Ingredients:

1 cup plus 2 teaspoon vegetable oil,
1/2 cup each diced celery, green bell pepper, and onion.
1 1/2 teaspoon Cajun seasoning,
1 large clove garlic, minced.
2 scallions, finely chopped.
1 1/2 pounds medium shrimp, peeled and deveined.
2 large eggs,
1 3/4 cups panko (dried Japanese breadcrumbs),
1/2 teaspoon salt,
6 ounces fully cooked andouille sausage, finely chopped.
1/3 cup light mayonaise,
4 (4-inch long) pieces French bread, split, toasted.
2 cups shredded romaine lettuce,
6 tomato slices.

Directions:

Heat 2 teaspoon oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir scallions and let cool.

In a food processor, finely chop 1 cup of the shrimp. With a chef's knife, coarsely chop remaining shrimp.

In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.

In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.

Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the bread crumbs on a piece of waxed paper. Shape shrimp mixture into patties using BurgerMate. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.

Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.