Shrimp Cake Slider Burger with Panko, Egg, Scallions and Spicy Mayo

Shrimp Cake Slider Burger with Panko, Egg, Scallions and Spicy Mayo

Servings: Serves 4 large or makes 18/20 1 oz. slider burgers

Prep time: 30 minutes


  • 1 pound / shelled and deveined shrimp chopped or lightly processed with the onions
  • 3/4 cup / panko
  • 2 large eggs
  • 3 tablespoons / finely chopped scallions
  • 1 teaspoon / finely grated lemon zest
  • 3/4 teaspoon / smoked paprika
  • 1 teaspoon / salt
  • 1/2 teaspoon / pepper
  • 1/2 cup / mayonnaise
  • 1/4 teaspoon / hot sauce adjust to taste
  • Small soft slider style rolls if making “burgers”
  • 1/4 cup / extra-virgin olive oil
  • Lemon wedges for serving


  1. In a small bowl, whisk the mayonnaise with the hot sauce, check for taste and adjust, maybe a touch of lemon juice.
  2. In a large bowl, mix the chopped shrimp with the panko, eggs, scallions, lemon zest, smoked paprika, 1 teaspoon of salt, and½ teaspoon of pepper. Form the mixture into 8 ¾-inch ­ thick cakes, or use small scoop for a 1 oz. ball, press scoop against side of bowl to compress and release onto a tray with parchment paper, flat side down.
  3. In a large skillet, heat the olive oil.
  4. Use wet fingers or a gloved hand and place as many cake as will fit comfortably in the skillet and cook over moderately high heat, until browned flipping once. Transfer to a large platter or tray and cover then serve with the spicy mayonnaise and lemon wedges on the side with some arugula salad.
  5. If making slider burgers, place scooped burgers flat side down in the heated skillet, let them cook for a minute or so to set and then using a spatula gently press down to form a small patty, they hold together pretty well. Flip to brown on the other side and cook for a total of 4/5 minutes. Remove from oil to a tray with paper towel to drain some oil. Place on a bun and top with a small dollop of spicy mayo sauce.
  6. Drink with a Spanish Cava or dry Prosecco