Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 21, 2014 11:05 AM

Pork and Shrimp Hamburgers - How would you do it?

This idea just popped in my head just now: pork and shrimp hamburgers. Let me know what you think, because when this happens, it usually means I'm off to the store. I see from yahooing that it has been done many times before - like most of my good ideas!

Ground pork
Minced shrimp - small enough to mix with pork, but large enough to discern the texture and flavor when you bite into it.

Ideas? I'm thinking thrown in a little fish sauce, chopped scallions, and bits of very finely diced shallots and hot poblano (which I have on hand). Keep it simple and on the back of the tongue. Should I leave it at that, or try and push it? For some reason, I don't want to add ginger, even though I like ginger. Something tells me not to.

I saw a "cajun" version with the holy trinity. I'm cajun, and I get bored with the holy trinity. I often put carrots in my gumbo and not tell anyone.

  1. Click to Upload a photo (10 MB limit)
  1. Pork & seafood go well together. I did a shrimp & chorizo stuffing for a Cornish hen ballotine recently and it worked out very well.

    If it were me, i'd take it in an Asian direction, with fish sauce, garlic, scallion & ginger. Touch of soy. Sort of like a spring roll filling.

    1. I can't imagine being able to taste the shrimp in a pork burger, which is btw our favorite burger. Esp. if you add all those other things. Why not do exactly what you describe but with pork alone the first time around? Also there's plenty of discussion here about what exactly is a poblano but they're mild.

      11 Replies
      1. re: c oliver

        awww, come on c oliver. I expect more! You can definitely taste shrimp in a pork burger. If pork is your favorite burger, try adding shrimp next time. Nothing to lose, my friend!

        I've got some poblanos that are about as hot as a decent jalapeno. Here in TX, sometimes you never know what you are going to get with a market-bought poblano. And I haven't seen these other discussions. We could use jalapenos instead. Ideally, red.

        1. re: rudeboy

          Does anyone enjoy just a shrimp burger? Dr. Taco in PDC MX made a great one, grilled, with medium floured marinated shrimp plus Mexican cheese as a binder. He had a very good business for years, but then he started a family and moved back to Guadalajara and is sorely missed.

          1. re: Veggo

            MOS burger does a great shrimp burger, with a rice patty and whole shrimp.

            You can see a picture here


            second from the right on the bottom row.

            1. re: tastesgoodwhatisit

              Looks healthy, I prefer a hockey puck of shrimp embedded in grilled cheese, more than the fake amber with embedded bugs in it being sold around the world.

            2. re: Veggo

              I love shrimp burgers! There's a drive in here in NC in Morehead City named El's that has been in business for over 45 years - they make the best I've ever had!

            3. re: rudeboy

              Just doesn't appeal to me.

              Here in CA I've never had a hot poblano.

              1. re: c oliver

                If you ever get one from the market, just save those seed and plant them. That's what I did.

                1. re: rudeboy

                  I have plenty of hot peppers to choose from. Poblano is one that I don't want to be hot.

                  1. re: c oliver

                    okay man, I won't mention them anymore.....;-) I just have to have my rellenos my way. Ooops, I mentioned them again. DAWWPP!

            4. re: c oliver

              I'm with you C. Though when I make Won Tons and other Asian dumplings I often combine the two. The pork, as you know, keeps the shrimp moist. I think with the patty and bread (burger roll) it would be too dense. The light wrapper does not interfere with with the flavors but compliments the flavors. Hmmm, it is 2:00 PM. I've got a lot of ground pork and shrimp on hand. Maybe some gyoza for dinner tonight.

              1. re: Candy

                Ain't it wonderful that we know how to do this thanks to Ms. Nguyen?!?

            5. Maybe citrus, like lime zest? and cilantro?

              1. I don't enjoy surf & turf as a concept so have an instant prejudice against the idea in the OP. And I find the idea worse if they are going to be actually mixed together. Over the years, I've seen many ideas of things that I really don't want to eat and this is really up there with the front runners.

                1. Shrimp plus pork is a common combination in shumai. Some green onions, soy sauce, and shitake mushrooms would make sense.

                  A variation on your idea might be to do bacon-wrapped shrimp as a topping on a pork burger. Pork on pork is often a good combination. Make a juicy pork burger, top it with some crunchy bacon-wrapped shrimp, and use a sauce that adds a little bit of heat (or maybe a spicy mayonnaise).

                  1 Reply
                  1. re: FoodPopulist

                    When I make har gow, there's a small amount of pork fat in with the shrimp but you don't taste it.