Shrimp Burger- Let’s get together for a feisty Shrimp Burger! Crisp on the exterior, soft on the inside, and mildly seasoned, these nutritious seafood burgers stay together on the grill and provide variation to your regular barbecue menu. Shrimp’s texture makes it perfect for creating patties that can be stuffed with a variety of mix-ins and seasonings without the need for breadcrumbs or other binders. Crispy patties and melted cheese are wrapped around buttery brioche buns for a blast of flavor in every mouthful. This delectable meal, topped with a creamy mayo sauce, can be cooked in the comfort of your own home in just 20 minutes. The remaining shrimp are then added, resulting in a beautiful combination that can be formed into thick, panko-coated Shrimp patties. This fast supper will undoubtedly be a hit!
Shrimp Burger Recipe:
In particular, the shrimp burger in Korea is so tasty that it has surpassed the famed Bulgogi burger as the best-selling item on the menu in most situations.
Shrimp burgers are a popular fast-food dish throughout Asia, including Japan and Taiwan. However, in North America, this type of burger is exceedingly unusual, which made it the ideal scenario for me to reproduce the recipe at home while improving it.
Why You Will Love This Recipe?
- The challenge is to get the texture just right.
- A excellent shrimp burger (or any burger) should be tender and juicy on the interior without being too soft or mushy.
- Nothing is sadder than seeing your grilled food break apart and vanish between the grates, therefore it must remain together and be easy to turn on the grill.
- It had better be FABULOUS.
- These shrimp burgers are reasonably priced.
- Shrimp. Because of the structure and texture of shrimp, it is perfect for making seafood burgers that stick together on the grill.
- Mustard Dijon To perk up the prawns and give the burgers a kick.
- Parsley + Green Onions For a burst of vitality.
- The bell pepper A vibrant red bell pepper compliments the spices while also sneaking in some vegetables.
- Spices Inspired by the South A homage to the original shrimp is made with paprika, seafood flavor, and a sprinkle of cayenne pepper.
How To Make Shrimp Burger?
- The shrimp patties are prepared from scratch and fried to perfection before being wrapped in fresh lettuce, tomato, melted cheese, homemade mayo dressing, and topped with soft and buttery brioche buns.
- You can rest certain that the shrimp patties are quick and simple to create, and they follow the same breading technique as the chicken patties. It’s as simple as combining all of the ingredients, shape them into patties
- Then dredging them in flour, egg, and panko bread crumbs to finish.
- You’ll be amazed at how simple it is to create shrimp burgers from scratch after you give it a try! Making the patties takes the greatest time, but it requires very little work.
- All that remains is to toast the brioche buns, combine the dressing, and construct the burger to be served fresh.
If you have a thermometer, make sure the temperature is between 140 and 145 degrees Fahrenheit. Alternatively, cut one open. Pink pieces from the cooked shrimp should be visible. If it’s still opaque, it requires extra time to cook. Place the fried patties on a brioche bun and top with tartar sauce. A lettuce leaf or two, as well as some sweet or dill pickles, are a wonderful addition!
How To Cook Shrimp Burger Patties?
- Heat the oil in a big, flat skillet over Medium heat. When it begins to shimmer, add the patties. Cook for 3-5 minutes each side, or until golden brown and the internal temperature reaches 140-145F. Whether you don’t have a thermometer, cut the patties open to see if they’re thoroughly cooked. If you notice pink spots on the shrimp, that means it’s done. There should be no transparent regions visible.
- Serve patties on their own or with tartar sauce and leaf lettuce on brioche buns.
Tips And Tricks:
- These shrimp burgers are excellent for entertaining since they can be cooked ahead of time and are suitable for a variety of dietary requirements.
- For example, I have several acquaintances who are gluten-free or do not consume red meat. It’s a much better experience when everyone can enjoy the same item, rather than serving them an afterthought frozen vegetarian burger.
- To make a spicy shrimp burger, increase the cayenne pepper, add a few dashes of hot sauce, or try the Cajun variant.
- Burgers with Cajun Shrimp. Substitute your preferred Cajun seasoning for the salt and seafood seasoning. If you dare, add more cayenne pepper!
- Burgers with Spicy Shrimp. Add more cayenne pepper to the cayenne, or top your burger with spicy sauce before serving.
- Burgers with Asian Shrimp. Remove the seafood flavor and replace it with fresh ginger in the patties.
- Tartar sauce is a kind of condiment. This one is perfect for a Friday fish fry.
Can I Prepare The Shrimp Patties Ahead Of Time?
Absolutely! The shrimp patties keep nicely in the freezer, making it an ideal make-ahead meal for supper. Place the breaded shrimp patties in an airtight storage bag or container (preferably divided with wax/parchment paper) and freeze for later use. When ready to serve, take the patties from the freezer and increase the frying time by a few minutes. When the thickest portion of the patty registers 74°C (165°F) and the outer crust is golden brown, the shrimp patties are done. Remove from the oil and top with fresh toppings and homemade dressing on your burger buns.
To keep. Refrigerate cooked burgers in an airtight container or individually wrapped in plastic wrap for up to 2 days.
Raw Burgers In The Freezer:
These burger patties keep well in the freezer for up to a month. Simply combine the ingredients, shape into burgers, refrigerate for at least an hour in the fridge to firm up, and store in an airtight freezer container.
Simply take it out of the freezer, place it on the pan, and cook.
Cooked Shrimp Burgers Reheated:
I despise warming any fish in the microwave. Instead:
- Preheat the oven to 350°F and cover each cooked burger in foil (feel free to drizzle with a little oil or a tsp of butter).
- Place on a baking pan and reheat for about 10-15 minutes, or until well warmed.
Because a burger isn’t a burger without the fixings!
- Avocado, sliced.
- Yogurt from Greece, plain. A creamy, zesty, and healthful substitute for mayo.
- Lettuce with tomato The timeless masterpieces.
- Red onion, thinly sliced If you want to preserve the flavor while eliminating some of the sharp afterbite, soak it in cold water first.
- Coleslaw that is good for you. Slaw adds creaminess and crunch to burgers.
What Other Ways Can You Eat The Shrimp Patties?
Although this recipe was intended to be used to make a burger, the panko-breaded shrimp can also be served on their own with rice and dressing on the side, or wrapped around some Japanese milk crust to serve.
Because the crispy shrimp patties are the star of this dish, feel free to be creative with your serving options!
MORE DELICIOIUS RECIPES HERE:
- For The Burger:
- 2 pounds raw Red Shrimp, peel off tail, deveined, split
- 3 garlic cloves, peeled
- 1 tbsp. ground paprika
- 1 tbsp. Dijon mustard
- 1 tsp. kosher salt
- 1 tsp. seasoning for seafood
- 1/8 tsp. cayenne pepper
- 2 chopped green onions
- 1 small red bell pepper, coarsely chopped
- 1/4 cup fresh parsley, coarsely chopped
- For Grilling: canola oil
- Serving Directions:
- Brioche Buns
- Greek Yogurt
- Mustard Dijon
- Tomato slices
- Avocado, sliced
Preheat the grill to medium-high heat (about 375 degrees F). 2/3 of the shrimp should be placed in a food processor equipped with a steel blade.
Combine the garlic, paprika, mustard, salt, seafood seasoning, and cayenne pepper in a mixing bowl. To begin incorporating, pulse a few times. 1/2 of the green onion and 1/2 of the bell pepper should be added. Puree until the mixture is reasonably smooth, stopping to scrape down the edges of the bowl as required. Place in a large mixing basin.
Chop the remaining shrimp, bell pepper, and green onion finely (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the mixing bowl and whisk until well mixed.
Form the mixture into 6 patties, each about 3/4 inches thick and 3 1/2 to 4 inches in diameter. Place in the refrigerator for 15 minutes to cool.
Make sure your grill is spotless. Brush oil on the outsides of the shrimp patties. Place the patties on the grill (clean it again for good measure—any dirt might cause the patties to stick), shut the lid, and cook for 4 to 5 minutes, or until the patties release easily. Cook until the patties are cooked through on the opposite side, about 3 to 4 minutes longer.
Place the buns on the grill, cut side down, in the last few minutes of cooking, and lightly toast.
Serve the shrimp patties on toasted buns, with Greek yogurt, mustard, lettuce, tomato, and avocado on the side. Enjoy!
Shrimp patties can be frozen for later use, but serving them fresh produces the finest results. Simply add a few minutes to the frying time when done, then sprinkle with fresh toppings.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 364Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 354mgSodium 2133mgCarbohydrates 16gFiber 4gSugar 4gProtein 44g