Miso Shrimp Burgers

• 1/2 cup chopped scallions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons white miso
• 1 teaspoon packed lime zest plus 1 Tbsp. fresh juice
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 2 large eggs, lightly beaten
• 3/4 cup plus 1 Tbsp. mayonnaise, divided
• 1 1/2 pounds peeled and deveined raw medium shrimp, divided
• 1 cup finely crushed crispy wontons (about 3 1/2 oz.), divided
• 1/4 cup olive oil, divided
• 6 kaiser rolls, split and toasted

1. Whisk together scallions, cilantro, miso, zest, juice, salt, cayenne pepper, eggs, and 1 tablespoon of the mayonnaise in a large bowl until smooth.
2. Coarsely chop 1 pound of the shrimp into 1/4-inch pieces. Place remaining 1/2 pound shrimp in a food processor; pulse until finely chopped, 6 to 7 times. Add all chopped shrimp and 1/2 cup of the wontons to egg mixture; stir well to combine. Shape into 6 (3-inch-wide, 1-inch-thick) patties. Place patties on an aluminum foil-lined baking sheet. Cover and chill 1 to 24 hours.
3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Coat top side of patties with remaining 1/2 cup crushed wontons. Add half of patties, crusted side down, to skillet. Cook until edges are golden brown, 5 to 6 minutes. Carefully turn, and cook until shrimp turn pink and patties are cooked through and lightly crisp, 4 to 5 minutes. Repeat with remaining oil and patties.
4. Spread 1 tablespoon of the remaining 3/4 cup mayonnaise on each cut side of rolls. Top bottom halves with 1 patty and 1/3 cup slaw. Cover with top halves of buns, and serve immediately.

scallions, fresh cilantro, white miso, lime zest, kosher salt, cayenne pepper, eggs, mayonnaise, shrimp, crispy wontons, olive oil, kaiser rolls

Taken from www.myrecipes.com/recipe/miso-shrimp-burgers (may not work)