Grilled Shrimp English Muffin Burgers

4 Servings
40 Prep Time
10 Cook Time

Take grilling to the next level with these tender shrimp burgers that are loaded with plump shrimp then sandwiched between a crispy English Muffin.

Ingredients

5 Thomas’® Original English Muffins, divided
1 lb. raw shrimp, peeled and tails removed, roughly chopped
1 egg white
5 green onions, divided
2 tbsp. freshly chopped cilantro
1 lemon, zest and juice
1 tsp. Old Bay Seasoning
2 tsp. garlic powder, divided
Pinch of salt and pepper
1/3-cup panko breadcrumbs
1/2-cup mayo
1 tsp. celery salt

Optional Burger toppings:
Sliced purple onion
Sliced tomato
Arugula or baby spinach

Directions

In the bowl of your food processor tear up one English Muffin and pulse several times until very fine crumbs form.

Add half of the shrimp (reserving the other half for later), the egg white, the white parts of the green onions (reserving the green parts for later), cilantro, the zest of the lemon, Old Bay Seasoning, 1 tsp garlic powder and salt and pepper. Pulse until the mixture becomes thick and paste-like.

Pour the mixture into a bowl along with the remaining shrimp and panko breadcrumbs, stir to combine. Shape the mixture into 4 patties and place on a parchment lined plate in the fridge for at least 30 minutes.

Preheat grill to medium high heat and be sure to brush grates with olive oil to prevent sticking. Carefully place the patties on the grill and cook for 3 to 4 minutes per side. Remove from grill and keep covered until ready to serve.

To prepare the lemon sauce combine the mayo with the juice of the lemon, 1 tsp garlic powder, 1 tsp celery salt and 1/3 cup of diced green onions. Stir to combine.

Toast the reserved Thomas’® English Muffins until crisp and slather each side with the sauce. Top with the shrimp burger and any optional toppings you desire.
Grilled Shrimp English Muffin Burgers Take grilling to the next level with these tender shrimp burgers that are loaded with plump shrimp then sandwiched between a crispy English Muffin. 4 servings 5 Thomas’® Original English Muffins, divided 1 lb. raw shrimp, peeled and tails removed, roughly chopped 1 egg white 5 green onions, divided 2 tbsp. freshly chopped cilantro 1 lemon, zest and juice 1 tsp. Old Bay Seasoning 2 tsp. garlic powder, divided Pinch of salt and pepper 1/3-cup panko breadcrumbs 1/2-cup mayo 1 tsp. celery salt
Optional Burger toppings:
Sliced purple onion Sliced tomato Arugula or baby spinach In the bowl of your food processor tear up one English Muffin and pulse several times until very fine crumbs form. Add half of the shrimp (reserving the other half for later), the egg white, the white parts of the green onions (reserving the green parts for later), cilantro, the zest of the lemon, Old Bay Seasoning, 1 tsp garlic powder and salt and pepper. Pulse until the mixture becomes thick and paste-like. Pour the mixture into a bowl along with the remaining shrimp and panko breadcrumbs, stir to combine. Shape the mixture into 4 patties and place on a parchment lined plate in the fridge for at least 30 minutes. Preheat grill to medium high heat and be sure to brush grates with olive oil to prevent sticking. Carefully place the patties on the grill and cook for 3 to 4 minutes per side. Remove from grill and keep covered until ready to serve. To prepare the lemon sauce combine the mayo with the juice of the lemon, 1 tsp garlic powder, 1 tsp celery salt and 1/3 cup of diced green onions. Stir to combine. Toast the reserved Thomas’® English Muffins until crisp and slather each side with the sauce. Top with the shrimp burger and any optional toppings you desire. Grilled Shrimp English Muffin Burgers