Shrimp-Cocktail Burger

Shrimp-Cocktail Burger
Photo: Chris Simpson
Prep Time:
25 mins
Total Time:
45 mins

An easy sauce of horseradish, ketchup, and lemon juice brings zing to these easy stovetop shrimp burgers; shredded iceberg lettuce freshens up every bite.


  • 1 ½ pounds shrimp, peeled, deveined, and coarsely chopped (about ¼ inch-pieces)

  • 1 large egg, beaten

  • 2 tablespoons mayonnaise

  • ¾ cup panko breadcrumbs

  • 2 scallions, finely chopped

  • 2 teaspoons Old Bay seasoning

  • Kosher salt

  • Finely grated zest of 1 lemon, plus 1 teaspoon fresh juice

  • ¼ cup ketchup

  • 2 tablespoons prepared horseradish

  • 1 tablespoon vegetable oil

  • 4 brioche buns, split and toasted

  • 2 cups shredded iceberg lettuce, for serving


  1. In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.

  2. In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.

  3. Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.

Cook's Notes

Coarsely chopping the seafood keeps the patties from turning tough when you cook them.

Related Articles