Cilantro Shrimp Burgers are a super unique twist on a burger. Topped with a delicious smoky guacamole recipe, they’re bursting with interesting, fresh flavors and are great for lunch, dinner, and outdoor summer parties. I’m going to be in full bragging mode today and tell you that you absolutely, must, without question, make this burger recipe!
There are so many ways to make and define a burger these days! Beef (of course!), turkey, chicken, veggie, tofu, mushroom, and the list goes on. So why not shrimp!?
When this idea popped into my mind, almost without pause, I headed for my favorite seafood store, Santa Monica Seafood, and picked up a pound of fresh shrimp.
I knew I wanted to have avocado in these shrimp burgers, so I decided they should have a Mexican vibe. Hence, the cilantro, chipotles and cumin. It’s such a delicious combination of flavors and the subtle sweetness of the shrimp give everything a perfect balance.
And if you have the time, it’s quite easy to peel and devein your shrimp Here’s an easy-to-follow, step-by-step photographic guide to teach you how. You’ll always save money doing this step yourself! So it’s a question of if you have the time or not. It’s sort of a zen-like activity, once you get into it. (For me, anyway.)The shrimp burger is out of control juicy and oozing with delicious flavors, and the smoky guacamole reicpe is is beyond belief, as it’s smoky, spicy, fresh and creamy all at once.
Oh, and the little bits of crunch from the red onion are so good!
Even though we sauté the shrimp burgers, they’re still lovely to serve at an outdoor summer barbecue. (They’re a bit fragile for a grill.) Add a big salad, chips and a super scrumptious salsa to the party, and you’re all set! I’m telling you, this should be your dinner tonight.
Enjoy the shrimp burgers and the delectable smoky guacamole recipe whenever you decide to try them.
- 1 medium-sized avocado (should provide about ¾ cup mashed)
- 2 tablespoons finely diced red onion
- 1 teaspoon fresh lime juice
- 1½ teaspoons finely chopped chipotles in adobo sauce
- ¼ teaspoon sea salt
- 1-pound raw shrimp, peeled and deveined (here's How to Peel and Devein Shrimp)
- 1 large egg
- ¼ cup packed cilantro leaves, washed and dried
- ¾ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly cracked black pepper
- olive oil for the pan
- about 8 thin slices of vine-ripened tomato
- small handful of baby lettuces
- 4 of your favorite burger buns, lightly toasted
- In a small mixing bowl, mash the avocado with a fork. Add the onion, chipotles, lime juice, and salt -- stir to blend. Cover with plastic wrap and press it gently directly on top of the guacamole. Set aside.
- Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until it's smooth, about 10 seconds. Add this to a mixing bowl and set aside.
- Roughly chop the remaining ¾ cup of shrimp into small pieces. Add them to the smooth portion in the mixing bowl, along with the salt, cumin and pepper. Mix just to blend and set aside.
- Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once it's very hot, us a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky, but will easily hold together when you place them in the pan. Sauté them just until they're cooked through, 2 to 3 minutes per side. They should be golden brown.
- Now add about 1 tablespoon or so of the guacamole to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a bit of the lettuce. Close the burger and enjoy! (These are best when the burgers are still warm.)