For the burgers, add 1/3 of the shrimp to a food processor and puree until smooth. Add the remaining burger ingredients up until and including the salt and pepper, pulse the mixture until it’s chunky and a bit smooth, you want some texture. The way I like to form burger patties is to put a piece of plastic wrap over a large peanut butter jar lid(think Costco size), and add some of the shrimp mixture to the lid, pack it down, and lift the plastic wrap out. Finish forming the burger using your hands and move to a plate or platter. Repeat with remaining shrimp mixture, you should have 6 burgers total, each about 5 ounces. Place the burgers in the freezer for 20-30 minutes, or the fridge for 1 hour or overnight, this will help the mixture set up so the burgers don’t fall apart.

Meanwhile, start the fries by pre-heating the oven to 425 F and bring a medium size pot of water to a boil. Peel the jicama with a veggie peeler then slice them into long fries about ¼ inch thick. Watch the video in this post to see how it is done. Add ½ teaspoon of salt the boiling water along with the fries. Boil for 15 minutes. Drain fries and pat them dry with a large towel. Place fries on a sheet tray and season with 2 tablespoons of oil, ¾ teaspoon salt, smoked paprika, cumin, cayenne pepper, and mix very well using your hands. Arrange the fries in one single layer, if you have to use 2 sheet trays that’s fine. Bake fries for 20 minutes, flip them over, and bake another 15-20 minutes. You may have to turn the broiler on medium or high the last few minutes to help the get crispy, but watch them like a hawk so they don’t burn. Remove from oven and allow to cool a couple minutes before serving or storing.

Make the keto special sauce by combining everything in a small bowl and whisking well. Check for seasoning and set aside.

Make the burgers by pre-heating a large non-stick pan over medium-high heat for 2 minutes. Add 1 tablespoon of oil, wait 30 seconds so the oil can heat up, then add 3-4 burgers. You can’t overcrowd the pan, so cook the burgers in 2 batches. Cook for 4-5 minutes, or until a nice golden brown crust has formed, flip, and cook no longer than 4 minutes more. You know the burgers are ready when you press in the middle and they feel firm with a little give, but don’t over-cook the burgers! Repeat process with the second batch.

Peel some leaves off a head of iceburg lettuce or cut it in half and rip of a bunch of leaves for the bun. Spread some sauce on the bottom bun, add the burger, top with the tomatoes and avocado, and the top bun. Serve with fries and enjoy!