Ingredients:

  • 1/2 cup Mayonnaise (full-fat)
  • 1 tsp Old Bay Seasoning (for mayo)
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Smoked Paprika
  • Pinch of Sea Salt
  • 5 lbs Large Raw Shrimp (peeled and deveined, kept cold)
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg White
  • 1 tsp Old Bay Seasoning (for burgers)
  • 2 tbsp Fresh Parsley (chopped)
  • 2 tbsp Scallions (thinly sliced)
  • 1/2 tsp Lemon Zest
  • Salt and Black Pepper (To taste)
  • 2 tbsp Neutral Oil (e.g., Canola, Rapeseed)
  • 4 Brioche Buns (split and lightly toasted)
  • 4 leaves Lettuce (e.g., Romaine, Butter)
  • 4 slices Sliced Tomato

Instructions:

  1. Prepare the Mayo: In a small bowl, whisk together the mayonnaise, 1 tsp Old Bay Seasoning, lemon juice, smoked paprika, and a pinch of salt. Taste and adjust seasoning. Cover and refrigerate immediately.
  2. Prep the Shrimp: Pat the raw shrimp very dry using paper towels. This prevents a watery mixture.
  3. Divide and Process: Set aside 1/4 of the shrimp (approx. 170g) and chop them coarsely by hand to provide texture. Place the remaining 3/4 of the shrimp (approx. 510g) into the food processor. Pulse in short bursts (3-5 pulses) until the mixture is finely minced but not a smooth paste.
  4. Combine Ingredients: Transfer the pulsed shrimp and the hand-chopped shrimp to a large mixing bowl. Add the Panko breadcrumbs, egg white, 1 tsp Old Bay Seasoning, chopped parsley, scallions, and lemon zest. Season generously with salt and black pepper.
  5. Mix Gently and Form: Using clean hands or a spatula, gently fold the ingredients until just combined (do not overmix). Divide the mixture into four equal portions and gently form each portion into a patty, about 1 inch (2.5 cm) thick.
  6. Chill: Place the patties on a plate or baking sheet lined with parchment paper. Refrigerate for a minimum of 30 minutes. This step is non-negotiable for stability.
  7. Toast the Buns: While the burgers are chilling, lightly toast the buns and set aside.
  8. Cook: Heat the neutral oil in a large skillet or griddle over medium heat until shimmering. Carefully place the chilled patties into the hot oil, ensuring not to crowd the pan.
  9. Flip and Finish: Cook for 4 to 5 minutes per side, until deeply golden brown and cooked through (internal temperature should reach 165°F / 74°C).
  10. Assemble: Spread a generous amount of the Zesty Old Bay Mayo on both the top and bottom toasted bun. Add the lettuce, tomato, the cooked shrimp patty, and any other desired toppings. Serve immediately.