Active Time
30 MIN
Total Time
45 MIN
Serves : 4

A lip-smacking rendezvous between a po'boy and a burger,this sandwich is the perfect remedy for burger fatigue as well as a godsend for meat-missing pescatarians.Far from a crab cake on a bun,this hearty shrimp patty stars big chunks of shrimp held together without an over-the-top amount of breading.Our secret: blitzing half of the shrimp in the food processor.Old Bay Seasoning delivers classic shrimp boil flavor;try your favorite Cajun seasoning for a nod to this burger's po'boy roots.For extra credit and for those non-pescatarians,cook a few slices of bacon first,then reserve 2 tablespoons of the rendered bacon fat to cook off the burgers in lieu of using butter.Serve with a handful of crispy kettle-fried chips and your favorite beer.

How to Make It

Step 1

Place 3 tablespoons butter in a small microwavable bowl.Microwave on HIGH until melted,about 25 seconds.Combine melted butter,half of shrimp,and egg in bowl of a food processor.Pulse until finely chopped and mixture starts to clump together,about 12 times.Gently stir together shrimp mixture,panko,scallions,1 1/4 teaspoons salt,1/2 teaspoon Old Bay,lemon zest,1 tablespoon lemon juice,and remaining shrimp in a large bowl.Shape mixture into 4 (3 1/2-inch) patties (about 5 1/2 ounces each).Transfer patties to a parchment paper–lined baking sheet;cover and chill until firm,about 15 minutes.

Step 2

Meanwhile,stir together mayonnaise,mustard,hot sauce,remaining 1/2 tablespoon lemon juice,remaining 1/4 teaspoon salt,and remaining 1/4 teaspoon Old Bay in a small bowl;set aside.

Step 3

Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-low.Add shrimp patties,and cook until golden brown and cooked through,5 to 6 minutes per side.Spread mayonnaise mixture evenly on cut sides of buns.Top bottom bun halves evenly with shrimp patties,lettuce,tomato slices,and avocado slices;cover with top bun halves.

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