The satisfaction I get from eating a burger is usually dependant on just one thing, the toppings. If you put enough condiments, caramelized onions, sautéed mushrooms and avocado on a piece of cardboard, top it with a pickle and put it in a bun, I will happily eat it without a single complaint. To be perfectly frank, the patty is more or less irrelevant.
These Shrimp Burgers are a total game changer. With delicious chunks of tender shrimp packed into each bite and subtle flavours of lemon and parsley, toppings are unnecessary. I served the shrimp burgers in a grain free bun (recipe from Against All Grain) and topped it with a lemon and garlic aioli, lettuce and a pickle but these would be just as good eaten plain with a salad, or made mini, topped with the aioli and served as finger food.
In this recipe I used medium sized prawns but you can substitute them for large shrimp. One of my favourite things about these patties is their texture, be sure to only use raw prawns/shrimp (not precooked) and cook them for no more than 4 minutes per side to ensure they don’t turn into mush.
- 500 grams large shrimp or medium sized prawns
- ½ cup Almond Flour
- 1 egg
- 2 tbsp grated onion
- ¼ cup chopped parsley
- salt & pepper
- zest and juice from a lemon
- 1 tbsp oil
- 1 egg + 1 egg yolk
- juice from a lemon
- 1 clove garlic
- salt and pepper
- ¾ cup olive oil
- Place 300g of the shrimp in a food processor and pulse, Roughly chop the other 200g prawns/shrimp into small pieces no bigger then the size of a pea. Place all of the shrimp in a bowl along with the almond flour, egg and grated onion and stir until well combined.
- Add in the lemon zest, juice, chopped parsley and sprinkle with salt and pepper.
- Form the batter into balls the size of a small fist and flatten slightly. Place the patties on a parchment paper lined baking sheet and allow to firm up in the fridge for a minimum of 1 hour.
- Heat the oil in a frying pan on medium-high heat. Cook the patties for 4 minutes per side until golden in colour. To keep the patties from falling apart when cooking, make sure the pan is hot enough to create a crust before flipping them over. Serve warm
- In a blender or food processor blend the egg + yolk, garlic, lemon juice and salt & pepper. Very slowly drizzle in the olive oil, the key is to go as slow as possible and it should take a few minutes to add all of the oil. Once all of the oil is added you should have a thick and creamy aioli.