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Shrimp Burgers with Avocado Aioli

Shrimp Burgers with Avocado Aioli

I was trying to find a way to shove a huge amount of shrimp in my mouth in the most condensed, practical way possible. Cocktail shrimp are sometimes time consuming when I need to peel the tail off each shrimp, dip it in the cocktail sauce to get more flavor, then pop each individual crustacean into my mouth. But what if I can mash them all up, form patties, put them in between two pieces of bread and have a shrimp burger instead? Had anyone thought of this…I wondered.

shrimp burger 1

Luckily, the peoples of the internets have discovered this already, so I was able to find a pretty good recipe for this solution to my shrimp problem. And with avocado aioli atop of the shrimp burger patty, I may add. It was too good to be true. All my favorite things in one bite.

I found this recipe on thekitchenwhisperer’s blog. The recipe worked very well and I only made some minor adjustments based on the ingredients I had in my house. Rather than using a food processor to blend until smooth, then adding chunks of shrimp to create texture, I chopped the shrimp by hand to create the same effect. And instead of using cilantro (which I love), I used basil because that’s what I had.

One tip I’d like to offer is to add more panko bread crumbs if you find your patty mixture is too wet. I added between 1/4 – 1/2 cup of additional bread crumbs to get the right consistency, which is identical to hamburger patty consistency. You do not want it to be sticky to the point it’s sticking to your hands as you’re forming them. They will be sticky though, but still able to come off your hands.

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Instructions with Photos:

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In a small bowl, combine all the ingredients for avocado aioli until smooth.

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Cover and set in fridge until ready to use.

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In a large bowl, combine everything for the shrimp burgers.

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Form into 4 patties and set on plate with squares of wax paper in between them. Put in fridge until ready to cook, or cook immediately.

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On a large skillet, add 3 Tbsp. oil and turn to medium high heat. Gently place patties on skillet and cook 3 minutes until golden, then flip and cook another 3 minutes. Depending on the thickness of your patties, you may need to adjust your cooking time accordingly, mine were approximately 1 – 1.25” thick. Serve on toasted buns with a generous dollop of avocado aioli.

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The shrimp was juicy, and still had that crunch when you bit into it. It was seasoned very well and I wouldn’t change a thing. Taste your avocado aioli and adjust the seasonings to your preference. If you like lots of garlic, add more. If you rather use plain yogurt in place of sour cream for the aioli, you can substitute it.

shrimp burger 3

Shrimp Burgers with Avocado Aioli

October 10, 2017
: 4
: easy

Shrimp burgers topped with avocado aioli on a toasted bun. Makes 4 burgers.

By:

Ingredients
  • 1 lb. raw shrimp, chopped to a paste
  • 1 egg
  • 2 Tbsp. basil leaves, chopped (substitution: cilantro leaves)
  • 1/3 cup red pepper, chopped
  • 1 Tbsp. garlic, minced
  • 1/4 cup red onion, minced
  • 1/2 cup Panko bread crumbs, + more if patty mixture is too wet
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • OTHER INGREDIENTS:
  • 3 Tbsp. canola or corn oil
  • 4 hamburger buns, toasted
  • AVOCADO AIOLI INGREDIENTS:
  • 1 avocado, cubed
  • 1/4 cup sour cream
  • 1 Tbsp. lime juice
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. basil, chopped
  • salt and pepper to taste
  • OPTIONAL TOPPINGS:
  • lettuce
  • tomatoes
  • hot sauce
Directions
  • Step 1 In a small bowl, combine all the ingredients for avocado aioli until smooth. Cover and set in fridge until ready to use.
  • Step 2 In a large bowl, combine everything for the shrimp burgers. Form into 4 patties and set on plate with squares of wax paper in between them. Put in fridge until ready to cook, or cook immediately.
  • Step 3 On a large skillet, add 3 Tbsp. oil and turn to medium high heat. Gently place patties on skillet and cook 3 minutes until golden, then flip and cook another 3 minutes. Depending on the thickness of your patties, you may need to adjust your cooking time accordingly, mine were approximately 1 – 1.25” thick. Serve on toasted buns with a generous dollop of avocado aioli.

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