Whew, let me tell you, this recipe has been one in the making. It’s gone through a few (failed) test trials and I think we’ve finally come out with a pretty damn good burger. This grilled shrimp burger with avocado and mango takes you somewhere tropical for a perfect summer day on the beach, whether you’re actually there or not. There is a slight spice from jalapenos in the burger itself, which pairs perfectly with the sweet mango and creamy avocado. Not to mention this recipe is quite healthy! Lean protein from the shrimp, some fruit, healthy fats from the avocado, and some extra fiber from a whole wheat bun! What more could you ask for?
To start, make sure your shrimp is patted dry. You can use frozen or fresh shrimp if you’d like, but make sure it is raw! Otherwise, you might have a pretty rubbery burger. And if you don’t pat the shrimp dry, your burger might end up a little too soggy and won’t hold together. DRY YOUR SHRIMP! Have I made my point yet? Okay cool.
Divide your total amount of shrimp in half. Place half of the shrimp in the food processor with bread crumbs, egg, creole seasoning, and jalapeno peppers. I removed the seeds and stems from the jalapenos, but if you want a little more kick, keep them in! Mix those ingredients in the food processor until almost a paste forms. Add the remaining shrimp to the food processor and pulse a few times until the remaining shrimp is chopped, but not pureed. You still want there to be chunks of shrimp in the burger!
You may need to add another tablespoon or two of breadcrumbs to the mixture. Something to note, this will NOT resemble your typical burger meat that forms a solid patty. The shrimp burger patty will be pretty sticky, but the goal is that it will hold together enough so it won’t fall through the grill grates. The burger will firm up as soon as it hits the heat, I promise!
Form the mixture into 3 patties. If you want to make more, you can double, even triple the recipe! Next, preheat your grill to make sure it’s nice and hot (around 450-500 degrees). Slap your burgers over the direct heat so you get a nice char and so that the shrimp cooks quickly. You only need to cook the burger for about 4-5 minutes max on each side.
Now for the good part – building your burger! Start with your bottom bun, then layer lettuce, the burger patty, mango slices, and avocado. Then, put a light dusting/sprinkle of smoked paprika (or some cayenne pepper if you want an extra kick!) and add the top bun. And there you have it, a perfectly grilled shrimp burger with avocado and mango. Dig in my friends!
An afterthought… some spicy mayo would be tasty on this burger too! A little mayo mixed with sriracha… YUMMM! You can make this burger with any variations you’d like. Nix the jalapenos if you’d like and try some roasted red peppers. Add some cheese or some bacon. Maybe a nice lemon aioli? Try whatever your heart desires!
Grilled Shrimp Burger with Avocado and Mango
- food processor
- 12 oz raw shrimp, divided peeled, deveined, tail-off
- 1 egg
- ¼ cup panko bread crumbs
- 1 tsp creole seasoning
- 2 jalapeno peppers diced
- 1 whole wheat hamburger bun
- lettuce leaves
- 1 mango sliced
- 1 avocado sliced
- ½ tsp smoked paprika
- If using frozen shrimp, defrost, drain, and pat dry.
- In a food processor, combine half of the raw shrimp, egg, bread crumbs, creole seasoning, and jalapeno peppers until almost a paste forms.
- Add the remaining shrimp and pulse in the food processor to break up the shrimp a little, but still leaving chunks of shrimp in the mixture.
- Form mixture into 3 patties.
- Place shrimp patties on a hot grill and grill for about 4-5 minutes on each side.
- Once done grilling, build your burger. Start with the bottom bun, then layer lettuce, burger, mango, and avocado. Top with a sprinkle of smoked paprika and the top bun.