How do you keep shrimp burgers from falling apart?

The key to shrimp burgers that hold together beautifully is processing part of the shrimp into a paste while keeping some chunks for the best texture. The shrimp paste acts as a natural binder. Additionally, adding a little cornstarch helps bind everything together, and the crucial step of chilling the mixture for 30-60 minutes allows the proteins to set up. When cooking, don't flip the patties until they've developed a golden crust on the first side, which helps them hold together when turning. If you follow this recipe as it's written, you will not have to worry about the shrimp burgers falling apart!

Can you make shrimp burgers ahead of time?

Absolutely! You can prepare the shrimp mixture up to 24 hours in advance and keep it covered in the refrigerator. You can also form the patties and refrigerate them (covered) for up to 4 hours and up to overnight before coating and cooking. For longer storage, you can freeze the uncoated patties for up to 3 months. Just thaw overnight in the refrigerator before coating and cooking. As a last resort, which is tastier than you might imagine (but something I would NEVER do for serving guests), you can simply fry the shrimp burgers, cool them completely, and refrigerate them for up to 3 days in the refrigerator. Simply reheat with a little oil in a skillet set over medium-low heat, flipping occasionally until heated through. Believe me, I've done this and eaten them with eggs for breakfast and w e LOVED it!

How do you know when shrimp burgers are done?

Shrimp burgers cook relatively quickly. They're done when they're golden brown and crispy on both sides, about 2 minutes per side (or just 3 to 4 minutes total) . The interior should be opaque and reach an internal temperature of 145°F. When fully cooked, they should feel firm to the touch but still have some spring to them. Overcooked shrimp can become rubbery, so be careful not to leave them on the heat too long.

Can you cook shrimp burgers in the air fryer?

Yes! Shrimp burgers cook up really well in an air fryer. Spray the air fryer basket with olive oil, place the corn flake-coated patties inside without overcrowding, and spray the tops lightly with olive oil. Cook at 375°F for about 8-10 minutes, flipping halfway through, until golden brown and cooked through. The air fryer gives them a fantastic crispy exterior with even less oil than pan-frying.

Can you use pre-cooked shrimp for shrimp burgers?

I don't recommend using pre-cooked shrimp for these burgers. Raw shrimp is essential because it provides the right texture and binding properties when processed (it's how we get that paste consistency) . Pre-cooked shrimp has already lost much of its natural moisture and proteins that would otherwise help shrimp burgers hold together. Additionally, using pre-cooked shrimp would likely result in overcooked, rubbery patties since they need to be cooked again to form the burger.

What sauce goes best with shrimp burgers?

The wasabi chili-crisp mayo in the perfect creamy sauce for shrimp burgers (especially these Teochew-inspired shrimp burgers) . However, other great shrimp burger sauces include classic tartar sauce, sriracha mayo, lemon-herb aioli, bang bang sauce, or Sweet Thai Chili sauce for a sweet and spicy kick. For a lighter option, try a yogurt-cucumber sauce with a squeeze of lemon. Some of the best sauces for shrimp burgers are either creamy and have pickled vegetables added for balance, OR the sauces themselves have added acidity (like freshly squeezed lemon or lime juice) or spicy heat to complement the natural sweetness of the shrimp.

What's the difference between a shrimp burger and a shrimp cake?

The main difference is in how they're served and their size. Shrimp burgers are typically larger (about 4-5 ounces) and served on buns with toppings like a traditional burger. Shrimp cakes are usually smaller (1-2 ounces), sometimes flatter, served as an appetizer or part of a seafood platter, and eaten with a fork or picked up as finger food. The ingredients and preparation methods are often similar, though shrimp cakes may contain more fillers like breadcrumbs or vegetables whereas, this a shrimp burger without breadcrumbs recipe.

What is Trader Joe's shrimp burger (shrimp seafood burger) and how does it compare to homemade?

Trader Joe's frozen shrimp seafood burgers have received mixed reviews from customers. Many find them to be rubbery in texture, bland in flavor, or even "fishy" tasting. These shrimp seafood burgers are small, pre-formed patties meant to be cooked/heated from frozen with a list of ingredients that include more than just shrimp as the protein as you can see here: “ Trader Joe’s Shrimp Seafood Burgers are made of 70% farm-raised, Pacific White Shrimp and 23% wild-caught Pollock, held together with rice flour and sunflower oil. They are seasoned with garlic powder, dried basil, salt, and black pepper, which makes for juicy and delicious Seafood Burgers -whether you grill, bake, or pan fry them.” I understand the need for convenience, but there is no comparison to this homemade shrimp burger because it beats Trader Joe's or any frozen commercial industrial shrimp burger out of the water! When you can make homemade shrimp burgers (like this recipe) and even meal prep them in advance, that are vastly superior in both flavor and texture, without extra non-shrimp fillers, and with actual delicious visible chunks of shrimp inside a cohesive patty, with real fresh flavor, real seasonings and textural additions, with a truly crispy exterior from the corn flake coating - why would you? Plus, when you make them yourself, you control the size, seasonings, and quality of ingredients- making your own delicious shrimp burger nirvana!

Why This Homemade Shrimp Burger Beats Trader Joe's Version (or any Frozen Store-Bought Version)

Texture Complaints Many people complain that Trader Joe's shrimp burgers are "rubbery," "like eating wet styrofoam," or have an "odd thick rubbery texture." This recipe avoids this with a few simple techniques and higher quality ingredients: -This recipe uses only shrimp (no pollock fish fillers) and I use 2/3 of the shrimp for creating a paste, and 1/3 of the shrimp diced for the perfect texture balance -I add water chestnuts for extra crunch -Uses a cornflake coating that provides superior crispiness (SO good!) -It cooks quickly to preserve the natural juiciness of the shrimp Flavor Issues Trader Joe's burgers are often described as "fishy," "bland," and "mostly filler." My shrimp burger is none of these things, here's why: -Uses high quality fresh (or properly handled frozen) shrimp which eliminate any prospects of having an "off" or "fishy" taste -Incorporating authentic Teochew seasonings that enhance rather than mask the natural shrimp flavor -Uses minimal cornstarch to bind the ingredients without diluting the shrimp flavor, or creating undesirable textures -Pre-cooking a small amount of the mixture before resting it (taste test) to ensure perfect seasoning With this recipe, you get all the convenience of a ready-made shrimp burger but with restaurant-quality taste and texture that the store-bought frozen shrimp burgers simply can't match.

Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)

Name: Crispy Shrimp Burger Recipe (Authentic Teochew Style)
Prep time: 50 min
Cook time: 4 min
Total time: 54 min
Cuisine: Asian inspired
Ingredients: 1 pound cleaned, deveined shrimp or prawns (453g); 2 tablespoons lard (28g) (sub finely minced pork fatback); 6 to 8 water chestnuts, finely diced (30g); 1/4 teaspoon ground white pepper (0.50g); 2 1/2 teaspoons light soy sauce (13g) (sub 2 tsp regular soy sauce); 1 teaspoon sugar (4g); 1/2 teaspoon salt (2g) (use 3/4 teaspoon if using kosher salt); 1/4 teaspoon toasted sesame oil (1g); 1/2 tablespoon cornstarch (5g); 1 tablespoon chives, finely minced (4g); 2 cups Kellogg's Corn Flakes (84g); 4 tablespoons cornstarch (40g); Martin’s Potato Buns, toasted (or favorite hamburger buns); Dill pickle slices; Sliced shallots or onions; Pickled carrot slices; Shredded cabbage or iceberg lettuce; Fresh cilantro leaves; Quick Chili Crisp Wasabi-Mayo (recipe follows); 1/4 cup Kewpie or Duke's Mayo (60g); 1 to 2 teaspoons wasabi powder, or more or less to taste (2-4g); 2 teaspoons homemade chili crisp, or more or less to taste (9g)

Description

Crispy Shrimp Burgers are a game-changer for seafood lovers! These irresistible shrimp patties combine juicy chunks of shrimp with a perfectly seasoned mixture that fries up crisp on the outside while staying tender inside. Inspired by traditional Teochew shrimp balls, but transformed into burger form, they're topped with a quick chili crisp wasabi mayo that takes them to the next level.

Ingredients

For the Shrimp Patties

1 pound cleaned, deveined shrimp or prawns (453g)

2 tablespoons lard (28g) (sub finely minced pork fatback)

6 to 8 water chestnuts, finely diced (30g)

1/4 teaspoon ground white pepper (0.50g)

2 1/2 teaspoons light soy sauce (13g) (sub 2 tsp regular soy sauce)

1 teaspoon sugar (4g)

1/2 teaspoon salt (2g) (use 3/4 teaspoon if using kosher salt)

1/4 teaspoon toasted sesame oil (1g)

1/2 tablespoon cornstarch (5g)

1 tablespoon chives, finely minced (4g)

For Coating the Shrimp Burgers

2 cups Kellogg's Corn Flakes (84g)

4 tablespoons cornstarch (40g)

For Assembling the Shrimp Burgers

Martin’s Potato Buns, toasted (or favorite hamburger buns)

Dill pickle slices

Sliced shallots or onions

Pickled carrot slices

Shredded cabbage or iceberg lettuce

Fresh cilantro leaves

Quick Chili Crisp Wasabi-Mayo (recipe follows)

1/4 cup Kewpie or Duke's Mayo (60g)

1 to 2 teaspoons wasabi powder, or more or less to taste (2-4g)

2 teaspoons homemade chili crisp, or more or less to taste (9g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the crunchy coating. Pulse the corn flakes in the bowl of a food processor until they resemble coarse sand. Add them to a mixing bowl with 4 tablespoons of cornstarch. *Alternatively, crush the cereal with your hands, or add them to a storage bag and use a rolling pin to crush them.
Clean and dry the shrimp. Add the deveined shrimp to a medium bowl, sprinkle 2 teaspoons of salt over them, and lightly massage them a few seconds. Fill the bowl with water (which will become dark from the impurities), toss them around a few times, then rinse the shrimp under cold running water until it runs clear. Pat the cleaned shrimp completely dry; set aside.
Mince the water chestnuts and chives (and pork fat if using instead of lard); set aside.
Make the shrimp paste. Add 2/3 of the shrimp to the bowl of a food processor. Pulse the shrimp a few times until it becomes a paste.*If you don’t have a food processor, simply use the back of a knife to mash the shrimp, then mince them into a paste. Dice the remaining 1/3 shrimp into small pieces, add them to a large mixing bowl with the shrimp paste.
Combine the ingredients. To the bowl with the shrimp, add the white pepper, light soy sauce, sugar, salt, toasted sesame oil,1/2 tablespoon cornstarch, and chives. Using a pair of chopsticks, stir the mixture in one single direction (clockwise OR counterclockwise) for about 3 minutes. Add the lard (or fat back if using), and the water chestnuts and continue mixing for about 2 more minutes until well combined. Fry a small amount to check for seasoning, adjust if needed.
Chill the shrimp burger mixture. Cover the mixture and place it into the fridge for 30 minutes or up to 1 hour to allow the flavors to meld and help make it easier to form the shrimp patties.
Coat and fry the shrimp burger. Form the shrimp burgers into desired size, press them into the cornflake coating being sure to cover all sides. Add 1/4 cup of olive oil to a preheated skillet set over medium heat. Fry the shrimp burgers for about 2 minutes, or until golden brown, flip them over and cook for about 2 more minutes, or until golden brown and cooked through. Remove them to a paper towel-lined plate to drain while you dress your buns.
Assemble the shrimp burgers. Toast the buns, add the wasabi chili crisp mayo, pickles, shallots, pickled carrots, and the shrimp patty, top with shredded cabbage, cilantro leaves and slather the top bun with extra wasabi-mayo, Enjoy!

Notes

If using pork fat back instead of lard: Place the fat into the freezer for about 30-45 minutes to firm up, which will make it easier to mince without it slipping around too much. Alternatively, give it a rough chop and put it into the food processor and pulse it a few times.

Make shrimp sliders: To make shrimp sliders I suggest using 2 ounces (56-60g) of shrimp burger mixture. And for regular shrimp burgers, use 4 to 5 ounces (113g to 142g) for regular shrimp burger patties.

Taste test the shrimp mixture before chilling it: I suggest doing a taste test before covering and refrigerating the shrimp mixture. I always fry a couple of small pieces of the mixture in a hot pan with a little oil to check to make sure it’s seasoned just the way we like it. If you feel it needs a little more salt, soy sauce, or sugar, or even chives, this is when you’d want to add it (not after it’s been refrigerated if you can help it). Keep in mind the flavors will develop more as it it’s refrigerated.

Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 4 minutes
Category: Fish + Seafood
Method: Shallow-Fried
Cuisine: Asian inspired

Nutrition

Serving Size: 1 Shrimp Burger
Calories: 435
Sugar: 5g
Sodium: 980mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 28g
Cholesterol: 185mg