Shrimp burgers are a great way to enjoy shrimp, and they are great for family meals and cookouts. About half of the shrimp is pureed in a food processor, while for texture, the remaining shrimp and aromatic vegetables get a coarser chop. Every bite is chock-full of bright flavor and texture.

The tangy special sauce is a simple mixture of mayonnaise, lemon, and seasonings. It's a delicious sauce for the shrimp burgers, or you might make it for fried clams, shrimp, or oysters. The sauce is wonderful with fish as well.

Ingredients

For the Sauce:

• 3/4 cup mayonnaise

• 2 teaspoons whole-grain mustard

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice, more to taste

• 3/4 teaspoon Old Bay seasoning

• 1 scallion, minced

For the Shrimp Burgers:

• 1 pound bay shrimp, thawed, rinsed, and patted dry

• 2 cloves garlic

• 3 scallions or spring onion tops, coarsely chopped

• 1/4 cup coarsely chopped red bell pepper

• 3/4 teaspoon Old Bay seasoning

• 1 teaspoon lemon zest

• 2 tablespoons olive oil

• 1/2 teaspoon kosher salt, or to taste

• 1/4 teaspoon freshly ground black pepper, or to taste

• 2 hamburger buns, toasted if desired

• Lettuce leaves

• Sliced tomatoes, optional

• Pickles, optional

• Onion, sliced, optional

Steps to Make It

Make the Sauce

1.     Gather the sauce ingredients.

2.     Combine the mayonnaise, mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 3/4 teaspoon of Old Bay, and the minced scallion. Stir to blend and refrigerate until serving time.

Make the Shrimp Burgers

1.     Gather the shrimp burger ingredients.

2.     In a food processor, puree half of the shrimp with the garlic. Transfer the pureed shrimp to a large bowl.

3.     To the food processor bowl, add the 3 chopped scallions, red bell pepper, 3/4 teaspoon of Old Bay Seasoning, and 1 teaspoon of lemon zest. Pulse until the vegetables are finely chopped. Transfer the chopped vegetables to the bowl with the pureed shrimp.

4.     With a sharp knife, cut the remaining shrimp into 1/4-inch pieces. Add the chopped shrimp to the bowl with the pureed shrimp and chopped vegetables; mix until thoroughly blended. Shape the shrimp mixture into 4 patties and refrigerate for about 20 minutes, or until chilled.

5.     Heat the olive oil in a nonstick skillet over medium heat. Add the shrimp patties and sprinkle lightly with salt and pepper; cook for about 4 to 6 minutes on each side, or until thoroughly cooked.

6.     Assemble the shrimp patties on lettuce-lined buns with the sauce and other toppings, as desired.

Recipe and image credit: The Spruce Eats Diana Rattray