In my books, summer is the season for sandwiches and burgers. Juicy, cheesy beef burgers; barbecued pork burgers topped with coleslaw; turkey burgers smeared with avocado relish; maybe even shrimp burgers dressed up with a coastal-inspired mayonnaise, and fresh vegetables like avocado, tomato, and broccoli sprouts.
The last one in the list above is what I made for dinner last Tuesday night. Jackson was away for the week, and whenever he isn’t around for a day or two we use it as an opportunity to make and eat seafood because he can’t seem to stomach the stuff. In these instances, I usually cook up a side of salmon, but I’ve been eyeing a recipe for shrimp burgers since last summer and used the absence of the shellfish-adverse to make them for those that I knew would enjoy the dinner.
While shrimp and burger are two words that don’t usually get lumped together, trust me when I say you won’t regret making these. Similar in texture to a crab cake, the patties take less than 10 minutes to cook making this an easy weeknight dinner that’s definitely impressive enough to serve to your weekend guests. I’m already hatching a plan to put them on the menu again, and think it might be wise to serve them with a charred corn salad.
Oh, and that mayo mixture I mentioned at the beginning of the post? You’d want to slather it over everything you make in the coming weeks, it really is that good.
Shrimp Burgers with Old Bay Mayo
For the mayo:
- ½ cup mayonnaise
- 1 Tbsp. Old Bay seasoning
For the burgers:
- 400g medium shrimp, peeled and deveined
- 1 large egg, lightly beaten
- 2/3 cups panko breadcrumbs
- 2 green onions, thinly sliced (white and light green parts only)
- 1 Tbsp. fresh lemon juice
- ½ tsp. kosher salt
- ¼ tsp. garlic powder
- ¼ cup safflower oil
- 4 hamburger buns, lightly toasted
- Lettuce leaves
- 1 tomato, sliced
- 1 ripe avocado, sliced
- Broccoli sprouts
1. To make the mayo, in a small bowl whisk together the mayonnaise and Old Bay seasoning to combine. Refrigerate until needed.
2. To make the burgers, place half the shrimp in the bowl of a food processor and add the egg, panko, green onion, lemon juice, salt, and garlic powder. Pulse until smooth. Add the remaining shrimp to the bowl and pulse a few times until it’s coarsely chopped. Refrigerate for 10 minutes. Using damp hands, shape the shrimp mixture into four patties.
3. Heat the oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side, or until this shrimp is opaque throughout.
4. Spread the buns with the mayo mixture, add the burger and top with lettuce, tomato, avocado, and broccoli sprouts. Serve immediately.
Only slightly adapted from Endless Summer by Katie Lee