Shrimp Burgers

We need to have a little talk.

This burger? You’ll want to make it immediately. Juicy, succulent shrimp, fresh avocado, homemade tartar sauce. Ohmygoodness. I made them twice in two weeks, if that tells you anything.

But seriously. Wipe the drool off your face and get into the kitchen now.The prep work is easy. Combine panko bread crumbs and spices in a large mixing bowl.

Place peeled and deveined shrimp into a food processor and pulse into a chunky paste. Add to seasoned breadcrumbs, form into patties, and sauté in a little olive oil over high heat.

The creaminess of the fresh tartar sauce… the nutty flavor from the whole wheat bun… the sweetness of the shrimp. Everything just worked. Make sure to add some onion for a little heat and crunch.

And serve with a big pile of sweet potato or plaintain chips.

These definitely rival my favorite chicken burgers. They’re messy in the best possible way and seriously addictive.

Grab a napkin and dig in.

P.S. Happy New Year’s Eve! Our big plans involve a bottle of Cava and some homemade pizza (don’t be jealous). Hope you all have a wonderful (and safe) celebration! See you in 2013!

3 comments to Shrimp Burgers

  • [...] was hoping for. (Don’t be deterred from visiting her blog, though! The unbelievably delicious shrimp burgers I made a few weeks back were adapted from her recipe.)Then there was my take on lasagna [...]

  • Joop

    Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

    The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

    While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from http://www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

    After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

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