Make the Tartar Sauce:

1. Mix all Tartar sauce ingredients together in a bowl. Place in fridge while you cook the patties.

Make the Shrimp Burger Patties:

1. Process the panko by pulsing 15 times or blending 30 seconds to grind it to a coarse sand texture. Place panko into a shallow bowl, where you can dredge the shrimp patties before cooking them,
2. Using a food processor or blender, take about 1/3 of the shrimp, the mayonnaise, and Old Bay seasoning. Blend into a paste by pulsing 8-10 times or processing about 15-20 seconds.
3. To the paste, add the remaining shrimp. (If you don’t have a food processor, then cut the peeled, deveined shrimp into 2-3 segments apiece and add to the paste and stir until well-mixed). Pulse the processor 3-5 times, scraping down the sides as needed. You should be able to clearly see segments of shrimp, but no whole shrimp. Remove the mixture to a separate bowl.
4. Stir in the chopped scallions.
5. Form the mixture into 4 equal sized balls, then press down on them to form round patties. I like to do it this way to ensure the patties are equal sized, because it’s easier to make add/subtract from the balls of mixture than it is to the patties already formed. (If you’re making ahead of time, place plastic wrap over the patties at this point and refrigerate up to 8 hours before cooking)
6. Dredge the patties in the ground panko, removing to a separate board or plate prior to cooking.

Cook the Patties:

1. In a large, flat skillet, heat the oil over Medium heat. Once it shimmers, add the patties. Cook 3-5 minutes per side until golden brown and insides are 140-145F. If you don’t have a thermometer, cut the patties open and determine whether it is fully cooked. If you see areas of pink, this denotes the shrimp is cooked. You should see no translucent areas.
2. Serve patties as is, or on buns (brioche!) with tartar sauce and leaf lettuce.