Shrimp & Scallion Burgers with Crispy Pancetta

• 1 ¼ lbs shrimp, peeled and deveined
• 6-8 tbsp panko bread crumb
• 3 scallions, ends trimmed and finely chopped
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp Lemon Mayonnaise
• 1 lemon zest finely grated
• ½ tsp kosher or sea salt
• 1/8 tsp freshly ground black pepper

Toppings:

• 8 thin slices pancetta
• 4 English muffins split
• Olive oil
• 2 tbsp finely chopped scallion greens

To Make:

1. Wrap the shrimp in paper towels and squeeze out the excess moisture. In a food processor fitted with a metal blade, pulse the shrimp until roughly chopped. Mix the shrimp with the remaining patty ingredients, starting with 6 tbsp panko. Gently squeeze a bit of the mixture to see if it clumps; if not, add up to 2 tbsp more panko. Freeze for 5 minutes. Form four patties of equal size, each about ¾ inches thick. Cover and refrigerate for at least 30 minutes; 2 hours is better.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof griddle.

3. Cook the pancetta on the griddle until crisp, 6 to 8 minutes, turning occasionally. Drain on paper towels. Increase the temperature of the grill to high heat (450° to 550°F). Keep the griddle on the cooking grates.

4. Brush the patties on both sides with the oil. Place the patties on the griddle and cook over direct high heat, with the lid closed, until golden and firm, 6-8 minutes turning once. During the last 30 seconds of grilling time, toast the English muffins on the cooking grate, cut sides down, over direct heat.

5. Build each burger on a muffin with a patty, Lemon Mayonnaise, pancetta and scallions. Top with top bun half and serve warm.