A good shrimp burger should be first and foremost about the shrimp. Unfortunately, many shrimp burgers are more reminiscent of fish-flavored rubber patties or over-seasoned bread balls than shrimp.
We set out to develop a recipe for our ideal shrimp burger: moist, chunky yet still cohesive, and with seasoning that complements the sweet shrimp flavor but doesn’t overpower it.
After early testing we decided we needed a combination of finely chopped shrimp to help bind the burgers, as well as some larger, bite-size chunks. We achieved this texture with help from the food processor.
We wanted to use as little binder as possible, to avoid the soggy, mushy results we’d seen in other shrimp burgers that frequently used a combination of mayonnaise, egg, and bread crumbs. We kept the mayonnaise for the much-needed moisture and fat it added but left out the egg and decreased the bread crumbs.
Some minced scallion and parsley, lemon zest, and a touch of cayenne pepper rounded out the flavor of our burgers.