Description
Shrimp Burgers with Cilantro and Guacamole – Delicious seafood patties with fresh herbs and creamy avocado topping, perfect for a quick and satisfying meal.
Ingredients
Scale
- 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
- 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
- 4 burger buns, lightly toasted
- Lettuce leaves
- Sliced tomato
- Red onion slices
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 burger
- Calories: 390 calories
- Sugar: 2 grams
- Sodium: 818 mg
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 31 grams
- Fiber: 4 grams
- Protein: 23 grams
- Cholesterol: 205 mg