Mediterranean Homemade Shrimp Burger With Guacamole
This shrimp burger is fresh, savory and full of Mediterranean character. It has the brightness of lemon, garlic and herbs mixed into tender chopped shrimp that holds together without feeling dense. Instead of relying on heavy seasonings, the flavor comes from clean ingredients: parsley, a touch of paprika and a hint of Dijon that helps everything bind. The patties stay juicy and develop a nice crust in the pan or on the grill. The guacamole adds a creamy layer that replaces the need for mayo and brings a cool balance to the warm burger. The combination is simple but feels special, and it works well for weeknight dinners or weekend gatherings. You can serve the burgers in buns, inside flatbreads or even over greens if you want something lighter. The recipe is flexible, cooks quickly and gives you a homemade shrimp burger that feels fresh without much effort.
Prep: 20 minutes
Cook: 10 to 12 minutes
Total: 30 to 32 minutes
Ingredients
For the shrimp burgers:
450 g shrimp, peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon paprika
1 teaspoon dried oregano
Salt and black pepper
1 egg
1⁄3 cup breadcrumbs
Fresh parsley, chopped
Buns or flatbreads for serving
For the guacamole:
2 ripe avocados
1 small tomato, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper
A little chopped cilantro or parsley
Instructions
Pat the shrimp dry and chop them into small pieces, keeping some chunks for texture.
Heat a bit of olive oil and cook the onion until soft. Add garlic and cook for another minute.
In a bowl, combine chopped shrimp, onion mixture, lemon zest, lemon juice, Dijon, paprika and oregano.
Season with salt and pepper.
Add the egg and breadcrumbs and mix gently until everything comes together.
Fold in chopped parsley.
Shape the mixture into four patties and chill for 10 minutes to help them firm up.
Heat olive oil in a pan over medium heat.
Cook each patty for 3 to 4 minutes per side until golden and cooked through.
Mash avocados with tomato, lemon, olive oil, salt and pepper, then assemble the burgers.
Tips
Keep the shrimp cold before chopping; it firms up and is easier to cut.
Don’t grind the shrimp into a paste; small chunks keep the patties juicy.
If the mixture feels loose, add a little more breadcrumbs.
Chill the patties before cooking to help them hold together.
Use medium heat to avoid burning the outside before the inside cooks.
Flip the burgers gently with a thin spatula so they don’t break.
If grilling, place a lightly oiled sheet of foil under the patties.
Add lemon zest directly to the mix for brighter flavor.
For the guacamole, keep it chunky so it doesn’t slide off the burger.
Toast the buns for better texture and to prevent sogginess.
Variations
Add chopped sun dried tomatoes to the patty mix for extra flavor.
Mix a bit of feta into the patties for a salty edge.
Add chili flakes or harissa for heat.
Replace guacamole with yogurt-tahini sauce for a lighter option.
Add spinach to the mixture for extra greens.
Use cilantro instead of parsley for a brighter taste.
Swap shrimp for a shrimp-salmon mix if you want richer flavor.
Serve the patties in pita with cucumbers and tomatoes.
Add caramelized onions on top for sweetness.
Make mini patties for sliders or appetizers.
Q&A
Can I use frozen shrimp?
Yes. Thaw them fully and pat dry.
Can I make the patties ahead?
Yes. Refrigerate for up to a day before cooking.
Do I have to use an egg?
It helps bind the mixture, but you can replace it with a flax egg.
Can I bake the shrimp burgers?
Yes. Bake at 200 C for about 12 minutes, flipping halfway.
How do I know they’re fully cooked?
They turn firm, opaque and lightly golden.
Can I make it spicy?
Add chili flakes, cayenne or a little hot sauce to the mix.
What buns work best?
Soft brioche, whole wheat or toasted ciabatta.
Can I skip the breadcrumbs?
You need some binder. Use oats or almond flour as an alternative.
What side dishes go well with this?
Roasted potatoes, salad, grilled vegetables or sweet potato fries.
Can I freeze the patties?
Freeze uncooked patties on parchment, then store in a container.
Nutrition
(per burger with guacamole, 1 of 4)
Calories: 420
Protein: 28 g
Carbs: 22 g
Fat: 26 g
Fiber: 6 g
Sugar: 3 g
Conclusion
These shrimp burgers bring together clean flavors with a Mediterranean lift. The lemon, garlic and herbs keep the patties fresh, and the chopped shrimp gives them a tender bite that’s very different from store bought versions. The guacamole adds a creamy layer that works like a natural sauce and keeps the burger moist without extra condiments. They cook quickly and pair well with almost anything, which makes them easy to bring into your weekly rotation. You can keep the recipe simple or adjust the flavors with herbs, spice or different toppings. Whether you serve them in soft buns or in flatbread with greens, the result stays bright, juicy and satisfying. This is the kind of homemade burger that feels light but still fills you up, and it’s a great option if you want something different from typical beef or chicken burgers. Enjoy them fresh off the pan when the edges are golden and the centers are still juicy.