Shrimp Cocktail Burger Recipes

SPICY SHRIMP BURGER W/GINGER MAYO COCKTAIL SAUCE

Spicy Shrimp Burger w/Ginger Mayo Cocktail Sauce image

No need to fish for compliments when you bring this burger to table! Medium tender white shrimp, pulse lightly in food processor together with fresh cilantro, ginger, garlic, and just a touch of crushed red pepper flakes. This juicy shrimp burger topped with Ginger Mayo Cocktail sauce is all you need to enhance the flavors in...

Provided by Carol White

Time 40m

Number Of Ingredients 23

Ingredients

1 1/2 lb medium white shrimp, peeled, deveined and tails off
1/2 c loose cut cilantro leafs
3 clove garlic
1/2 slice green bell pepper
1/2` small onion
1 c panko bread crumbs
2 tsp old bay seasoning
2 tsp fresh dill, chopped
2 Tbsp fresh ginger paste, gourmet garden
1/3 c mayonnaise
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
2 Tbsp olive oil
FOR THE BURGERS
6 soft kaiser rolls
6 leafs of butter lettuce
1/2 c red onion, thinly sliced
GINGER MAYO COCKTAIL SAUCE
1/2 c mayonnise
1 Tbsp fresh chopped parsley
1 Tbsp ginger paste
1/2 c spicy cocktail sauce

Steps:

1. In a food processor, add cilantro leafs, garlic, green pepper and onion, pulse lightly to combine. Then add shrimp to food processor and pulse until coarsely chopped.
2. Remove shrimp mixture from food processor and place in a large bowl; add panko bread crumbs, old bay seasonings, dill, ginger, and mayo blend well. Then add salt, pepper and red pepper flakes.
3. Form shrimp burgers - with a large ice cream scoop or large spoon, place mixture in your hands and form 6 - ½" thick Patties and place them on a parchment paper lined baking sheet. Place burgers in the refrigerator and let chilled for about 10 - 15 minutes.
4. While burgers are chilling, in a small bowl add ½ cup of mayo, parsley, ginger paste and cocktail sauce and mix well.
5. In a large nonstick skillet, over medium heat add olive oil and place 3 patties in pan and cook until golden brown on one side, then turn over and cook the other side. Repeat the process for second batch of patties. Cooking process should take about 15 - 20 minutes. After cooking place burgers on a plate and keep warm.
6. Place Kaiser rolls in toaster oven and toast lightly if desire. For each burger, place one butter lettuce leaf on bottom bun, add shrimp burger, thinly sliced red onions and top it off with ginger mayo cocktail sauce then crown burger with top bun. Round out the meal with fries, chips or potato salad. Enjoy

SHRIMP BURGERS

Shrimp Burgers image

Bite into summer with these juicy shrimp burgers slathered with smoky chipotle-lime mayo. The secret to patties that hold together without fillers like breadcrumbs or eggs is to whirl a handful of shrimp in the food processor, forming a paste that binds the rest of the chopped shrimp, scallions, and pickled hot cherry peppers. Another secret? You can form the patties and refrigerate them up to a day ahead, then grill, which takes just 10 minutes, and enjoy.

Provided by Greg Lofts

Time 25m

Number Of Ingredients 13

Ingredients

1 1/4 pounds peeled, deveined shrimp
1/3 cup coarsely chopped scallions (from 3)
2 tablespoons sliced hot cherry peppers (6 to 7 slices), plus more for serving
1/4 cup lightly packed fresh basil leaves, plus more for serving
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon onion powder
Pinch of cayenne pepper
2 tablespoons fresh lime juice
Vegetable oil, for brushing
4 soft brioche, potato, or sweet Hawaiian buns, split
Sliced heirloom or beefsteak tomatoes and butter lettuce leaves, for serving

Steps:

In a food processor, pulse one-third of shrimp into a smooth paste. Add remaining shrimp, scallions, cherry peppers, basil, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse a few times just until coarsely chopped and evenly combined.
Divide mixture into 4 portions; shape into patties slightly wider than buns and about 3/4 inch thick. Refrigerate on a parchment-lined plate until ready to grill or, loosely covered, up to 1 day.
Preheat grill to medium-high. In a small bowl, whisk together mayonnaise, paprika, onion powder, cayenne, and lime juice; season with salt and pepper. Brush grates and shrimp patties with oil.
Grill patties, flipping once, until just cooked through and charred in places, 3 to 4 minutes a side. Grill split sides of buns just until lightly toasted, about 1 minute.
Dress split sides of buns with spicy lime mayo; top with lettuce, tomatoes, patties, and more cherry peppers and basil. Serve immediately.

SHRIMP-COCKTAIL BURGER

Shrimp-Cocktail Burger image

An easy sauce of horseradish, ketchup, and lemon juice brings zing to these easy stovetop shrimp burgers; shredded iceberg lettuce freshens up every bite.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 45m

Number Of Ingredients 13

Ingredients

1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped (about 1/4 inch-pieces)
1 large egg, beaten
2 tablespoons mayonnaise
3/4 cup panko breadcrumbs
2 scallions, finely chopped
2 teaspoons Old Bay seasoning
Kosher salt
Finely grated zest of 1 lemon, plus 1 teaspoon fresh juice
1/4 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon vegetable oil
4 brioche buns, split and toasted
2 cups shredded iceberg lettuce, for serving

Steps:

In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.
In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.
Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.

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