Shrimp Burgers with Smoky Guacamole

This Shrimp Burger recipe is a unique seafood twist on the classic burger. Shrimp burger patties are topped with a delicious smoky guacamole and they burst with Mexican flavors. Great for lunch, dinner, and outdoor summer parties.

I'm going to be in full bragging mode and tell you that you absolutely must make this shrimp burger recipe! It has a Mexican vibe from the cilantro and cumin, and I'm pretty certain that if you like shrimp, you will love this.

The shrimp burger is out of control juicy and oozing with delicious flavors, and the smoky guacamole recipe is beyond belief. It's smoky, fresh and creamy, and it has superb little bits of crunch from sweet red onion.

There are so many ways to make burgers these days. Beef burgers (of course), hearty turkey burgers, chicken burgers, vegetable packed burgers, tofu burgers, and the list goes on.

So why not shrimp?

About the Key Ingredients

• shrimp - For this recipe I like to use approximately 26/30 count, meaning there are about 26 to 30 shrimp per pound, but other sizes will also work. They'll be considerably less expensive if you peel and devein the shrimp yourself. Purchase wild-caught shrimp if possible, and choose those with intact shells that are fairly firm. If they smell at all like ammonia, they're bad! Frozen shrimp are your best bet if you want to buy them already peeled and deveined. Defrost completely before using them, and drain them if necessary.
• lime juice - The citrus brightens the guacamole with a subtly tangy flavor. Substitution: lemon juice.
• cumin - The warm earthy flavor of the cumin is superb with the sweetness of the shrimp. Substitution: Coriander.
• cilantro - I love cilantro, though I know many people have an aversion to it. If that's you, substitute with fresh oregano, and use half the amount.
• avocado - Use a soft (but not at all mushy!) ripe avocado. If available, try to buy locally grown avocados. You know what a bummer it is when you cut into an avocado and it's either fibrous or has dark spots?  That's often from the long travel it takes avocados to arrive at their final destination.
• red onion - The crisp red onion with its slightly sweet flavor is the perfect crunch in the guacamole. Substitution: Shallots.
• Chipotle peppers in adobo - This is where the smoky heat in the guacamole comes from. Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. They come in a can and you should be able to find it in any major grocery store.

How to Make Shrimp Burgers

- 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 with the blade attachment. Pulse it just a bit, and then add the egg, cilantro, salt, cumin and black pepper, 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, and 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, use a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. Use a small rubber spatula to scoop the mixture out of the measuring cup and directly into the hot pan. They will be sticky, but will easily hold together once they hit the pan. Sauté just until they're cooked through, 2 to 3 minutes per side. They should be golden brown.

- Assemble with about 1 tablespoon or so of the guacamole on each half of a toasted bun. Add tomato, lettuce and the shrimp burger. Close the burger and enjoy! (These are best when the burgers are still warm.)

Can you grill Shrimp Burgers?

Yes, but not directly on the grate. They are too fragile and sticky, but you can place a cast iron skillet on the grate, if you really want to be out side barbecuing.

Variations

• Use another seafood. You can make this same recipe, but start with raw salmon or cod. If the salmon sounds good, here's a recipe for salmon burgers with dill.
• Spicy version. Add about ¼ teaspoon of ground cayenne pepper or 1 teaspoon of chili paste, to the shrimp mixture. (And you can change the amounts, based on the amount of heat you want.)

Serving Suggestions

I serve these shrimp burgers in a bun with the guacamole, tomato, and lettuce, but the shrimp burger patties are equally as delicious on their own, with the guacamole served on the side. (You don't want to miss the two together!) Below are a few delicious ideas of what you can serve with them.

Making Them Ahead

I think shrimp burgers are best right out of the pan -- that's when they'll be at their juiciest. You can however, make the raw shrimp mixture a day ahead of time, keeping it refrigerated and tightly sealed until you're ready to sauté the next day.

More Must-Try Delicious Shrimp Recipes

I hope you love the shrimp burgers and the delectable smoky guacamole as much as my family and I do!

Shrimp Burger Recipe with Smoky Guacamole

Valentina K. Wein

This Shrimp Burger recipe is a unique seafood twist on the classic burger. Shrimp burger patties are topped with a delicious smoky guacamole and they burst with Mexican flavors. Great for lunch, dinner, and outdoor summer parties.

*To save about 15 minutes, you can buy the shrimp already peeled and deveined. If you have the time though, it's easy to do yourself and you'll save some money. Here's How to Peel and Devein Shrimp.

5 from 7 votes

Print

Prep Time 40 minutes mins

Cook Time 6 minutes mins

Total Time 46 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 4

Calories 301 kcal

Equipment

• large nonstick skillet
• nonstick spatula

Ingredients

  

1x2x3x

For the guacamole

• 1 medium-sized avocado (about 8-ounces), you will need ¾ cup mashed
• 2 tablespoons finely diced red onion
• 1 teaspoon fresh lime juice
• 1½ teaspoons chipotles in adobo sauce, finely chopped
• ¼ teaspoon salt

For the burger

• 1 pound raw shrimp, peeled and deveined (Click here for How to Peel and Devein Shrimp)
• 1 large egg
• ¼ cup packed cilantro leaves, washed and dried
• ¾ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• olive oil for the pan
• about 8 thin slices vine-ripened tomato
• 1 small handful baby lettuces
• 4 of your favorite burger buns, lightly toasted

Instructions

 

For the guacamole

• 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.

For the burgers

• 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, cilantro, salt, cumin and black pepper, 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, and 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, use 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.)

NOTES

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Calories: 301kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 1275mg | Potassium: 380mg | Fiber: 3g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 1mg

Keywords good for summer bbq, burgers made with fish

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