The Best Shrimp Burger (And Why It's Better Than Beef)

INGREDIENTS
1 cup panko bread crumbs
1½ pounds large shrimp (set aside 6 shrimps), peeled, deveined, and tails removed, divided
1 egg
2 tablespoons of potato starch
2 tablespoons mayonnaise
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon smoked paprika
1/4 teaspoon of garlic powder
3 tablespoons vegetable oil
4 hamburger buns, toasted if desired
Shrimp Burgers:
Cut 6-7 shrimps into quarters and set aside
Blend rest of shrimp until you get a rough paste
Mix shrimp paste and cut up pieces together with one egg, 2 tablespoons of potato starch salt, pepper, smoked paprika, and garlic powder. Make 3-4 patties and place it in the freezer for 45 minutes to an hour to set.
Tartar Sauce:
3 tablespoons of mayonnaise
2-3 mini pickled cucumbers chopped finely
1/2 tablespoon of capers chopped finely
1 tablespoon of worcestershire sauce
Splash of pickle juice
Salt and pepper
Mix well and set in fridge to rest
Dredge:
In 3 separate bowls add one cup of flour, one cup of panko bread crumbs, and 2 beaten eggs.
First dredge the patties in the flour mixture, then in the eggs (make sure to let the excess drain) then coat it in the panko bread crumbs.
Heat up the oil to 325° F or 162° C fry the patties for about 5-6 minutes per side.
Remove from heat sprinkle with salt, assemble the burger and enjoy!
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