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Habanero Shrimp Burger with Habanero Tartar Sauce

6 burgers


  • 1 habanero chile, seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon coarsely chopped cilantro, leaves and upper part of stems
  • 1 tablespoon mayonnaise
  • 1/2 cup peeled and chopped carrot
  • 1 large egg
  • 3 tablespoons bread crumbs
  • 3/4 teaspoon kosher or sea salt, plus more to sprinkle on burgers
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds medium-sized shrimp, rinsed, peeled and patted dry, divided
  • Vegetable oil, to brush on the burgers
  • 6 brioche or burger buns, lightly toasted before serving
  • 6 butter lettuce leaves
  • 1 batch Habanero Tartar Sauce
  • 12 slices of bacon, cooked until crisp
  • 1 ripe avocado, halved, pitted, thinly sliced

To Prepare

  • In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture.
  • Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties. Place them on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 15 to 30 minutes.
  • Heat a grill or grill pan on medium heat. Generously brush the shrimp burger patties with oil and sprinkle with salt. Place on the grill or grill pan and cook for about 5 minutes per side, until browned on both sides and the color inside has changed to a darker pink.
  • Lightly toast the buns in the oven or on a heated skillet. On the bottom half, place a lettuce leaf, some habanero tarter sauce, a shrimp burger, a couple slices of bacon, a couple slices of avocado, more tartar sauce to taste, and top with the top bun. Repeat with the rest of the burgers.