In a medium bowl, mix together ½ cup mayonnaise, 1 tablespoon lemon juice, 2 tablespoons diced pickles, 1 teaspoon Dijon mustard, and 1 teaspoon sugar until smooth. Set aside.

Heat a non-stick fry pan over medium heat and add a splash of oil. Toast the potato buns cut-side down for about 2-3 minutes until golden brown.

Rinse the shrimp under cold water. Chop 15 into small pieces and set aside. Cut 5 into larger chunks.

In a large bowl, combine the chopped shrimp, 1 teaspoon salt, ½ beaten egg, ½ tablespoon dried parsley flakes, ¼ diced onion, 1 tablespoon potato starch, and ¼ cup plus 2 tablespoons Korean breadcrumbs.

Shape the mixture into two even round patties, about ¾ inch thick, and roll in breadcrumbs for crunch.

In a frying pan, heat oil over medium heat and fry each patty for about 3-4 minutes until golden brown.

Assemble the burgers by layering lettuce, cheese, and hot fried shrimp patty on the toasted bun. Add tartar sauce and any additional toppings.