A fresh take on a burger: blended shrimp patties with parsley, garlic and lemon, topped with a lemon-garlic yogurt sauce and a grilled pineapple ring. Each burger is 30g of protein for 338 calories.

Building the patties large helps, because shrimp shrinks noticeably as it cooks.

Ingredients

  • For the shrimp patties
  • Raw shrimp — 250 g (about 14 x-large), peeled & deveined [P 48 C 0 F 3]
  • Garlic — 2 cloves
  • Parsley (or cilantro) — ¼ cup, chopped
  • Panko breadcrumbs (or blended oats) — ¼ cup [P 2 C 11 F 0]
  • Egg whites — 1 tbsp [P 2 C 0 F 0]
  • Lemon — ½, squeezed
  • Olive oil — 1 tsp (or spray)
  • Salt, pepper, paprika, chilli powder, onion powder — to taste
  • For the lemon garlic sauce
  • Fat-free plain Greek yogurt — 2 tbsp [P 2 C 1 F 0]
  • Light mayo or Miracle Whip — 1 tbsp [P 0 C 0 F 4]
  • Hot sauce — 1 tsp (sriracha)
  • Garlic powder — to taste
  • To build
  • Hamburger buns — 2, ~56 g each whole wheat [P 10 C 56 F 4]
  • Pineapple rings — 2 (optional)
  • Tomato — 4 slices
  • Spinach — ¼ cup

Method

  1. Make the patties. Pulse the shrimp and garlic until finely chopped, then mix with the parsley, panko, egg whites, lemon and spices; form 2 large patties.
  2. Cook. Pan-cook in the oil, covered, 4 minutes a side until opaque and crispy.
  3. Sauce. Mix the yogurt, mayo, hot sauce and garlic powder.
  4. Build. Toast the buns and stack the sauce, patty, pineapple, tomato and spinach.

What to eat it with

  • Glazed pineapple: cook the rings with a touch of maple.
  • Oven fries on the side.
  • Extra lemon-garlic sauce.

Variations

  • No pineapple: removes ~7g carbs a ring.
  • Any fish blended in place of shrimp.
  • Lettuce-wrapped for low carb.

Honest notes

  • Fibre: about 4g a burger, from the bun and veg.
  • Shrimp note: naturally very lean — the fat is mostly the mayo.
  • Macros: reconcile with the per-burger 338 cal / 30g protein listed; no correction needed.