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Frisco STYLE Magazine

Tina's Shrimp Burgers

Memorial Day marks the unofficial start of the summer grilling season, however not every day is cause for a full-blown backyard celebration. If you’re hungry on a busy weeknight for an alternative to a traditional beef burger, reach for a skillet and sear up these tasty shrimp burgers. Studded with bits of jalapeño, onion, garlic and cilantro, these easy-to-make patties are sure to become a summertime staple.

Prep Time: 15 minutes (plus 30 minutes passive time)

Cook Time: 15 minutes

Yield: 6 Burger Patties


  • 2 cloves garlic, roughly chopped
  • 1⁄2 of a jalapeño pepper, seeded and roughly chopped
  • 1/3 cup cilantro, roughly chopped
  • 1⁄4 cup onion, roughly chopped
  • 1 pound of shrimp (preferably wild caught), peeled and deveined
  • 1 egg
  • 1⁄2 cup panko breadcrumbs
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1-2 tablespoons vegetable oil, for frying
  1. Place garlic, jalapeño, cilantro and onion in a food processor and pulse 2-3 times or until finely chopped.

  2. Add shrimp to the vegetable mixture in the food processor; pulse twice to roughly chop the shrimp.

  3. Add egg, panko, salt and pepper to the existing mixture in the food processor and pulse twice to combine all of the ingredients.

  4. Using a 1⁄4 cup measure, scoop the burger mixture out and form into patties.

  5. Chill patties on a platter in the refrigerator for 30 minutes.

  6. Preheat the oven to 400 degrees.

  7. Add vegetable oil to a nonstick skillet and heat over medium-high heat.
  8. Sear burgers on each side until golden brown.

  9. Transfer burgers to a sheet pan and finish cooking in the oven for approximately 10 minutes. The burgers should be cooked to an internal temperature of 165 degrees using a meat thermometer.

  10. Serve on buns with your choice of condiments.