Ingredients
1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped (about 1/4 inch-pieces)
1 large egg, beaten
2 tablespoons mayonnaise
3/4 cup panko breadcrumbs
2 scallions, finely chopped
2 teaspoons Old Bay seasoning
Kosher salt
Finely grated zest of 1 lemon, plus 1 teaspoon fresh juice
1/4 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon vegetable oil
4 brioche buns, split and toasted
2 cups shredded iceberg lettuce, for serving
Preparation
In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.
In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.
Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.
