Venison and Shrimp Burgers with Lemon-Herb Aioli Recipe
Surf and turf burgers that should satisfy the adventurous spirit.
(Photo courtesy of Adam Berkelmans)
September 24, 2025
By Adam Berkelmans
Print Recipe
Venison and shrimp may not be the first combination you’d think of, especially on a burger, but let me tell you, it works!
Instead of topping the burger with awkward pieces of whole shrimp or lobster tail (have fun eating that without it all shooting out onto your plate), I made shrimp patties which stack up with their venison brethren in a well-mannered fashion. Much easier to sink your teeth into. One of the benefits of this recipe is that it teaches you how to make shrimp patties…great for summertime al fresco dining when wrapped in lettuce.
Serves: 4 burgersPrep Time: 45 minutes-1 hourCook Time: 10-15 minutes
Ingredients:
Advertisement
(For the shrimp patties) 1lb raw shrimp, peeled and deveined1 garlic clove, finely minced 1 tablespoon finely minced parsley 1 tablespoon finely minced shallot or red onion 1 teaspoon kosher salt 1 teaspoon smoked paprika 1/2 cup bread crumbs 1 egg, beaten (For the lemon-herb aioli) 3/4 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon minced parsley, 1 tablespoon minced chives(For the venison patties ) 1lb ground venison, Kosher salt, 1 tablespoon+ lard or oil, 4 toasted brioche buns, Shredded lettuce, Sliced Tomato(Photo courtesy of Adam Berkelmans) Directions:
Separate the shrimp into two even piles. Take one pile and add it to a food processor, blender, or chop it up and put it into a mortar and pestle. Blend until a chunky paste emerges. Transfer to a mixing bowl. Dice the rest of the shrimp and add it to the paste along with the rest of the shrimp patty ingredients. Line a sheet tray with parchment or wax paper. Form the shrimp mixture into 4 patties and put in the freezer for 20 minutes to stiffen up. Meanwhile, make the aioli by combining all of the aioli ingredients in a bowl. Set aside. Heat the oil in a cast iron skillet over medium-high heat. Form the ground venison into 4 burger patties, ensuring that they’re the same size as the shrimp patties. Season lightly with salt, then add them to the pan. Sear on both sides and cook to medium doneness (145°F). Remove the burgers and set aside. Wipe out the pan and add more oil if need be. Using a thin, flat spatula, carefully add the shrimp patties to the skillet and cook for about 4 minutes per side, or until crispy on the outside and cooked through. Spread the aioli onto toasted buns, add a shrimp and venison patty to each, and top with lettuce and tomato. Enjoy!
Adam Berkelmans
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for wild food and a proponent of nose-to-tail eating. A Jack-of-all-trades, but master-of-none, he has spent a lifetime collecting knowledge and experiences, trying his hand at wilderness canoe guiding, whole animal butchery, hazard tree removal, riparian restoration, arborist work, organic vegetable farming, park operations, food blogging, recipe development, and education.
Starting his brand, The Intrepid Eater, in 2020 as a response to the pandemic, he has since developed over 600 recipes, which can be found on his website, www.theintrepideater.com, and across hunting and outdoor media, both online and in print. With a heavy focus on wild foods, he derives inspiration for his recipes from international flavors and techniques and looks to make his plates pop with bright natural colors and flavors.
He also works closely with Harvesting Nature, providing support as managing editor, podcast host, writer, cooking and butchery instructor, and recipe contributor.
A Canadian, Adam spends his time between Ottawa and a cozy lake house north of Kingston, Ontario, with his partner Kathy and small münsterländer Arrow. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Full Bio + |
See more articles from Adam Berkelmans
