Then THIS is the dish for you!
Sorry, I felt like I needed to be honest. Jay loves sandwiches, but now that he’s a vegetarian (sigh) he has to get creative in restaurants as to what he can eat, and a man can only consume so many black bean burgers. Holy high-carb meal, a black bean burger, eh?
So, he asked for a shrimp burger. And I made him one! They actually turned out a lot better than I’d expected (I’m not a huge shrimp fan), and were easy and quick to make. I served them open-faced sans bun for caloric purposes, but on a squishy bun with some sriracha mayo and lemon I’d bet these would be even better.
For the burgers, you need shrimp, bread crumbs, an egg, and seasoned salt. I went super simple since I knew the greens would have a lot of flavor, but you could add some herbs or green onion to the mixture if you’d like! Then for the greens we have chard, garlic, butter, and soy sauce. Easy, but great big flavors.
Then, add the shrimp paste with the shrimp to a bowl. I added a bit more bread crumb to thicken the mixture – you might need to do that if the mixture seems like it won’t hold a shape. Just add a little bit at a time to thicken the mixture.
Now, we make patties! The mixture will be lose enough that you could probably just throw scoops of it into a pan, but I wanted to make an attempt at round patties, so I did. Then, refrigerate them for 30 minutes so they’ll firm up a bit.
Let the burgers cook on the first side for 4-6 minutes until you can see that the shrimp is cooking around the edges (it’ll become opaque), and the bottom of the burger is crispy. Then, flip them! If the burger feels like it’ll fall apart if you flip it let it cook for another minute or two.
Obviously if you’re a mayo kind of person some tartar sauce or spicy mayo on this would be super duper delicious too. The burgers themselves are plain enough that you can dress them up however you’d like, and the texture is really nice with the crispy edges and bigger bits of shrimp mixed into the shrimp paste.
Make these soon, and enjoy! And also maybe buy a nice scented candle to light after you’d done eating.
- 1/2 pound peeled, deveined shrimp, tails off
- 1 egg
- 1/2 cup bread crumbs
- 1/2 teaspoon seasoned salt
- 4 cups chopped greens such as chard or kale
- 2 cloves garlic, thinly sliced
- 1 tablespoon butter
- 1 teaspoon soy sauce
- buns or bread, optional for serving
- lemon wedges for serving
- Pulse 2/3 of the shrimp, the bread crumbs, the egg, and seasoned salt in a food processor to form a thick paste. Coarsely chop the rest of the shrimp. Combine the shrimp mixture with the shopped shrimp. If the mixture is very wet, sprinkle in a little bread crumb at a time to thicken the mixture to the consistency of thick porridge.
- Form 2 patties with the shrimp mixture and place on a plate. Refrigerate for 30 minutes to help the burgers stay firm.
- When ready to cook, heat a thin layer of oil or butter in a skillet over medium-high heat. Add the burgers and let them cook until crispy on each side, about 7 minutes per side.
- For the greens, heat the butter and garlic in a skillet over medium heat. When the butter foams and the garlic is fragrant but not browned, add the greens and soy sauce. Toss for 3 minutes to wilt the greens, then serve over the shrimp burgers with lemon wedges.