Description
Succulent Shrimp Burgers with Lemon Aioli deliver coastal charm on a plate. Zesty homemade aioli and tender shrimp patties create a refreshing seafood experience you’ll want to savor again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) shrimp
Binding and Flavor Ingredients:
- ½ cup (60 grams) almond flour
- 1 egg
- 2 tablespoons finely diced red onion
- ¼ cup chopped parsley
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Seasoning and Cooking Ingredients:
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil
Aioli Ingredients:
- ⅓ cup mayonnaise
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped parsley
Garnish and Serving Ingredients:
- 1 medium tomato, thinly sliced
- 2 pickles, thinly sliced
- ½ red onion, thinly sliced
- 1 head iceberg lettuce, cut into quarters
Instructions
- Prepare the shrimp by dividing into two portions: finely grind half in a food processor and roughly chop the remaining half into small pieces.
- In a mixing bowl, combine the processed and chopped shrimp with almond flour, egg, finely diced onion, chopped parsley, fresh lemon juice, lemon zest, salt, and black pepper. Mix thoroughly until ingredients are evenly distributed.
- Gently shape the shrimp mixture into compact patties, approximately 3 inches (7.6 centimeters) in diameter, pressing them slightly flat. Aim for uniform thickness to ensure even cooking.
- Transfer the formed patties onto a parchment-lined baking sheet and refrigerate for 1 hour or freeze for 15 minutes to help them maintain their shape during cooking.
- Create the lemon aioli by whisking together finely chopped parsley, minced garlic, fresh lemon juice, and mayonnaise in a separate bowl until smooth and well-integrated.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers and reaches optimal cooking temperature.
- Carefully place the chilled shrimp patties into the hot pan, ensuring they are not overcrowded. Cook for 4 minutes on each side, allowing a golden-brown crust to develop without disturbing the patties during initial cooking.
- Assemble the burgers by spreading a generous layer of lemon aioli on crisp lettuce leaves, then layer with sliced tomatoes, pickles, and thinly sliced onions.
- Place a cooked shrimp patty on top of the vegetable layer, cover with another lettuce leaf, and optionally wrap in parchment paper for easier handling and serving.
Notes
- Chill the shrimp mixture before cooking to help patties hold together and develop a better texture.
- Use almond flour as a gluten-free binder that adds subtle nutty flavor and keeps the burger light.
- Creating two textures of shrimp (ground and chopped) ensures a more interesting and cohesive burger bite.
- Wait until the pan is hot and avoid moving patties too soon to achieve a golden, crispy exterior.
- Homemade lemon aioli elevates the burger with bright, tangy freshness that complements the delicate shrimp.
- Wrapping in parchment paper makes these burgers portable and helps contain all the delicious ingredients.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 180 mg