Talk Of The Town


Southwestern Shrimp Burgers with Avocado Aioli

Posted at 12:18 PM, Aug 31, 2021
and last updated 2021-08-31 13:18:08-04

Jason and Lorie Burcham (formerly of Crumb de la Crumb) made a Southwestern Shrimp Burger with Avocado Aioli and talked about bringing back their Supper Club events at pop-up locations. Jason and Lorie's Supper Club event is Sunday, September 26 at 5:30pm at House of Vines, 106 S. Main Street, Dickson, TN 37055. The event benefits those impacted by the floods in Humphreys County. Visit for more information. Follow Jason and Lorie's YouTube cooking channel here:

Southwestern Shrimp Burgers

Makes 4 shrimp burgers


· 1-pound shrimp

· 1 egg

· 1/4 cup chopped cilantro

· 1/4 cup chopped scallions

· 1 tablespoon minced garlic

· 1/2 cup panko (reg or gluten free)

· 1/2 jalapeño chopped

· 3 tablespoons Cotija cheese

· 1 teaspoon salt

· 1/2 teaspoon pepper

· Buns of choice

· 3 tablespoons avocado aioli (recipe below)


Take a 1/3 of the shrimp and add to processor with 3 tablespoons avocado aioli, egg, 1/4 cup chopped cilantro, 1/4 cup chopped scallions, chopped jalapeños, 1 tablespoon minced garlic, 3 tablespoons cotija cheese, Panko, salt and pepper.

Pulse until mixture resembles a rough paste. Scoop the paste mixture into a bowl.

Take the remaining shrimp and rough chop and add to the pulsed mixture. Your mixture should have great texture.

Using a scoop or large spoon, drop in large burger sized dollops into a heated sauté pan and level out to desired thickness.

Watch as the edges of the burger start to become opaque, then turn.

Cook approximately 2-3 minutes per side.

All shrimp should be pink and no longer translucent.

Avocado Aioli

· 8 oz regular sour cream

· 1 avocado

· 1 cup cilantro

· 6 cloves of garlic minced

· Juice of 1 lime

· Salt and pepper to taste


Process all ingredients in food processor until you get a smooth and spreadable consistency.