Description
Shrimp Burgers with a creamy cilantro guacamole create a delightful twist on traditional burgers.
Ingredients
Scale
- 450 g raw shrimp, peeled and deveined
- 60 g breadcrumbs
- 15 g fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 large egg, beaten
- 1 tablespoon lime juice
- 1 ripe avocado, mashed
- 40 g red onion, finely chopped
- 1 small jalapeño, minced (optional)
- 1 tablespoon lime juice
- 4 burger buns of choice
- Lettuce leaves, for serving
- Sliced tomatoes, for serving
Instructions
- Place the peeled and deveined shrimp in a food processor and pulse until coarsely chopped. Transfer to a large mixing bowl.
- Add breadcrumbs, chopped cilantro, minced garlic, ground cumin, paprika, salt, black pepper, beaten egg, and lime juice to the shrimp. Mix gently until uniform.
- Divide the shrimp mixture into four equal portions and shape each into a compact patty about 2.5 cm thick.
- Heat a grill or non-stick skillet over medium heat and lightly oil the surface.
- Place patties on the hot surface and cook for 4–5 minutes per side, until cooked through and lightly golden.
- While patties cook, mash avocado in a medium bowl and stir in red onion, jalapeño if using, a pinch of salt, and lime juice until well incorporated.
- Optionally toast burger buns on the grill or in a skillet until lightly browned.
- Place a shrimp patty on the base of each bun. Spoon a generous layer of guacamole on top.
- Finish with lettuce and sliced tomato. Cap with the bun top and serve immediately while hot.
Notes
- Feel free to customize the toppings according to your preference.
- Serve immediately for the best flavor and texture.
- These burgers can be grilled or cooked on a skillet based on your preference.
Nutrition
- Serving Size: 1 burger
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg