Everyone has their favorite crustacean-and-bread combo. Lobster rolls, crab cakes…the list goes on. But for me shrimp burgers reign supreme. Probably influenced by the TV commercials for Japanese chain MOS Burger I watched growing up, where kids wearing shorts joyfully chomp into burgers (cue the dramatic closeup of golden fried shrimp morphing into a patty), I can’t resist crispy shrimp nestled between buttered and toasted brioche buns. Create texture in your patties by cutting one third of the shrimp into chunky ½" pieces, while finely chopping the remaining quantity. With a bed of thinly sliced cabbage for freshness and a plop of egg salad that puts the whole thing over the top (in a good way), it’s childhood on a plate.
Both the egg salad and shrimp patties can be made ahead of time: Prepare and store egg salad in the fridge up to 24 hours ahead; shrimp patties can be formed and stored in the fridge up to 12 hours ahead. —Jessie YuChen
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What you’ll need
Deep-Fry Thermometer
$29 $16 At Amazon
Cast Iron Skillet
$30 At Amazon
Spider
$10 At Amazon
Wire Rack
$23 At BA Market
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
¼
4
2
1
12
2
½
2
1
⅓
2
4
4
¼
Special equipment
Preparation
Step 1
Mix hard-boiled eggs, onion, mayonnaise, ketchup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until combined. Set egg salad aside.
Step 2
Cut one third of shrimp into ½” pieces; finely chop remaining shrimp (or pulse in a food processor). Transfer all shrimp to a medium bowl. Mix in potato starch, pepper, 1 Tbsp. beaten eggs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Using oiled hands, divide mixture into 4 portions, then shape into ½”-thick patties. Place on an oiled baking sheet and chill 1 hour.
Step 3
Place panko, flour, and remaining beaten eggs in 3 separate shallow bowls. Working with 1 patty at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.
Step 4
Pour oil into a large heavy skillet, preferably cast iron, to come 1” up sides. Clip thermometer to sides of pan. Heat oil over medium until thermometer registers 350°. Working in 2 batches, carefully slide patties into oil and fry, turning halfway through, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Step 5
Melt 1 Tbsp. butter in another large skillet over medium heat. Working in 2 batches and adding remaining 1 Tbsp. butter between batches, toast buns, cut sides down, until golden brown, about 2 minutes. Transfer to plates.
Step 6
Spread each bottom bun with 1 Tbsp. wasabi mayonnaise. Top each with some cabbage and a patty. Spoon reserved egg salad over and close burgers.
Do ahead: Egg salad can be made 1 day ahead; cover and chill. Patties can be formed 12 hours ahead; cover and keep chilled.
Leave a Review
Reviews (14)
Back to TopI was really disappointed with this recipe. The egg salad component was delicious but the actual shrimp burger lacked flavor and depth. Not only that but shrimp burger took far longer than one hour to set in the refrigerator (I even put it in the freezer so I could finally handle the patty long enough to bread it). The concept is great but definitely amp up the seasoning with the shrimp and use a silicone mat on your sheet pan when you form the burger patty so you can give it a quick deep freeze and it will release easily.
E. Campos
Kalamazoo Michigan
6/10/2022
These were really good. I lived the crunch of the burger itself. I did add garlic seasoning to the mix. Would be bland without the wasabi Mayo dressing. Did it once with horseradish ketchup and Mayo combo too snd added red onion to the top burger. A little more cornstarch helped pattie firm better.
Kate Mitchell
Bradford Ma
6/26/2022
Fun, indulgent little burgers! Loved the crunchy, crispy shrimp burger itself, and appreciated the sweet and creamy kick from the ketchup-laced egg salad. It sounded like a crazy combo, but was soooo delicious. I pureed 2/3 of the shrimp to a pretty fine consistency and had no trouble with the patty staying together after a short time in the fridge. I didn't have wasabi, but a bit of heat would have offered an important contrast to the sweet and richness. Next time I'll definitely add something spicy. My only note was that 3oz per patty made for a pretty small burger. Made it work by cutting out the center of a standard sized Brioche burger bun to fit the approx 3" patty. Next time I'll size up to a 4oz patty.
SpatulaCity123
Los Angeles
7/20/2022
This burger has quickly become one of my favorite things to make. It's quick and easy and taste great.
I am not tired
Barrington, Barrington Township, Cook County, Illinois, 60010, United States
1/11/2024
So fun to make and even more fun to eat! Agree with I Am Not Tired (Hi Barrington neighbor!) that the patties are small. Next time (and there WILL be a next time, I will increase the amount of shrimp to make larger burgers. The combination of flavors from the wasabi mayo and egg salad was spot on. Texture from the crispness of the burgers, crunch of the cabbage and toasted brioche buns was thoroughly enjoyable! That the burgers may have been "bland" was not an issue. With all the other flavors going on, the mild "shrimpiness" was just fine. Served this with a fabulous Smashed Cucumber Salad. <a href="https://healthynibblesandbits.com/chinese-smashed-cucumber-salad/" target="_blank" rel="noopener noreferrer ugc">https://healthynibblesandbits.com/chinese-smashed-cucumber-salad/</a> The liquid from the salad was also good with the burger! Cannot wait to make this again!
It's Dinner Thyme!
Deerfield, IL
1/27/2024
These were really great! I had a little bit of trouble getting the patties to hold together while dredging them. Would like to find a way to find them a bit better without adding more mayo.
Rudresh
Montclair, NJ
3/4/2024