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Jamie Purviance

Cajun Shrimp Burgers with Tartar Sauce

  • People

    Serves 4

  • Prep Time

    30 min.

  • Chilling Time

    30 min. to 2 h

  • Grilling Time

    8 min.

Serves 4
Prep Time
30 min.
Chilling Time
30 min. to 2 h
Grilling Time
8 min.

the Ingredients

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  • 2 scallions (white and light green parts only), coarsely chopped
  • 1 celery rib, cut into 5 centimetre pieces
  • 455 pounds raw shrimp, peeled, deveined and tails removed
  • 12 grams loosely packed fresh Italian parsley leaves
  • 1 tablespoon Old Bay® Seasoning
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground cayenne pepper
  • 55 grams panko bread crumbs
  • Extra-virgin olive oil


  • 120 millilitres mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 teaspoons prepared horseradish
  • ¾ teaspoon hot pepper sauce
  • 4 hamburger buns, split
  • 4 leaves romaine lettuce
  • 8 very thin slices red onion
  • 8 pepperoncini, thinly sliced into rings (optional)

Special Equipment

  • grill-proof griddle


  • 01 In a food processor combine the scallions and celery and process until finely chopped. Add the remaining patty ingredients, except the bread crumbs, and pulse briefly until the mixture forms a very chunky mixture, about 8 one-second pulses. There should be many pieces of shrimp remaining, each about the size of a pea. Transfer to a bowl. Add the panko to the shrimp mixture and stir gently until just combined. Form into four patties of equal size, each about 11 centimetres in diameter and no more than 1 centimetre thick.
  • 02 Lightly coat a platter with oil. Arrange the patties on the platter, cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
  • 03 Combine the sauce ingredients. Refrigerate until ready to use.
  • 04 Prepare the grill for direct cooking over medium heat (180°C to 230°C) and preheat a grill-proof griddle.
  • 05 Lightly brush the patties on both sides with oil, place on the griddle and cook over direct medium heat, with the lid closed, until golden and firm, about 8 minutes, carefully turning once after 5 minutes. During the last 30 seconds to 1 minute of grilling time, toast the buns on the cooking grates, cut-side down, over direct heat. Build each burger on a bun with sauce, lettuce, a patty, onion and pepperoncini, if desired. Serve warm.