This panko-crusted shrimp burger with vegetables and homemade tartar sauce is irresistible!
You can make a burger out of so many ingredients, from a protein source to vegetables! Shrimp is a great protein option for burgers because it is naturally gelatinous and therefore does not require binding elements like eggs. Shrimp burgers are lighter than traditional beef burgers and don’t taste as greasy, making it a good burger swap. These burgers can be quite pricey at restaurants so I make them at home for a fraction of the price!
This shrimp burger is coated in panko breadcrumbs and fried for a crispy exterior and meaty interior. The burger is topped off with a tangy homemade tartar sauce and fresh lettuce and tomatoes – simple and delicious! This style of shrimp burger is commonly found in East Asia, but not so common in the West. Western-style shrimp burgers typically do not have breading. Both types are delicious, but I prefer the breaded kind just a little more.
What size shrimp do I use?
When choosing shrimp size, you could really go for any size from 51/60 to 16/20 since it all ends up turning into ground shrimp. The perks of having larger shrimp is that you could have larger chunks in the patty, but it’s really up to personal preference. I used 21/25 shrimp (large) since that is what I had on hand. You could save a lot more money if you used small shrimp like 51/60, as long as you have approximately 200 grams.
What type of burger bun do I use?
I recommend using a buttery bun such as a brioche or milk bun. It’s rich and the soft texture works well with the crispy texture of the shrimp patty. The specific bun I used is Sara Lee Artesano bread which is light and fluffy.
Panko Shrimp Burger
yield: 1 large burger
total cook time: 20 min
For shrimp patty:
- 200 g. or 18 large shrimp, peeled
- 20 g. or 2 1/2 tbsp. all-purpose flour
- 3 g. or 1/2 tsp. salt
- 1 g. or 1/4 tsp. black pepper
- 1 g. or 1/4 tsp. garlic powder
- 50 g. or 1 large egg for coating
- 5 g. or 1 tsp. milk for coating
- 30 g. or 1/4 c. all-purpose flour to coat
- 30 g. or 1/2 c. panko breadcrumbs to coat
- Oil for frying
For tartar sauce and toppings:
- 85 g. or 1/3 c. + 1 tbsp. mayonnaise
- 35 g. or 2 tbsp. sour pickle relish
- 1 g. or 1/4 tsp. salt
- 1 g. or 1/4 tsp. black pepper
- 2 g. or 1/2 tsp. sugar
- 3 g. or 1/2 tsp. lemon juice
- 2 g. or 1 tsp. dry or fresh dill
- Romaine lettuce shreds to top (approx. 20 g. or 2 leaves)
- Tomato slices to top (2 slices)
- 1 burger bun
- Heat oil to 350 F for frying in a deep fryer or deep pan.
- Roughly chop peeled shrimp using a knife. I like to leave some larger chunks in.
- Add chopped shrimp into a bowl with flour, salt, black pepper, and garlic powder. Stir until combined and form a patty.
- Beat the egg and milk together in a bowl. Pour flour and panko breadcrumbs in their own separate shallow dishes. Coat the shrimp patty with flour, then dip it in the egg mixture, and coat with panko breadcrumbs.
- Fry the shrimp patty at 350 F, flipping halfway, until the internal temperature reaches 145 F. Fry for around 5-8 min. Remove patty from oil and place on a wired rack.
- To make the tartar sauce, add mayo, relish, salt, pepper, sugar, lemon juice, and dill. Stir to combine. (Note: This recipe makes enough sauce for 2 burgers).
- To assemble the burger, lightly toast the burger bun. Spread some sauce on the bun and add lettuce. Place the patty on top and spread more sauce. Top with 2 tomato slices and the bun. Enjoy!
*Nutrition facts are estimates.