2015-08-09 04.22.12
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.

2015-08-09 04.02.36
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.

2015-08-09 03.56.17
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.


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Shrimp Burgers

4.62 from 13 votes
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Ingredients

Shrimp Patties

  • 500 grams large shrimp or medium sized prawns
  • 1/2 cup Almond Flour
  • 1 egg
  • 2 tbsp grated onion
  • 1/4 cup chopped parsley
  • salt & pepper
  • zest and juice from a lemon
  • 1 tbsp oil

Garlic & Lemon Aioli

  • 1 egg + 1 egg yolk
  • juice from a lemon
  • 1 clove garlic
  • salt and pepper
  • 3/4 cup olive oil

Instructions

Shrimp Burgers

  • Place 300g of the shrimp in a food processor and pulse until finely ground. 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

Garlic & Lemon Aioli

  • 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.

Notes

I like serving them in a grain free bun with lettuce, red onion and a sliced pickle.