Chili shrimp burgers with grilled onion and avocado mayo

By Andrea Buckett
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  • 900 grams raw shrimp, peeled and deveined
  • 2 green onions, thinly sliced
  • 1 tablespoon finely minced jalapeno
  • 2 tablespoons finely minced cilantro stems
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup bread crumbs


  • 1 red onion, sliced into 6 millimeter slices
  • 1 tablespoon canola oil
  • 2 avocados
  • 1/4 teaspoon salt
  • 2 tablespoons lime juice
  • 2 tablespoons plain yogurt
  • 4 buns
  • 4 slices of cooked bacon (optional)


  1. Chop half of the shrimp into small six millimeter chunks and finely mince the other half.
  2. Add all the shrimp along with the green onions, jalapeno, cilantro, chili powder, salt, egg and bread crumbs to a bowl and mix until it begins to hold together.
  3. Divide the mixture into four portions and form each portion into a patty. Place shrimp burgers on a sheet of parchment and store in the fridge, covered, for a minimum of 30 minutes.
  4. Add the avocado, salt, lime juice and plain yogurt to a bowl (or mini food processor) and mash until smooth and creamy.
  5. Preheat a BBQ or indoor grill to 400F.  Cook the shrimp burgers for four to five minutes per side, until they are firm and cooked through.
  6. Brush the onion slices with canola oil and place on the BBQ, cook for ten minutes, turning once or twice until the onions are soft and brown.
  7. Split the buns in half and toast on the BBQ.

To assemble:

  1. Dollop a good amount of avocado mayo on the bottom bun, top with a shrimp burger followed by grilled onions and bacon (if using). 


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