Finely mince the garlic cloves and thinly slice the scallions. Pat the chopped shrimp dry with paper towels to remove excess moisture, which helps the burgers bind better and fry more crisply. In a food processor, pulse half the shrimp (about 10 oz) with the minced garlic until it forms a rough paste—this creates a binder for the burgers. Transfer the paste to a bowl and fold in the remaining chopped shrimp, sliced scallions, lemon zest (if using), paprika, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.

Divide the shrimp mixture from Step 1 into 4 equal portions and shape each into a compact ball. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs. Working with one ball at a time, coat it lightly in flour, shaking off excess, then dip into the egg mixture to coat completely. Press the egg-coated ball firmly into the panko, pressing gently on both sides so the breadcrumbs adhere well. Gently flatten each breaded ball into a patty about 3/4 inch thick. I like to let the breaded patties chill in the refrigerator for 15-20 minutes before frying—this helps them hold together better during cooking.

Heat the neutral oil in a large skillet over medium-high heat until it shimmers and reaches about 350°F (test by dropping a small breadcrumb in—it should sizzle immediately). Carefully place the breaded patties into the hot oil, working in batches if needed to avoid crowding the pan. Fry for 2-3 minutes on the first side until golden brown and crispy, then carefully flip and fry for another 2-3 minutes on the second side until equally golden. Transfer the cooked patties to a paper towel-lined plate to drain excess oil. The exterior should be crunchy while the shrimp inside stays tender and juicy.

While the patties fry, butter the cut sides of the brioche buns generously and toast them in a separate skillet or toaster oven until golden and crispy—this prevents them from getting soggy. Once the patties are done frying, assemble each burger: spread a thin layer of bang bang sauce on the bottom bun, then layer with one fried patty, a small handful of shredded iceberg lettuce, and a few slices of gherkins. Top with the toasted bun top and serve immediately. I find that the lettuce and gherkins provide a refreshing crunch and acidity that balances the rich, spicy sauce beautifully.