Shrimp Burgers

Mark Bittman has a recipe for shrimp burgers on this website that I would recommend. He grinds 1/3 pound of raw shrimp in a food processor, and roughly chops the other 2/3 pound. These burgers stay together, and could be flavored with Asian or Southern ingredients.

Good with some adjustments: First, do not cook your shrimp! The patties hold together better if the shrimp are raw and they end up fully cooked in the amount of time stated. Add some minced red pepper. Ditto the pinch of smoked paprika someone mentioned and, finally, use fresh breadcrumbs instead of cornbread. Helps the burgers hold together. Still, lost two after I flipped them in the pan. The burgers, and the crumbs, were super tasty.

I haven't made these but have made shrimp burgers frequently, agree completely that shrimp should be raw. I hand chop half a pound finely and chop the other half pound in processor. Always use egg about a half cup pano and chill for a half hour before cooking

I was afraid these would be a little mild so I added a teaspoonful of smoked paprika and half a sweet red pepper, served with homemade tartar sauce. They were absolutely delicious! I have one for my lunchbox tomorrow.
p.s. I used 1½ lb fresh, wild-caught shrimp which I did not precook. I simply cooked the burgers slow in the beginning with a top on the pan. I think they came out tastier because of this.

The advice about NOT cooking shrimp and the one about processing 1/2 and chopping 1/2 the shrimp made them turn out with a great texture and stay together in a patty. Also, I like things spicier, so I added a little cayenne pepper. Otherwise, flavor of original ingredients was great.

This was my first time making shrimp cakes and this is a recipe that I shall use over and over! The shrimp cakes were so flavorful! Since I like my crab cakes without much filler, I reduced the bread crumbs to about 6Tbs. I also increased the scallions, parsley, and celery. Then following a Bittman technique, I put the cakes in the fridge for about 30 minutes. I, then, fried them in a vegetable oil with 1 Tbs of butter. They were so tasty!

"These concentrate the sweet essence of shellfish and complement it with semisweet seasonings like parsley, onion and bell peppers. "

I don't see bell pepper in the recipe....

Excellent. Took the advice of others and did not cook shrimp. Didn't use celery and upped the amount of green onions and parsley. After chilling for a half hour, the cakes held together well. Instead of tartar sauce, I made an avocado sauce with yogurt, lemon juice and a bit of hot sauce.

Have made this, and the Jacques Pépin recipe, starting with uncooked shrimp some of which is a mousse, is much better...this idea can get a bit rubbery.

Made these with cilantro instead of parsley and also substituted veganaise for mayonnaise. I thought the cilantro added a more pronounced flavor, and the veganaise was healthier. My knife skills are not so great, so my burgers came out pretty chunky. To compensate, and keep the ingredients bound together to form a burger that did not fall apart, I used two eggs instead of one. Wrote about making this recipe in my memoirish food blog. See link in my profile.

While the recipe doesn't specify what size shrimp--I would strongly recommend going with tiny, baby shrimp--the end result is more of a burger texture.

Also--put the lettuce and tomato on the side of your plate--what really makes these rock is cole slaw and a splash of hot sauce

I'm interested in making the shrimp burgers and we would eat two. Will the other four freeze well?

I would use half a pound of shrimp and adjust the other ingredients accordingly.

I made 4 of these and as I suspected, they did not hold together at all. I ended up with shrimp hash, which was very tasty. I will research Nigella Lawso's shrimp croquettes to see if I could try again and make these stick together by not cooking them (as one reviewer already suggested) and maybe even putting them in th4e food processor for a couple of seconds. Good taste, awful presentation

Delicious. Added red pepper as per previous notes, and they fell apart at the edges, but was happy to pick up the bits and eat them as well. I served these on a bed of lettuce and tomato - no bun - oil and vinegar, and it was great. Yum.