Panko Shrimp Burger Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Roughly chop the shrimp into small pieces (about 1/4" pieces) or pulse 6–8 times in a food processor until coarsely chopped — do not make a paste. Transfer to a large mixing bowl.

Combine binding ingredients

To the chopped shrimp add 1 cup panko, egg, 3 tablespoons mayonnaise, Dijon mustard, sliced green onions, chopped parsley, lemon zest, Old Bay, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently but thoroughly with a spatula or your hands until the mixture holds together when pressed. If the mixture seems too loose, add up to another 1/4–1/2 cup panko; if too dry, add 1/2 tablespoon mayonnaise or a few drops of water.

Form patties

Divide the mixture into 4 equal portions (about 4 ounces each). Wet your hands lightly and form each portion into a compact patty about 3.5"–4" diameter and about 3/4" thick. Press a small indentation in the center of each to help even cooking.

Chill

Place formed patties on a plate or tray, cover with plastic wrap, and refrigerate for at least 20 minutes (or up to 1 hour). Chilling firms the patties so they hold together while cooking.

Optional: Dredge for extra crunch

Set up a dredging station: flour in one shallow bowl, beaten eggs in a second, and remaining 1 cup panko in a third. Lightly dust a chilled patty with flour, dip into beaten egg, then press into panko to coat. Repeat for all patties. This creates a crisp exterior when pan-seared or shallow-fried.

Cook patties

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1–2 tablespoons neutral oil and swirl to coat. When shimmering, place patties in the pan (do not crowd) and cook 3–4 minutes per side for lightly seared patties (or 4–5 minutes per side if thicker or dredged), reducing heat to medium if the coating browns too quickly. For added flavor, add 1 tablespoon butter to the pan in the last minute and spoon the melted butter over the patties. Internal temperature should reach 145°F (63°C) and patties should be opaque and firm.

While patties chill, whisk together 1/2 cup mayonnaise, 2 tablespoons pickle relish, chopped capers (if using), 1 tablespoon lemon juice, 1/2 teaspoon hot sauce (if using), chopped fresh dill or parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Taste and adjust acidity or seasoning. Refrigerate until ready to assemble.

Toast buns

Split the buns and lightly toast them in a dry skillet or in the oven (350°F / 175°C for 4–6 minutes) until golden. Optionally butter the cut sides before toasting.

Assemble burgers

Spread about 1–2 tablespoons of the tartar-style sauce on the bottom bun. Place a lettuce leaf on the sauce, set a warm shrimp patty on the lettuce, top with a slice of tomato, a few rings of red onion, and pickles if desired. Spread additional sauce on the top bun and close the burger.

Serve

Serve immediately with extra sauce on the side and remaining panko crumbs or lemon wedges. Leftover patties can be refrigerated for up to 2 days; reheat gently in a skillet to preserve texture.