The Definitive Shrimp Burger Recipe Guide (With Caper Mayo)

The shrimp burger is one of the great underappreciated American sandwiches. Done right, it's lighter than a beef burger, more interesting in texture, and dramatically more elegant on the plate. Here's exactly how we build ours.

The Shrimp: Half Chunky, Half Smooth

The single technique that separates a great shrimp burger from a soggy one: process half the shrimp into a paste, leave the other half rough-chopped. The paste binds. The chunks deliver bite.

Use 1 pound of peeled, raw 16/20 count shrimp per 4 patties. Larger shrimp have cleaner sweet flavor.

The Patty Mix

• 1 lb shrimp (half processed smooth, half rough-chopped)
• 1 large egg white
• 2 tbsp panko
• 1 tbsp Dijon mustard
• 2 tbsp finely minced shallot
• 1 tbsp chopped chives
• Zest of 1 lemon
• 1/2 tsp kosher salt

Mix gently. Refrigerate for 20 minutes — this firms the proteins and makes patties easier to form. Shape into 4 patties roughly 3/4 inch thick.

The Caper Mayo (Don't Skip)

This sauce is the soul of the dish.

• 1/2 cup good mayo (Duke's or homemade)
• 2 tbsp capers, drained and roughly chopped
• 1 tbsp caper brine
• 1 tsp Dijon
• 1 tsp lemon juice
• 1 small garlic clove, grated
• 2 tbsp finely chopped fresh dill
• Black pepper, to taste

Stir together. Make it at least an hour ahead so flavors meld.

Cooking the Patties

Shrimp burgers are best cooked on a flat-top griddle or cast iron skillet, not directly on grill grates (they tend to fall through). Heat a generous slick of neutral oil over medium-high. Cook patties 3 minutes per side, flipping once. The exterior should be deeply golden; the interior just opaque.

The Build

Toast a soft potato bun in butter on the same skillet. Spread caper mayo generously on both halves. Bottom bun → bibb lettuce → tomato slice → shrimp patty → thinly shaved red onion → top bun.

Serving Suggestions

Serve with old bay fries, a wedge of lemon, and a cold lager. For something more elevated, plate with a small green salad dressed in lemon vinaigrette. Shrimp burgers are also a standout addition to outdoor spreads — see how we work them into our tailgating menu guide and seasonal cookout blueprints.

This is the burger you serve to people who think they don't like seafood.

Variations Worth Trying

• Add 1 tsp Old Bay to the patty mix for a Chesapeake spin.
• Swap caper mayo for a remoulade with hot sauce and pickled okra.
• Top with a thin slice of crispy bacon for a surf-and-turf riff.

FAQ

Can I use frozen shrimp?

Yes — thaw overnight in the fridge and pat completely dry before mixing.

Why do my patties fall apart?

Either the mix wasn't chilled, or the proportion of paste-to-chunk is off. Process more of the shrimp smooth next time.

Can I make these ahead?

Form patties up to 24 hours ahead. Sauce holds 3 days in the fridge.

Want more seafood recipes? Browse our full recipe library, learn how to source quality proteins, or explore our family cookout menus for complete spread ideas.