Shrimp Burgers with Cilantro and Guacamole

Imagine sinking your teeth into a juicy, flavor-packed Shrimp Burger with Cilantro and Guacamole that delivers the perfect balance of seafood sweetness and zesty freshness. These mouthwatering burgers transform ordinary shrimp into an extraordinary handheld meal that’s both elegant and satisfying. Unlike typical beef patties, these Shrimp Burgers with Cilantro and Guacamole bring a lighter, coastal vibe to your table while still delivering that satisfying burger experience everyone craves. You’ll learn how to create perfectly seasoned shrimp patties, make quick homemade guacamole, and assemble a burger that will impress family and friends alike.

Why You’ll Love This Recipe

These Shrimp Burgers with Cilantro and Guacamole will quickly become your new favorite for several compelling reasons. First, the contrast between the slightly crispy exterior and the tender, succulent interior of the shrimp patty creates an irresistible textural experience. The bright, herbaceous notes from fresh cilantro cut through the richness, while creamy guacamole adds a buttery smoothness that perfectly complements the seafood.

What’s particularly appealing about this recipe is its versatility – it works beautifully for casual weeknight dinners yet feels special enough for weekend entertaining. The preparation is straightforward with minimal ingredients, many of which you likely already have in your pantry.

Health-conscious diners will appreciate that these cilantro shrimp burgers offer a protein-packed alternative to traditional beef burgers, with significantly less saturated fat and more heart-healthy omega-3s. The balance of lean protein, healthy fats from avocado, and fresh vegetables makes this a guilt-free indulgence you can feel good about serving.

Ingredients

For the Shrimp Patties:

• 1 pound (450g) raw shrimp, peeled and deveined
• 1/4 cup (15g) fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/2 cup (50g) panko breadcrumbs
• 1 large egg, beaten
• 1 tablespoon (15ml) lime juice
• 1 teaspoon (5ml) sriracha or hot sauce (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons (30ml) olive oil for cooking

For the Guacamole:

• 2 ripe avocados
• 1/4 cup (15g) cilantro, finely chopped
• 2 tablespoons (30ml) lime juice
• 1/4 cup (40g) red onion, finely diced
• 1 small jalapeño, seeded and minced (optional)
• Salt and pepper to taste

For Serving:

• 4 burger buns, lightly toasted
• Lettuce leaves
• Sliced tomato
• Red onion slices

The star ingredient, shrimp, should be as fresh as possible for the best flavor and texture in your Shrimp Burgers with Cilantro and Guacamole. Choose medium to large shrimp for ideal texture and chunkiness in the patties.

Pro Tips

Perfect Shrimp Texture: The key to exceptional Shrimp Burgers with Cilantro and Guacamole lies in the texture. Pulse the shrimp in a food processor but be careful not to over-process. You want a mixture that’s partly chunky and partly smooth – aim for about 75% of the shrimp to be coarsely chopped with some larger pieces remaining for texture. This creates patties that hold together well but still provide that satisfying bite that reminds you you’re eating real shrimp.

Chill Before Cooking: After forming your patties, refrigerate them for at least 30 minutes (or up to 4 hours if preparing ahead). This resting period allows the flavors to meld together and, more importantly, helps the patties firm up. The result? Burgers that hold their shape during cooking and develop a beautiful golden crust without falling apart on your grill or pan.

Temperature Control: When cooking your shrimp burgers, start with a medium-high heat to achieve that initial sear, then reduce to medium. Shrimp cooks quickly, and these burgers are no exception – they only need about 3-4 minutes per side. Watch for the patties to turn opaque and slightly pink, indicating they’re done. Overcooking will result in dry, rubbery burgers, so keep a close eye on them. This careful temperature management ensures juicy Shrimp Burgers with Cilantro and Guacamole every time.

Instructions

Step 1: Prepare the Shrimp Mixture
Begin by patting your shrimp dry with paper towels to remove excess moisture. Roughly chop about a quarter of the shrimp into small pieces to add texture to your Shrimp Burgers with Cilantro and Guacamole. Place the remaining shrimp in a food processor along with half of the chopped cilantro and the minced garlic. Pulse 7-10 times until coarsely chopped but not completely pureed. You want some texture remaining. Transfer this mixture to a large bowl and add the reserved chopped shrimp.

Step 2: Form the Patties
To your shrimp mixture, add the panko breadcrumbs, beaten egg, lime juice, sriracha (if using), salt, and pepper. Gently fold everything together using a spatula or your hands until just combined. Be careful not to overmix or compress the mixture too much. Divide the mixture into four equal portions and shape them into patties about 3/4-inch thick. Make a slight indentation in the center of each patty with your thumb to prevent them from puffing up during cooking. Place the formed patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them firm up.

Step 3: Make the Guacamole
While the patties are chilling, prepare your guacamole. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add the lime juice immediately to prevent browning. Use a fork to mash the avocados to your preferred consistency—I find a slightly chunky texture works best for these Shrimp Burgers with Cilantro and Guacamole. Fold in the chopped cilantro, diced red onion, and minced jalapeño if using. Season with salt and pepper to taste, then cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate until ready to use.

Step 4: Cook the Shrimp Burgers
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the shrimp patties and cook for 3-4 minutes on the first side until golden brown. Gently flip the patties using a wide spatula and cook for an additional 3 minutes on the second side until cooked through. The patties should be slightly firm to the touch and opaque throughout.

Step 5: Assemble the Burgers
Toast your burger buns lightly. Spread a generous layer of guacamole on the bottom half of each bun. Add a lettuce leaf, then place your Shrimp Burger on top. Add tomato and red onion slices if desired, and crown with the top bun. Serve immediately while the burgers are still warm and the contrast between the hot patty and cool guacamole is at its most delightful.

Variations

Asian-Inspired Shrimp Burgers: Give your Shrimp Burgers with Cilantro and Guacamole an Asian twist by replacing the cilantro with fresh ginger and adding a tablespoon of soy sauce to the patty mixture. Skip the guacamole and instead top with a quick slaw made from shredded cabbage, carrots, and a dressing of rice vinegar, sesame oil, and a touch of honey. Finish with a drizzle of sriracha mayo for heat and serve on a brioche bun.

Mediterranean Shrimp Burgers: Transform this recipe by incorporating Mediterranean flavors. Add crumbled feta cheese, chopped Kalamata olives, and dried oregano to your shrimp mixture. Replace the guacamole with a cucumber-yogurt sauce (tzatziki) and serve in a warm pita pocket instead of a traditional bun. This variation brings a refreshing, light quality to your seafood burgers while maintaining the spirit of the original cilantro shrimp burger recipe.

Keto-Friendly Option: For a low-carb version, omit the breadcrumbs and use 1/4 cup of almond flour instead. Skip the bun and serve your Shrimp Burger wrapped in large lettuce leaves. The guacamole works perfectly in this variation, making it a satisfying meal that fits into ketogenic dietary requirements without sacrificing flavor or the essence of these delicious seafood patties.

Storage and Serving

Your Shrimp Burgers with Cilantro and Guacamole are best enjoyed fresh, but you can store uncooked patties in the refrigerator for up to 24 hours before cooking. If you have leftover cooked patties, refrigerate them in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat to preserve their moisture. Avoid microwaving, as this can make the shrimp tough and rubbery.

The guacamole should be made fresh, but if you have leftovers, store it with plastic wrap pressed directly onto its surface to prevent browning and consume within 24 hours.

For serving, these burgers pair beautifully with sweet potato fries, which complement the seafood flavors perfectly. A light side salad with a citrus vinaigrette makes a refreshing accompaniment that won’t overwhelm the delicate flavor of the shrimp. For a complete coastal-inspired meal, serve alongside corn on the cob brushed with lime butter and sprinkled with a touch of chili powder. These Shrimp Burgers with Cilantro and Guacamole also make excellent sliders for party appetizers – simply form smaller patties and use dinner rolls instead of full-sized buns.

FAQs

Can I use frozen shrimp for these burgers?
Yes, frozen shrimp works well for Shrimp Burgers with Cilantro and Guacamole. Just ensure they’re completely thawed and patted dry before processing to remove excess moisture that could make your patties soggy.

How can I prevent my shrimp burgers from falling apart during cooking?
The key is proper binding and chilling. Make sure your egg is thoroughly incorporated into the mixture, don’t skimp on the chilling time (minimum 30 minutes), and handle the patties gently when flipping them during cooking.

Can I grill these shrimp burgers instead of pan-frying?
Absolutely! Preheat your grill to medium-high and oil the grates well. Grill the patties for about 3-4 minutes per side. Using a grill basket can help prevent them from falling through the grates.

Is there a dairy-free alternative to this recipe?
The basic Shrimp Burgers with Cilantro and Guacamole recipe is naturally dairy-free. The guacamole provides creaminess without any dairy products needed.

How can I make these burgers spicier?
For extra heat, add more sriracha to the patty mixture, include the seeds of the jalapeño in your guacamole, or add a pinch of cayenne pepper. You can also top the finished burger with slices of fresh jalapeño or a spicy aioli.

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