Shrimp Burgers

A fabulous recipe and another family favorite, frequently served with an avocado aioli: 1 avocado, 1/4 cup mayonnaise, 1 tbs lime juice, 2 cloves garlic, 1 serrano chile, 2 tbs cilantro, salt & pepper. Highly recommended. Save the shrimp shells for making shrimp stock.

What kind of shrimp work best here?

These were excellent, absolutely delicious. We found them to be too much of a mouthful as a burger, so the second time we rolled half the batch into balls to stuff into a roll for a bahn mi-like sandwich, and we crumbled up the other half and cooked it like sausage that we added to a Vietnamese-style rice noodle and herb salad with a fish sauce and lime dressing.

Best Burger Ever!
We top with a spicy mayo - good old Hellmann's mixed with a dash each of Sriracha, lime juice and soy sauce.
Thanks as always M. Bittman.

Pureed shrimp all by itself is a strong binder. Cooks Illustrated uses pureed shrimp as the only binder in a recipe for crab cakes.

I have made these several times. The key is make sure the shrimp are dried and not too wet. I use paper towels to press out excess moisture. The burgers won't fall apart . I process the shrimp, veggies and spices and then add chopped shrimp by hand. I have altered this recipe by adding Maryland lump crab meat with the chopped shrimp. Next time I will add some cod or halibut.

We loved it. The shrimp was so sweet. I made an Asian mayo with sesame oil and ginger to go with it. Thanks. And, Thomas, I always save the shrimp shells.

A fabulous recipe and another family favorite, frequently served with an avocado aioli: 1 avocado, 1/4 cup mayonnaise, 1 tbs lime juice, 2 cloves garlic, 1 serrano chile, 2 tbs cilantro, salt & pepper.

I broiled them in my oven (dab a little oil underneath as well as on top). Took a little longer (8 minutes + 4 minutes), but they didn't shrink or fall apart. And they are delicious! I love the absence of bready taste.

These were delicious! I've definitely added this recipe to my collection. I opted to fry them because I was afraid they might fall through the grill. I made a spicy sauce with mayo, sriracha, soy sauce and lime juice. Suggestion: if you serve them with a spicy sauce, I'd hold off on the salt until you've tasted them.

Delicious! As noted above purée of shrimp is also a great binder for crab cakes and it does not need any other binding agent. We have changed the flavor profile depending on the hers we have on hand and found that basil and a touch of garlic also worked well.

Delicious! Rolled the shrimp in some Old Bay seasoning and cayenne, added a few tbs of panko, loaded up on more peppers and cilantro, added lemon zest and celery salt, and finally shallow fried instead of grilled. All the suggestions for twists on the standard mayo accompaniment are excellent. I served along with wasabi-garlic mayo, tartare sauce, sweet & hot mustard, lettuce and thinly sliced tomatoes. Heaven!

Terrific - but very difficult to grill , will pan fry on non stick pan to get a golden brown crisp next time. Also leave some big almost whole chunks of shrimp to add a nice texture profile. A thin smear of mayo on the roll toasts beautifully and crunch.

Maybe not the best recipe for newer cooks. Ours fell apart quite a bit on the grill to half their original size. Would definitely recommend chilling for longer. Burgers themselves were good but nothing out of this world.

Seems like it would need a binder of some kind, like some bread crumbs and/or possibly a little olive oil?