Crispy Pan-Seared Shrimp Burgers

David Leite

Units: US | Metric

• 1
  cup
  panko bread crumbs
• 1 1/2
  pounds
  large or medium shrimp,
  peeled, deveined, and tails removed
• 2
  tablespoons
  mayonnaise
• 1/2
  teaspoon
  table salt
• 1/4
  teaspoon
  pepper
• 1/8
  teaspoon
  cayenne pepper,
  or more, if desired, for an extra kick
• 4
  scallions,
  finely chopped
• Mild olive or vegetable oil,
  for frying the patties
• 1
  cup
  store-bought or homemade tartar sauce
• 4
  store-bought or homemade hamburger buns,
  toasted for best results
• 4
  leaves
  Bibb lettuce

1. In the bowl of a food processor fitted with the steel blade, add the panko breadcrumbs. Pulse until they are very finely ground, about 15 pulses. This ensures a superior, extra-crispy coating. Transfer the finely ground panko to a shallow dish, ready for coating the patties.
2. Using the now-empty bowl of the food processor, combine 1 cup of the shrimp (roughly one-third of your total shrimp), mayonnaise, table salt, black pepper, and cayenne pepper. Pulse the mixture about 8 times, adjusting based on the size of your shrimp, until the shrimp is finely chopped and thoroughly combined with the mayonnaise and seasonings. This first batch forms the crucial binder for your burgers.
3. Add the remaining shrimp to the processor. Pulse 4 to 6 more times until the shrimp is coarsely but evenly chopped, ensuring a pleasant texture in the finished burger. Remember to scrape down the sides of the bowl as needed to ensure everything is well mixed.

   ☞ TESTER TIP: For those who desire an even more pronounced “shrimp-ness” and a less uniform texture in their burgers, consider chopping the remaining two-thirds of the shrimp by hand instead of processing them. After pulsing the first cup, simply stir the hand-chopped shrimp into the processed mixture. This method helps maintain more distinct pieces of shrimp, enhancing the overall consistency of your patties.

4. Transfer the coarsely ground shrimp mixture to a large bowl. Gently fold in the finely chopped scallions, distributing them evenly throughout the mixture to add a fresh, subtle onion flavor.
5. With lightly moistened hands, divide the shrimp mixture into 4 equal portions. Carefully shape each portion into a patty, approximately 3/4 inch (18 mm) thick. Gentle handling is key here to ensure the patties hold their shape.
6. Generously dredge each shrimp patty in the finely ground panko, turning to coat both sides thoroughly. Lightly press the panko into the patties to ensure a secure, even coating that will crisp up beautifully during cooking. Transfer the coated patties to a large plate.
7. Place a large nonstick skillet over medium heat. Pour in just enough mild olive or vegetable oil to lightly coat the bottom of the skillet, creating a thin slick. Heat the oil until it shimmers, which typically takes about 2 minutes. This ensures the patties will cook evenly and develop a crispy crust.

   ☞ TESTER TIP: If you wish to expedite the cooking process and prepare all four burgers simultaneously, consider using two skillets. This allows for batch cooking without overcrowding, though it does mean more dishes to clean. Weigh your options based on your preference for speed versus cleanup!

8. Carefully place the shrimp patties in the hot oil, ensuring not to overcrowd the skillet. Cook them, flipping once, until both sides are golden brown and an instant-read thermometer inserted into the thickest part of a patty registers 140°F (60°C). This usually takes 3 to 5 minutes per side, depending on your stove and patty thickness.
9. Once cooked, transfer the crispy shrimp burgers to a plate lined with paper towels to drain any excess oil. If you are cooking in batches, add a little more oil to the skillet as needed before cooking the remaining patties.
10. To assemble, spread the tartar sauce evenly among the bottom halves of the toasted hamburger buns. Place a hot shrimp burger on top of the sauce, followed by a crisp leaf of Bibb lettuce. Crown with the top halves of the buns and serve immediately for the best flavor and texture. Enjoy your perfectly pan-seared shrimp burgers!

Adapted From

Foolproof Fish

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Debbie Gigliotti

Debbie approached this recipe with enthusiasm, using a generous 2-pound bag of raw prawns and her favorite homemade tartar sauce, creating burgers that perfectly filled the buns. She was particularly impressed by the crispy panko topping, noting that it delivered precisely the texture one would desire with shrimp. The cayenne pepper was highlighted as a perfect touch of heat, complementing the shrimp without overpowering its delicate flavor, and the salt and pepper balance was spot on. She opted for sea salt due to not having table salt, which worked beautifully.

However, Debbie shared a valuable insight regarding the food processor. She found that the recommended 8 pulses for the initial cup of shrimp and the additional 4 pulses for the rest were insufficient to achieve an even consistency. This resulted in some oversized pieces that struggled to bind, leading to patties that were prone to falling apart during cooking. After cooking the first batch, she improvised by using kitchen shears to further cut the remaining shrimp mixture, which significantly improved the patties’ integrity.

Her advice for future attempts includes using the food processor for the first cup of shrimp to create a thick binding mixture, but then mincing or dicing the remaining prawns by hand before incorporating them. She also praised the use of only mayonnaise as a binder, finding it perfect, and suggested using two plates for coating in fine crumbs for a more even application. For cooking, she covered the patties briefly towards the end to ensure they were thoroughly cooked, especially given the initial chunkier pieces. Overall, Debbie found the burgers to be a delightful change of pace, an economical treat when shrimp is on sale, and a worthy alternative to expensive restaurant options.

Mardi Michels

Mardi was pleasantly surprised by these shrimp burgers, describing them as a “delightful surprise” and a “lovely light summer dinner.” She noted how the recipe achieves a ton of flavor with a minimal number of ingredients, making it an excellent new “go-to” dish, especially since she typically keeps these ingredients on hand. Her initial skepticism about the patties holding together with only mayonnaise as a binder quickly dissipated, as they remained perfectly intact. A smart move on her part was letting the patties rest in the fridge for an hour before cooking, which likely contributed to their stability.

She emphasized the deliciousness, highlighting how flavorful and juicy the burgers were. For those who enjoy a bit more heat, Mardi suggested adding an extra dash of cayenne pepper. Her overall sentiment was overwhelmingly positive, underscoring the recipe’s simplicity and the remarkable outcome, solidifying its place in her regular rotation. The ease of preparation combined with the fresh, vibrant taste made these shrimp burgers a true winner in her kitchen.

Nadine Bonda

As someone from New England, Nadine admitted to never having encountered or tasted a shrimp burger before, setting the stage for a delightful first experience. She was truly in for a tasty surprise, finding the flavor of the shrimp wonderfully sweet, even though she used frozen shrimp. This highlights the quality of the recipe in preserving the natural essence of the seafood. Crucially, the texture of the shrimp was not lost in its transformation into a burger patty; it maintained a pleasantly firm, slightly crisp, yet tender consistency, much like perfectly cooked fresh shrimp.

The addition of the panko crumbs was noted for adding just the right amount of extra crispness, contributing to the overall appealing texture. Nadine’s household unanimously declared this recipe a hit, ensuring its frequent return to their dinner rotation. She served her shrimp burgers with Leite’s Culinaria’s delicious homemade tartar sauce, which she found to be a perfect accompaniment, alongside an arugula salad with fennel and red pepper, creating a well-rounded and impressive meal.

Anne Anthony

Anne initially approached this recipe with apprehension, particularly at the thought of processing fresh, wild-caught shrimp – a true delicacy from her North Carolina coastal vacations. Her husband, however, was a fan of shrimp burgers, which convinced her to set aside her doubts and give the recipe a try. And she was certainly glad she did! The outcome was absolutely delicious, proving her initial fears unfounded. The flavor of the shrimp was undeniably center stage, robust and authentic.

She praised the panko breadcrumbs for creating a perfect texture that was never heavy or overly crusty, a common pitfall in other coated burgers. The patties delivered a satisfyingly meaty bite without compromising on flavor or texture. For those who, like Anne and her husband, appreciate a bit of a kick, she recommended increasing the cayenne pepper to 1/2 teaspoon, cautioning against adding too much to avoid overshadowing the shrimp’s delicate taste. This thoughtful balance ensures the spice enhances rather than dominates.

Ultimately, Anne concluded that she would gladly “pulverize a few shrimp” again to recreate this delightful burger. She lamented using store-bought rolls, wishing she had sought out a local bakery for a more premium bun, underscoring the importance of this component to the overall experience. Her choice of rutabaga fries as a side offered a refreshing change from traditional French fries, and she even discovered that leftover shrimp burgers make a delicious cold topping for a bed of lettuce the next day, highlighting their versatility.

Susan Bingaman

Susan’s reaction to these shrimp burgers was nothing short of enthusiastic: “Holy cow, these are good!” She lauded their perfect seasoning and delightful crunchy exterior, even suggesting that a bun might be optional for those who prefer. However, she emphatically advised against skipping the tartar sauce, declaring that the burgers “taste like summer.” This vibrant description perfectly captures the fresh and lively essence of the dish, making it an ideal choice for warm-weather dining or any time you crave a taste of the season.

Facing larger raw shrimp than anticipated, Susan pulsed them a few extra times to achieve her preferred grind, demonstrating adaptability within the recipe. She noted that the patties were quite substantial, to the point that all four barely fit into her largest 16-inch skillet. Her cooking technique involved searing for 5 minutes per side on medium heat, then reducing the heat to medium-low and cooking for an additional 2 minutes per side to ensure they were thoroughly cooked through.

While thoroughly enjoying the flavor, Susan found the patties a bit too large to comfortably finish on a bun, suggesting that serving them on a bed of lettuce was a great alternative. Surprisingly, she also found that they reheated very well. Her method for reheating involved placing a patty in a cold nonstick skillet and slowly heating it through over low heat for about 10 minutes per side, resulting in a revived, delicious burger. This makes them a fantastic option for planned leftovers or meal prep, adding to their overall appeal.

Chiyo Ueyama

Chiyo’s review playfully imagined being a shrimp and wanting to be transformed into one of these burgers, praising the recipe for allowing the shrimp to retain “all of my good qualities.” She highlighted that these are far from typical seafood cakes laden with fillers. Instead, they are packed with succulent chunks of shrimp, tasting authentically of what they are named. The ingenious method of using a small amount of shrimp and mayonnaise as a binder was particularly lauded, ensuring the patties hold together beautifully without compromising the rich shrimp flavor and texture.

The addition of cayenne, scallions, and tartar sauce was noted for bringing a touch of liveliness to the dish, creating a balanced and exciting flavor profile. Served on soft buns (Chiyo used lightly toasted potato buns) with tender Bibb lettuce, each burger presented a “perfect package” of textures and tastes. She appreciated the quick preparation time, suggesting that using pre-peeled and deveined shrimp could further speed up the process. Her recommendation to try Leite’s Culinaria’s Homemade Tartar Sauce was strong, mentioning it could be whipped up quickly while the burgers cooked, making the entire meal a snap to prepare.