Hamburguesa de Camarón
Hamburguesa de Camarón (Shrimp Burger) is a seafood variation of the classic beef hamburger. Instead of ground beef, the patty is made mainly from chopped or ground shrimp, often mixed with seasonings and sometimes binders like breadcrumbs or egg to help hold it together.
Equipment
- kitchen thermometer (optional, to check internal doneness)
Ingredients
Tartar Sauce:
- 200 g (1 cup) mayonnaise, such as Hellmann's
- 4 tablespoons finely chopped sweet heat or dill pickles plus 1 teaspoon brine
- 1 small shallot , minced or 1 small red onion
- 2 tablespoons capers , rinsed and chopped fine
- 1½ tablespoons (½ lemon) fresh lemon juice , adjust to taste
- ¾ teaspoon Worcestershire sauce , optional
- 2 teaspoons dijon mustard
- ¼ teaspoon pepper , adjust to taste
- ¼ teaspoon cayenne , adjust to taste
- 1 tablespoon hot sauce such as Frank's Hot Sauce , optional ( adjust to taste)
Shrimp Burgers:
- 60 g (1 cup) plain panko bread crumbs
- 908 g (2 pounds) peeled and deveined large shrimp, tails removed
- 2 tablespoons mayonnaise
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- 1 tablespoon Old Bay seasoning or ½ teaspoon kosher salt
- 3 scallions, Italian parsley or cilantro , chopped fine
- 3 tablespoons vegetable oil , optional
- 8 hamburger buns
- 8 leaves Bibb lettuce
Instructions
For the Tartar Sauce:
- In a small bowl, combine all the ingredients and refrigerate until ready to use.
For the Shrimp Burgers:
- Pulse the panko in a food processor until finely ground (about 15 pulses). Transfer the mixture to a large bowl and set it aside.
- In the now-empty processor, add half of the shrimp along with the mayonnaise, Old Bay seasoning, pepper, and cayenne. Pulse until finely chopped, about 8 pulses.
- Add the remaining shrimp, breadcrumbs, scallions, and pulse again until coarsely chopped, about 4 pulses, scraping down the sides as needed. Transfer the shrimp mixture to a large bowl and mix until well combined.
- Using lightly oiled hands, divide the mixture into 7 equal portions and shape each into a ¾-inch-thick patty. (I use a lightly oiled Polar Ware Thumb Action Disher, size 10, for consistent portioning.)
- Heat oil in a 12-inch non-stick skillet over medium heat until it shimmers. Cook the patties for 3 to 5 minutes per side, or until golden brown and the internal temperature reaches 140°F.
- Transfer the cooked patties to a paper towel–lined plate and let them drain briefly.
- To assemble, spread tartar sauce on the bottom halves of the buns. Place a shrimp burger on each, top with lettuce, and finish with the top buns. Serve immediately.
Notes
Storage: Cooked shrimp burgers can be stored in an airtight container in the refrigerator for up to 2 days.
To make ahead: Shape the shrimp patties and refrigerate them overnight.
To freeze: Place the shaped patties on a parchment-lined baking sheet and freeze until solid (1 to 2 hours). Then transfer to a resealable bag or airtight container and freeze for up to 3 months.
Nutrition
Nutrition Facts
Hamburguesa de Camarón
Amount per Serving
Calories
496
% Daily Value*
Fat
29
g
45
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
6
g
Cholesterol
195
mg
65
%
Sodium
765
mg
33
%
Potassium
459
mg
13
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
29
g
58
%
Vitamin A
648
IU
13
%
Vitamin C
6
mg
7
%
Calcium
172
mg
17
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
