🍔 Homemade Shrimp Burger with Guacamole

Instructions

In a small bowl, mash the avocado with a fork until mostly smooth. Cooking On The Weekends+1
Stir in red onion, lime juice, cilantro (if using), and salt. Taste and adjust seasoning. Cooking On The Weekends+1
Cover and set aside while you prepare the patties — or refrigerate if making ahead. Cooking On The Weekends+1

Pat the shrimp dry with paper towels. Place half of the shrimp into a food processor; pulse briefly until finely chopped. Cooking On The Weekends+1
Transfer chopped shrimp to a bowl. Roughly chop the remaining shrimp and add to bowl — this creates nice texture in the patties. Cooking On The Weekends+1
Add minced garlic, chopped onion or scallions, cilantro (or parsley), egg, breadcrumbs, salt, pepper, and lemon/lime juice (if using). Mix gently but thoroughly until mixture holds together. Cooking On The Weekends+1
Divide mixture into 4 (or more if making smaller burgers) equal parts. Shape each portion into a patty about ¾ inch thick. Wetting your hands slightly helps prevent sticking. Once Upon a Chef+1
Optionally, place patties in fridge for 10–15 minutes — this helps them firm up so they don’t fall apart when cooking.

Heat oil in a skillet over medium heat until shimmering. Cooking On The Weekends+1
Add patties to the skillet (don’t overcrowd), cook for about 3–4 minutes per side, until patties are golden brown and opaque all the way through. Shrimp cooks fast — overcooking makes patties rubbery. Will Cook For Smiles+1
Remove from skillet; let rest briefly on a paper towel-lined plate to drain any excess oil.

Lightly toast your burger buns (optional, but adds nice texture) — you can toast them in the same skillet or pop them in the oven.
Spread a generous dollop of guacamole on the bottom bun.
Add a cooked shrimp patty, followed by lettuce, tomato, red onion (or any fresh toppings you like).
Add any extra sauce (mayo, spicy mayo, aioli, etc.) on the top bun if desired.
Close the bun — and serve immediately while the patties are warm.

Fresh, bright flavors: The creamy avocado + lime juice guac balances the savory shrimp patties, giving a refreshing contrast and a summery vibe — perfect for warm weather or easy weeknight dinners.
Light but satisfying: Shrimp burgers are lighter than beef but still protein‑packed and flavorful. With the extra herbs, veggies, and spices, you’re getting more depth than a basic seafood patty.
Quick to make: From start to finish, this meal can be on the table in ~35 minutes if you prep efficiently — great for busy days or quick dinners.
Customizable: You can easily adapt the toppings, buns (try lettuce wraps for low carb), spice level (add chili powder or hot sauce), or even make them gluten-free (use gluten-free panko + buns).

No food processor? Finely chop shrimp by hand — it’ll take longer but you’ll still get great texture. The chunk + minced shrimp method helps patties hold together. Once Upon a Chef+1
Spice it up: Add a pinch of cayenne, chili powder, or chopped jalapeño to the shrimp mixture for a bit of heat. Will Cook For Smiles+1
Extra crunch/textures: Add finely chopped bell pepper, celery, or even grated carrot to the patty mix for more veggies & crunch. Will Cook For Smiles+1
Alternative toppings: Instead of guacamole you can use smashed avocado, avocado‑cilantro mayo, or even mango‑avocado salsa for a tropical twist. Alessandra Ciuffo+1
Serving ideas: Goes great with a simple side salad, sweet potato fries, grilled veggies, or corn on the cob for a light, summery meal.