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    Cook’s Country Shrimp Burgers

    Source of Recipe

    Cook's Country website

    Recipe Introduction

    Delicious and easy shrimp burgers. I made these an hour or so ahead of time and held them in the refrigerator. The only change I made to the recipe was to substitute some chives for the scallions. I didn’t have any scallions and then read the comments in the recipe where people mentioned that they overpowered the shrimp flavor. Serve with tartar sauce or my Chili-Horseradish Sauce.

    Recipe Link:

    List of Ingredients

    1 c. panko bread crumbs
    1 1/4 lb. peeled and deveined large shrimp
    2 T. mayonnaise
    1/4 t. pepper
    1/8 t. salt
    1/8 t. cayenne
    3 scallions, chopped fine [or chives]
    3 T. vegetable oil (more, if needed)
    4 hamburger buns
    4 leaves Bibb lettuce


    Place panko in a food processor and pulse about 15 times until finely ground. Place in a pie tin. Put a third of the shrimp, the mayo, pepper, salt and cayenne in the bowl of the processor and pulse until finely chopped and mixed. Add the remaining shrimp to the processor bowl and pulse until coarsely chopped (about 4-6 pulses). Scrape down the sides when needed. Place in a bowl and add the scallions [or chives].

    Portion the shrimp mixture into 4 patties, about 1/2 cup each. A one-half cup ice cream-type scoop is perfect for this. Dredge the patties in the panko crumbs. Place on a plate. At this point you can refrigerate the patties for an hour or so.

    Heat the oil over medium heat in a non-stick 12-inch skillet to 350F. Put the burgers in the oil and cook until golden brown, flipping once (about 3-5 minutes per side). They should register 140-145F when done. Serve with sauce of your choice on a toasted bun with the lettuce.

    Serves 4.




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