• 1 small red onion, thinly sliced
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons Momofuku Rice Vinegar
• ½ cup mayonnaise
• 1 tablespoon Momofuku Chili Crunch
• 1 pound shrimp, peeled
• Momofuku Seasoned Salt, Spicy or Savory
• olive oil
• Momofuku Soy Sauce
• ¼ head iceberg lettuce, shredded
• 4 burger buns, warmed in the oven

First, prepare your toppings. Toss thinly sliced onions with sugar, salt, and Rice Vinegar in a bowl and set aside. Combine mayonnaise and 1 tablespoon of Momofuku Chili Crunch. Taste and add more if you want to level up your spice.

Then, prepare your burgers. Place about a third of your shrimp in a food processor and blend until it becomes a smooth paste. Add remaining shrimp and 2 teaspoons of your preferred Momofuku Seasoned Salt. (We do a combo of 1 teaspoon of Savory and 1 teaspoon of Spicy.) Pulse until the remaining shrimp are chopped into larger chunks and blended into the paste.

Heat 1 tablespoon of olive oil in a large skillet over high heat. Coat your hands in more olive oil, then roll the shrimp mixture into 4 evenly sized balls. Place shrimp balls onto the hot skillet and using a spatula, flatten them so they are about 3 inches in diameter. Add 2 shakes of Momofuku Soy Sauce to each burger and cook for 2 minutes. Flip, add 2 more shakes of Momofuku Soy Sauce to each burger and cook for 2 more minutes, then remove.

Build your burgers. Start with a warmed bun, then spread both sides with the spicy mayonnaise. Add the shrimp burger, shredded iceberg, and pickled onions.