This burger combines finely chopped Gulf shrimp and smoked andouille sausage into a single grilled patty, seasoned with Cajun spice, garlic, and smoked paprika, then served on a toasted brioche bun with spicy remoulade. It sounds unusual, but shrimp and andouille are a classic Louisiana pairing — the combination works because the sausage’s fat keeps the lean shrimp from drying out. If you want a burger that’s genuinely different from anything you’d pull out of a freezer bag, this is a solid reason to make one from scratch.
The technique that matters
The single most important step here is how you chop the shrimp and sausage. You want pieces small enough that the mixture holds together when pressed into a patty, but not so fine that you’ve essentially made a paste — aim for roughly ¼-inch pieces. A paste-like texture will give you a dense, rubbery result after grilling. Once mixed, the patties need at least 30 minutes in the fridge before they hit the grill; skipping this chill is the main reason first-time patties fall apart mid-cook, because the fat hasn’t had time to firm back up and bind everything together. Keep your hands cold and work quickly when shaping — body heat softens the fat fast.
Mistakes to avoid
- Overworking the mix: Stir the patty ingredients until just combined. The more you work the mixture, the tighter the proteins bind, and you end up with a tough, bouncy patty instead of a tender one.
- Skipping the internal temperature check: Because this patty contains pork sausage and shrimp, color alone is not a reliable doneness indicator. Use an instant-read thermometer and pull the patties at 160°F (71°C) — no exceptions.
- Using pre-cooked or frozen-then-thawed shrimp that wasn’t fully dried: Excess moisture in the shrimp will steam the patty from the inside and make it difficult to get any crust on the outside. Pat raw shrimp very dry with paper towels before chopping.
- Pressing down on the patty while it grills: It’s tempting, especially with a thicker patty, but pressing squeezes out the juices that keep this burger moist. Leave it alone after you set it on the grate.
- Building the burger on a cold bun: A soft brioche bun that hasn’t been toasted will go soggy fast from the remoulade and tomato. Toast it cut-side down in a dry pan or on the grill grate for about 60 seconds — it also gives the remoulade something to grip.
Storage and reheating
Uncooked shaped patties keep well in the fridge for up to 24 hours, wrapped tightly in plastic wrap or separated by parchment in an airtight container. For longer storage, freeze them on a parchment-lined tray until solid — about 2 hours — then transfer to a zip-top freezer bag; they’ll keep for up to 2 months. Thaw overnight in the fridge before grilling, never on the counter. Cooked patties can be refrigerated for up to 3 days. Reheat them in a covered skillet over medium-low heat with a splash of water to create a little steam, which keeps them from drying out — a microwave works in a pinch but tends to toughen the shrimp. The remoulade keeps separately in the fridge for up to 5 days in a sealed jar.
Smoked Andouille Sausage and Shrimp Burger
Ingredients
For the Burger Patties:
- 8 oz raw large shrimp, peeled and deveined finely chopped, preferably fresh wild-caught
- 6 oz smoked andouille sausage finely chopped or ground
- ¼ cup green onion thinly sliced, both white and green parts
- 1 tbsp fresh flat-leaf parsley finely chopped
- 1 clove garlic minced
- 1 tsp Cajun seasoning adjust to taste
- ½ tsp kosher salt to taste
- ¼ tsp smoked paprika adds depth and smokiness
- ⅓ cup panko breadcrumbs Japanese-style
- 1 large egg lightly beaten
For the Assembly and Toppings:
- 4 medium brioche burger buns lightly toasted
- 4 leaves butter lettuce washed and dried
- 1 large heirloom tomato sliced into 4 thick slices
- ¼ cup spicy remoulade sauce store-bought or homemade Cajun-style
Instructions
- Prepare the Patty Mixture: In a large bowl, combine the finely chopped shrimp and andouille sausage. Add green onion, parsley, garlic, Cajun seasoning, salt, paprika, panko, and beaten egg. Use your hands or a spatula to gently mix until well combined. Do not overmix, as this could toughen the shrimp.
- Form Patties: Divide the mixture into 4 equal portions and form into burger patties about 1/2 to 3/4 inch thick. Place the patties on a tray, cover, and chill for at least 15 minutes. This helps them hold their shape on the grill or pan.
- Cook the Patties: Heat a grill or cast-iron skillet to medium-high heat (about 375°F / 190°C). Grease lightly with oil. Cook the patties for 4–5 minutes per side until golden and firm to the touch. Internal temperature should reach 145°F (63°C).
- Toast the Buns: While the patties cook, toast the brioche buns either on the grill or in a dry skillet until golden brown and slightly crisp.
- Assemble the Burgers: Spread the base of each bun with 1 tablespoon of spicy remoulade. Top with butter lettuce, a cooked patty, a slice of heirloom tomato, and the top bun. Serve hot.
Notes
Chef’s Tips:
- For extra flavor, gently sear the shrimp and sausage separately before combining them — this adds deep caramelization and complexity.
- Substitution: Chicken andouille sausage can be used in place of the traditional pork-based variety for a lighter option.
- Advanced Prep: Patties can be shaped a day in advance and kept refrigerated. You can also freeze them for up to one month.
Nutrition
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them completely and dry them very thoroughly before chopping. Any residual water in the shrimp will make the patty mixture loose and hard to shape, and it will steam rather than sear on the grill.
How do I know when the patty is cooked through?
Use an instant-read thermometer inserted into the center of the patty — you’re looking for 160°F (71°C). Because the patty is a blend of pork sausage and shrimp, you cannot rely on color or texture alone to judge doneness.
My patties keep crumbling on the grill. What am I doing wrong?
The most likely cause is that the patties didn’t chill long enough before grilling — 30 minutes minimum in the fridge is essential. Also make sure your grill grate is clean and well-oiled before the patties go on; sticking is the first step toward crumbling.
Can I cook these on a stovetop instead of a grill?
Absolutely — a cast iron skillet over medium-high heat works well and gives you a good crust. Cook for about 4 to 5 minutes per side and check the internal temperature the same way you would on the grill.
I can’t find andouille sausage locally. What’s a reasonable substitute?
A smoked kielbasa or smoked bratwurst will get you close in terms of fat content and smokiness, though the Cajun spice profile will be milder. To compensate, bump up the Cajun seasoning in the patty mix slightly.