Dairy Farmers of Canada

Pesto, Provolone, Shrimp Cheeseburger

This is the Pesto, Provolone, Shrimp Cheeseburger recipe.

  • Prep: 20 min
  • Cooking: 15 min
Yields 4 - 6 servings
pesto provolone shrimp cheeseburger


  • 1 1/3 lbs (600 g) raw shrimp peeled
  • 3 tbsp (45 mL) pesto
  • 1 egg
  • 1/2 cup (125 mL) bread crumbs
  • 3 to 4 oz (90 to 120 g) Canadian Provolone shredded or finely diced
  • Salt and freshly ground pepper to taste
  • Garnish
  • 1/4 cup (60 mL) mayonnaise
  • 1 tbsp (15 mL) capers
  • 2 tsp (10 mL) lemon or lime zest
  • 1 tbsp (15 mL) lemon or lime juice
  • 4 to 6 Kaiser buns
  • 4 to 6 lettuce leaves washed and pat-dried
  • 8 to 12 pieces of dried tomatoes preserved in oil
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Preheat BBQ to medium or the oven to 425 °F (210 °C).

In a food processor, finely chop one half of the peeled shrimp and place in a mixing bowl; coarsely chop rest of shrimp and mix with first batch.

Place all ingredients, except garnish and toppings, in a mixing bowl. Season to taste and combine.

Divide preparation into four to six parts and shape into patties.

Place patties on grill or on parchment-covered baking sheet in center of oven. Cook 12-15 minutes turning them over once.

While heating burger buns, mix mayo, capers, lemon juice and zest in a mixing bowl. Pepper to taste.

Spread mayo mix on burger buns; add patties, lettuce, dried tomatoes and serve.


You can also cook the burgers in a skillet over medium heat, 5 to 7 minutes per side.

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