Shrimp Burgers


This hearty shrimp burger is a nod to the classic New Orleans po’boy, but without the hassle of pulling out the deep fryer. The trick here is putting half the shrimp into a food processor to use as a binder for the burger, meaning that the patty has more shrimp flavor. Here, we used Old Bay seasoning, but you could also swap in your favorite Cajun seasoning, like Tony Chachere or Slap Ya Mama, for something the hews even closer to a po’boy. If keeping things meat-free isn’t a concern, this is particularly delicious cooked in bacon grease instead of butter.

Active Time:
30 mins
Total Time:
45 mins


  • 5 tablespoons unsalted butter, divided

  • 1 pound peeled and deveined raw large shrimp, cut into 1/2-inch pieces, divided

  • 1 large egg

  • 3/4 cup panko

  • 1/4 cup finely chopped scallions (from 2 scallions)

  • 1 1/2 teaspoons kosher salt, divided

  • 3/4 teaspoon Old Bay Seasoning, divided

  • 1/2 teaspoon lemon zest, plus 1 1/2 tablespoons fresh lemon juice, divided

  • 1/2 cup mayonnaise

  • 1 tablespoon whole-grain mustard

  • 1 teaspoon Mexican-style hot sauce (such as Cholula)

  • 4 sesame seed hamburger buns, split and toasted

  • 1 cup shredded iceberg lettuce (from 1 small head)

  • 1 small tomato (about 6 ounces), sliced

  • 1 ripe medium-size avocado (about 7 ounces), sliced


  1. Place 3 tablespoons butter in a small microwavable bowl. Microwave on HIGH until melted, about 25 seconds. Combine melted butter, half of shrimp, and egg in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together, about 12 times. Gently stir together shrimp mixture, panko, scallions, 1 1/4 teaspoons salt, 1/2 teaspoon Old Bay, lemon zest, 1 tablespoon lemon juice, and remaining shrimp in a large bowl. Shape mixture into 4 (3 1/2-inch) patties (about 5 1/2 ounces each). Transfer patties to a parchment paper–lined baking sheet; cover and chill until firm, about 15 minutes.

  2. Meanwhile, stir together mayonnaise, mustard, hot sauce, remaining 1/2 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon Old Bay in a small bowl; set aside.

  3. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 5 to 6 minutes per side. Spread mayonnaise mixture evenly on cut sides of buns. Top bottom bun halves evenly with shrimp patties, lettuce, tomato slices, and avocado slices; cover with top bun halves.

    Shrimp Burgers
    Aaron Kirk
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