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Shrimp Burgers

These days, burgers are made with nearly anything! This zesty version, made from bagged frozen shrimp and based on my Pepperjack Fish Burgers, are not only fun and fast but are also inexpensive. Use my Sriracha-Dijon Tartar Sauce and hamburger dill pickles on the buns or dress them up as you like with lettuce, shredded cabbage, tomato, pickled jalapeños, pickled onions, chopped roasted green chiles, sliced avocado, or....
Serves 4

Ingredients

  • 14 Ritz Crackers (about 1/2 cup after pulsing/crushing)
  • 1¼ pound (20 ounces) thawed frozen shrimp, peeled and deveined
  • 2 tablespoons mayonnaise
  • 3 scallions, chopped into 2" pieces, white and green parts. (Mince if not using the food processor.)
  • 1 teaspoon dry dill or 2 teaspoons fresh minced dill
  • 1/4 cup fresh parsley. (Mince if not using food processor.)
  • 1/2 teaspoon kosher salt fresh ground pepper
  • 1/4 teaspoon fresh ground pepper
  • Pinch crushed red pepper
  • 1 tablespoon each butter and olive oil
  • 4 toasted hamburger buns
  • Sriracha-Dijon Tartar Sauce (see notes)
  • Hamburger dill pickles

Instructions

  • MAKE THE SHRIMP MIXTURE: Place the Ritz crackers in the bowl of a food processor fitted with the steel blade and pulse several times until crackers are in coarse crumbs. Add the shrimp, mayonnaise, scallions, dill, parsley, salt, pepper, and crushed red pepper to the bowl. Pulse just until mixture comes together, scraping down the sides as needed. (Alternately, crush the crackers in a sealed gallon bag with a rolling pin or wine bottle. Chop the shrimp finely and mix with the crushed crackers and other ingredients as above.)
  • FORM THE PATTIES/FREEZE 10 MIN: Form shrimp mixture first into 4 balls, patting together, and then into patties. Freeze 10 minutes.
  • COOK THE SHRIMP PATTIES: Heat butter and oil over medium-high heat in a large, heavy skillet. Carefully place patties in pan. Fry on one side 3-5 minutes until very brown; gently turn over and cook other side another few minutes until it, too, is well-browned. An instant read thermometer should register at least 145 F when inserted at the center of a completely cooked patty.
  • SERVE HOT on toasted buns with the Sriracha Dijon Tartar Sauce (see notes below) and hamburger dill pickles or as desired. Store leftovers tightly covered for a day or two in the refrigerator. While you could probably freeze the cooked patties, I wouldn't do it as this shrimp has already been frozen.

Notes

SRIRACHA-DIJON TARTAR SAUCE: Stir together 1/2 cup mayonnaise; 1 teaspoon Dijon-style mustard; 1 teaspoon Sriracha sauce; 1 teaspoon minced onion; 1 tablespoon minced dill pickles; and a pinch each salt and pepper.  Taste and adjust seasonings.