Shrimp Burgers!

I normally find that burgers with several ingredients don’t hold together well on the grill. But these do! The trick is to

a) Dry the shrimp really well first!

b) Puree about 1/3 of the shrimp with the spices and then just pulse the remaining ingredients 3-4 times so they’re chopped (and not pureed into a soup).

c) A dash of panko will help hold them together further if they’re a little too wet.

d) Pop in the freezer for 20 minutes or so while the grill gets started

e) all of the above!

I took this recipe from Mark Bittman’s How To Cook Everything and made a couple of spice modifications. For a more Tex-Mex burger, you might omit the ginger and Thai chile, replacing it with a dried chipotle pepper and a couple dashes of cumin. I also haven’t tried it but I have a hunch you could also use fish instead of shrimp if you wanted. A nice, oily fish like monkfish or salmon would probably work better than a flakier fish like haddock or tilapia.

Enjoy! This is a perfect burger if you’re looking to break the beef, pork, chicken grillling cycle. Serve it with some grilled corn, grilled asparagus, or peppers and onions!


Shrimp Burgers

serves 6



  • 2 lb shrimp, peeled and well-dryed with a paper towel
  • 2 cloves garlic, peeled
  • 1-2 Thai chiles, seeded
  • thumb-sized piece of ginger, peeled and roughly chopped
  • 1 shallot (or a quarter of a red onion), roughly chopped
  • 1/2 bell pepper, seeded and roughly chopped
  • 1/2 bunch cilantro, roughly chopped
  • 1/4 to 1/2 cup panko breadcrumbs (optional)
  • Buns, for serving
  • Burger fixin’s as you please


1. In a food processor, add the ginger, chiles, 1/3 of the shrimp, and garlic. Puree just until smooth.

2. Add the remaining ingredients. Pulse just a few times until the shrimp are roughly chopped. Try to make a patty. If the mixture is too wet, add a little panko. Otherwise, patty the mixture into six burgers and place on a parchment lined baking sheet. Freeze for 20 minutes while you start the grill.

3. Grill the burgers for about 8 minutes, 4 minutes per side, or until the shrimp have firmed up and are a light pink as well as a nice crust on each side. Serve on a bun with whatever you like. (Avocado, red onion, tomato, and greens are especially nice!)

P1030335Ready for 20 minutes int the freezer – really helps them stay together when they hit the grill!



Shrimp cooks really quickly which is a perk – it’s definitely something you can grill after work during the week.








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