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Shrimp Burgers

November 7, 2015


I was looking for a different recipe to make with shrimp than my usual stir fry or shrimp scampi.  I found a shrimp burger recipe on Food Network but I was not pleased with the results.  Then this recipe was posted on my America’s Test Kitchen subscription site and I was excited to try.   It had similar ingredients to the Food Network recipe but with a unique twist:  finely ground Panko breadcrumbs.  Just this small change makes this a great recipe.  I have made it 3 times and it is excellent, thumbs up from all my family, my best critics!!

This is a fairly easy weekday dinner possibility.  The longest process was de-shelling and de-veining the defrosted frozen shrimp.  But if there is anyway for you to get them fresh from your fish monger, already cleaned and de-veined, this recipe is a cinch.  If you have to use frozen shrimp, you will need 1-3/4 plus pounds.

I bought Hellman’s Tartar Sauce, so I did not include their tartar sauce recipe here.  I probably will make the tartar sauce from the recipe at some point, it sounds really yummy.  But in the mean time, instructions are in the original recipe.

Shrimp Burgers (adapted ever so slightly from Cook’s Country via America’s Test Kitchen)

1 cup panko bread crumbs

1-1/4 pounds peeled and deveined large shrimp (whatever size you can get, they suggest 26-30/lb. but I could only get 16-20/lb.)

2 tablespoons mayonnaise (I like Hellman’s)

1/4 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1 bunch of scallions, very finely chopped

Vegetable oil

4 hamburger buns, toasted slightly (I used brioche hamburger buns, which I highly recommend.  Very soft and delicious as compared to regular hamburger buns)

Lettuce (Bibb if it’s convenient but really any lettuce will be nice.  I used a mixed lettuce for these.)


Pulse panko in food processor until finely ground.  Place panko in a shallow dish (like a glass pie dish).

Finely chop the bunch of scallions and set aside.

Place 1 cup of shrimp, mayonnaise, pepper, salt and cayenne pepper into empty food processor and finely chop using the pulse button.  You will need to take off the top to look at it.  It may take 8 or more pulses to achieve this.  If there is a somewhat whole shrimp in there, don’t worry it will be ok.

Add the rest of the shrimp and the finely chopped scallions and pulse until coarsely chopped, 4 or more pulses.  If not sure, take cover off and look and pulse a couple more times if needed.

Place mixture into a bowl, mixing if necessary to make sure the scallions have been dispersed evenly.

Divide shrimp mixture into four, 1/2 cup mounds onto a plate.  At this point, you can cover lightly with wax paper and put them in the refrigerator until you are ready to cook them.

Just a word here:  finely chopped shrimp is VERY sticky.   This is why there is no need for a binder in the recipe like eggs.   I highly recommend rinsing your food processor right away after using it plus any other utensils you have used.  Otherwise things might get out of hand :/

Set the largest non-stick fry pan you have, on medium heat.  Pour in about 1 tablespoon of vegetable oil and let heat up.   Take one mound of shrimp mixture and place in shallow dish with Panko.  Turn shrimp mound gently over and pat into a 1/2 inch to 3/4 inch patty.  I find this immensely easier once the shrimp is covered with Panko crumbs.  Place on a clean dish.  Continue with the other 3 shrimp mounds.

Place shrimp patties into fry pan.  I could only fit 2 into my fry pan.  Cook for 3-5 minutes until golden brown (you may have to reduce the heat a bit so that they don’t burn, just keep an eye on them) and flip over gently onto other side.  Cook for another 3-5 minutes.  Remove patty onto a another clean plate.  Repeat with other patties, if need be, adding more oil.

When patties are done, place on toasted rolls.  Serve with lettuce and tartar sauce.  I also served them with french fries and sweet potato fries.  Yummy!

1-1/4 pounds of peeled and deveined shrimp:


1 cup shrimp, mayo, pepper, salt, cayenne pepper:


add the rest of the shrimp and scallions:


place in bowl:


4, 1/2 cup mounds:


panko finely ground (unground panko is in the measuring cup):


patties formed after dreding in Panko crumbs:


nicely browned:






8 Comments leave one →
  1. Vicki permalink
    November 7, 2015 5:26 pm

    Oh Sue, my mouth is watering. These sound wonderful! I can’t wait to try them. Thanks for sharing!


  2. November 8, 2015 8:30 am


  3. Cecilia Torre permalink
    March 21, 2019 9:38 am

    Absolutely delicious!!

  4. Cheryl Fasse permalink
    June 12, 2019 11:02 am

    I made these for my family and they were a big hit!

  5. Alice A. Crawford permalink
    December 6, 2019 7:42 pm

    You’ve done a wonderful job writing this recipe, glad you went into every detail,some younger cooks need every bit of help they can get. Along with the detailed recipe, I’m so glad you showed those pictures as I wasn’t sure how it should look during the blending process.
    BTW, why scallions? A lot of recipes call for them but they cost a lot more than onions and isn’t that taste about the same? I’d really like your opinion on that issue.

    • December 6, 2019 9:50 pm

      Thanks! subtle difference between scallions and onions. scallions are onions in beginning form and are much milder. you don’t need much. I don’t always use them but in this recipe I think they are needed.

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