Chipotle Shrimp Burger Recipe

Prepare shrimp

Pat shrimp dry with paper towels and roughly chop into coarse pieces (or pulse briefly in a food processor in 3–4 short bursts — you want a coarse texture, not a paste).

Transfer chopped shrimp to a mixing bowl. Add chopped chipotle peppers, minced garlic, lime zest, lime juice, chopped cilantro, smoked paprika, kosher salt and black pepper. Stir to combine.

Add egg and panko breadcrumbs to the shrimp mixture. Mix gently with a spatula or your hands until the mixture holds together when pressed. If too wet, add up to 2 tablespoons more panko; if too dry, add 1 teaspoon water or another small amount of beaten egg.

Portion mixture into 4 equal patties (about 4 ounces / 115 g each). Press into compact rounds about 3–3.5 inches in diameter and 3/4 inch thick. Refrigerate patties 20 minutes to firm up (optional but recommended).

Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat. When oil shimmers, add patties (don't overcrowd; cook in batches if needed).

Cook patties 3–4 minutes per side until golden-brown and cooked through (internal temperature 145°F / 63°C). Avoid flipping multiple times. Reduce heat slightly if outsides brown too fast before the center cooks. Transfer cooked patties to a paper-towel-lined plate and tent with foil to keep warm.

Whisk together mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey and salt in a small bowl until smooth. Adjust heat by adding more adobo sauce or chipotle if desired. Refrigerate until ready to assemble.

In a medium bowl combine shredded cabbage, sliced red onion and chopped cilantro. Toss with lime juice, olive oil and salt. Taste and adjust seasoning. Let sit 5–10 minutes to soften slightly.

Slice avocado and tomato just before assembling to prevent browning.

Heat a separate skillet over medium-low heat and melt butter. Add hamburger buns, cut side down, and toast until golden, about 1 minute. Remove from heat.

Assemble burgers: spread about 1 tablespoon chipotle mayo on bottom bun, place a warm shrimp patty on top, add a generous spoonful of slaw, a couple slices of avocado and tomato, then top with remaining mayo and the top bun.

Serve immediately with lime wedges on the side. Leftover patties keep refrigerated for up to 2 days; reheat gently in a skillet.