Shrimp Burgers
 Reprinted with permission from Foolproof Fish by America's Test Kitchen Quick, flavorful, and perfect for weeknights—these shrimp burgers come together fast and taste like something you’d order at a seaside shack. Ingredients 1 cup panko bread crumbs 1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed, divided 2 tablespoons mayonnaise ½ teaspoon salt ¼ teaspoon pepper ⅛ teaspoon cayenne pepper 3 scallions, chopped fine 3 tablespoons vegetable oil 1 cup tartar sauce 4 hamburger buns, toasted if desired 4 leaves Bibb lettuce 1 cup panko bread crumbs 1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed, divided 2 tablespoons mayonnaise ½ teaspoon salt ¼ teaspoon pepper ⅛ teaspoon cayenne pepper 3 scallions, chopped fine 3 tablespoons vegetable oil 1 cup tartar sauce 4 hamburger buns, toasted if desired 4 leaves Bibb lettuce Instructions 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 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. 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 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. Nutrition Information Powered by Per serving (4 servings) Calories: 467 Fat: 19 g Saturated fat: 2 g Carbohydrates: 34 g Sugar: 4 g Fiber: 2 g Protein: 40 g Sodium: 610 mg Cholesterol: 277 mg Per serving (4 servings) Calories: 467 Fat: 19 g Saturated fat: 2 g Carbohydrates: 34 g Sugar: 4 g Fiber: 2 g Protein: 40 g Sodium: 610 mg Cholesterol: 277 mg