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1
For the burgers: Divide the shrimp in half.
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2
Coarsely chop one half and set aside.
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3
Place the remaining shrimp into the bowl of a food processor and pulse 5 times.
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4
In a large bowl, mix together the panko, eggs, hot sauce, garlic, seafood seasoning, and black pepper.
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5
Mix in the pureed shrimp, parsley, chives, jalapenos, and green onions.
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6
Add the coarsely chopped shrimp and stir to combine.
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7
To moisten the mix a bit more, add some olive oil.
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8
Form the mixture into 8 patties and place on a parchment-lined baking sheet.
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9
Chill for 20 minutes in the freezer or 2 hours in the fridge.
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10
In a large frying pan over medium-high heat, add the canola oil to generously cover the bottom of the pan.
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11
Once the oil is hot, fry 4 burgers at a time, 4 to 6 minutes per side.
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12
Transfer to a paper towel-lined plate and cover with foil.
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13
Repeat with the remaining 4 burgers.
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14
For the butter: In a small saucepan over low heat, combine the butter, lemon juice and zest, and capers.
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15
Cook until melted, about 2 minutes.
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16
To build the burgers, brush the buns with butter and lay the patties on the bottom of the hamburger bun.
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17
Top with bacon pieces and lettuce.
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18
Serve immediately.
