Shrimp Burgers

Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one-third of shrimp (about 1 cup), mayonnaise, salt, pepper, and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer to bowl and stir in scallions.

Using your lightly moistened hands, divide shrimp mixture into 4 equal portions, then gently shape each portion into a ¾-inch-thick patty.

Working with 1 patty at a time, dredge in panko, pressing lightly to adhere; transfer to plate.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering.

Cook until patties are golden brown and register 140 degrees, 3 to 5 minutes per side. Transfer burgers to paper towel–lined plate and let drain, about 30 seconds per side. Spread tartar sauce evenly among bun bottoms, then place burgers and lettuce on top. Cover with bun tops. Serve.

Note: Nutritional information does not include tartar sauce.

To make these shrimp burgers ahead of time, shape the patties and refrigerate them overnight. If you want to freeze them, place the patties on a baking sheet lined with parchment paper and freeze until solid, 1 to 2 hours. Then transfer them to a resealable plastic bag or airtight container and store in the freezer for up to 3 months. When ready to cook, thaw the frozen patties in the fridge overnight and follow the cooking instructions.

Pro tip: Once the shrimp burgers are breaded, they can be wrapped and stored in the fridge for up to 24 hours or frozen for longer storage. If freezing, place them on a parchment‑lined baking sheet and flash freeze. Once frozen, transfer the homemade shrimp burgers to a container or freezer bag and store for up to 3 months.