This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

"These burgers are made with shrimp, half pureed in a food processor and half diced and then combined with the puree. Instead of serving one large (about six ounces) burger for each guest, I like to serve two three-ounce burgers per person, each on top of a toasted English muffin half. I garnish the burgers with romaine lettuce, a mixture of mayonnaise and chili garlic sauce and tomato slices." —Jacques Pepin 


  • 12 ounces peeled and deveined shrimp
  • ¼ cup sliced scallions
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • About 1/3 cup mayonnaise
  • 1 tablespoon chili garlic sauce
  • 2 English muffins, split and toasted
  • 8 leaves romaine lettuce
  • 1 tomato, sliced
  • Optional garnish: 4 tablespoons trout roe


Serves: 2


Cut shrimp into halves and cut the thickest half into ½ inch pieces (about 1 cup). Place the tail part (about 1 ¼ cups) into the food processor and puree until smooth. Combine the puree with the diced shrimp, scallions, salt and pepper and divide into four small burgers. 

Saute the burgers in olive oil over medium heat for about 2 minutes on each side, until barely cooked in the center.  

Meanwhile, mix the mayonnaise with the chili sauce. 

On each English muffin half, arrange a few lettuce leaves, then top with some of the mayo sauce, a slice of tomato and a burger. To elevate the dish, top each burger with a tablespoon of caviar, if you like.