In a medium bowl combine chopped shrimp, panko, egg, 2 tablespoons mayonnaise, Dijon, chopped parsley, diced green onion, lemon zest, Old Bay, salt, and pepper. Mix gently until combined. Do not overwork — mixture should hold together when formed but remain slightly loose.

Form patties

Divide mixture into 4 equal portions (about 4 ounces each). Gently shape into round patties approximately 3.5 inches in diameter and 3/4 inch thick. Chill patties on a tray for 15 minutes to help them firm up (optional but recommended).

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons neutral oil. When oil shimmers, add patties (do not overcrowd; cook in batches if needed). Cook 3-4 minutes per side until golden brown and internal temperature reaches 140-145°F and shrimp is opaque. Flip carefully with a spatula. Transfer cooked patties to a wire rack or paper towel-lined plate to rest 2 minutes.

Rémoulade Sauce

While patties chill or cook, whisk together 3/4 cup mayonnaise, Dijon, whole grain mustard, chopped capers, chopped cornichons/dill pickles, lemon juice, hot sauce, paprika, Worcestershire, salt and pepper in a small bowl. Taste and adjust seasoning — add more hot sauce for heat or a splash more lemon for brightness. Refrigerate until assembly.

Assembly & Toppings

Toast buns

Split pretzel buns and butter cut sides lightly. Toast buttered sides in a skillet over medium heat or under a broiler until golden, about 1-2 minutes. Watch closely to avoid burning.

Assemble burgers

Spread about 1-2 tablespoons rémoulade on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then a warm shrimp patty, 2-3 slices of bread and butter pickles, and tomato slice if using. Smear another teaspoon of rémoulade on the top bun and close. Serve immediately.

Optional Side - House-Fried Chips

Prep chips

For best results use a mandoline or very sharp knife to slice potatoes very thin (1/16–1/8 inch). Rinse slices under cold water to remove excess starch and pat thoroughly dry with towels.

Fry chips

In a heavy-bottomed skillet or deep pot heat 2 cups neutral oil to 350°F (175°C). Working in small batches, fry potato slices until golden and crisp, about 2-3 minutes per batch. Use a slotted spoon to transfer chips to a paper towel-lined tray and immediately season with salt. Keep warm in a low oven if cooking in multiple batches.

Optional Side - Fries

Cook fries

If using frozen fries follow package instructions for oven or fryer. If using fresh fries, par-cook in 325°F oil until tender (about 4-5 minutes), drain, then increase oil to 375°F and fry until golden and crisp. Drain and season with salt.