good thing to aspire to :-)

        • says

          They actually accepted my first ever submission many moons ago – my pancakes post, which tastespotting rejected, which led me to believe that maybe foodgawker was an easier touch, but I've realised a few things as time's gone by.

          1) The guy/gal who reviews photos for foodgawker must have a really weirdly configured monitor because all my rejection reasons say "under-exposed". They show up perfectly "bright" on my monitors (I have two next to each other… one is slightly less bright than the other but still bright enough by far)… he accepted my bouillabaisse picture… which now I look at it again seems vastly over-exposed, so I guess that's what I'll try to aime for 😀

          2) TasteSpotting, as great as it is, is also a bit of a personal platform for the person who runs it. I'm not saying her photography isn't necessarily good, but I looked at it yesterday… you know how she accepts posts throughout the day so the front page is changing as the day progresses? When it gets to the evening I'm guessing she stops reviewing more until the morning, so if you can land on the front page for an entire night… bonza. Well, about 5 of the front page posts were all hers. I dunno – it's her site… she can run it how she likes, but it just seems a bit sneaky to basically force-feed your own content to people. (She has 62 full pages of accepted posts!)

          Still, they're both great sources of traffic and if you can reach the stage where you're getting regularly accepted then it's probably safe to say that your food photography must be at least half decent, so something to aspire to at least!

    • says

      Oh yeah – it sounds silly but I get so mad when I get dirty hands in the kitchen. Nothing is more annoying then dirty, slimy, sticky hands… grr! :)

  9. says

    I've never heard or seen Shrimp Burger before!!! This is beautiful and I love how you presented this burger. At first, I thought "shrimp" burger's shrimp means the shrimp on top of the burger… but the patties are shrimp too!! I LOVE this idea Charles!

    • says

      Thanks Nami – haha, it wouldn't be much of a shrimp burger if it was just one measly shrimp on top, lol 😀 Did you see the idea that Cooking Gallery posted below? The Japanese style deep-fried shrimp burger? That looks… "amazing". I have to try that one next!

  10. says

    I love shrimp!!! This combo looks good, Im a huge fan of sriachca sauce as well :) what were you making with that chocolate melting… My peanut butter cups with cherries!!!! Hahaha 😉 cheers!

    • says

      Hi Jen – the chocolate melting post was the one I posted today (the black forest cakes) – those damn chocolate "walls" were collapsing in on me :(

      Yay for sriracha sauce, right? If it wasn't quite so spicy I could just drink that stuff straight from the bottle :p

    • says

      Omg, thank you for posting this! I'm going to try that next – it sounds amazing! Just need some panko and then I'm good to go. Thanks for introducing me to that guy's Youtube channel too – looks like a lot of fun videos there 😀

  11. says

    The shrimp burger sounds great. I can't wait to make them. Charles, did the patties hold together OK when you turned them over? I would think that they might be a little delicate.

    • says

      I was worried about this too Karen, but they weren't even a little "crumbly". They held together amazingly well, so big success. I think maybe if I'd made the shrimp pieces bigger I might have had such problems, but I had a good mix between "well chopped mush" and "nice small chunks", so it worked great :)

  12. says

    that looks so good! i don't often get shrimps here because it's quite expensive, but I love them when I'm in Singapore cos they're so fresh and cheaper because they're so abundant!

    • says

      Hi Shuhan – sorry, seems I completely forgot to reply :( Cheap and abundant shrimps? Sounds like I need to pay a visit to Singapore!


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