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

Heat a non-stick skillet and lightly grease it with oil or butter. Toast the inner sides of the potato buns for about 2-3 minutes until golden brown.

Rinse 20 medium-sized shrimp under cold water. Dice 15 shrimp into small pieces and chop the remaining 5 into larger chunks.

In a medium mixing bowl, combine chopped shrimp, 1/2 teaspoon of salt, 1/2 of an egg (beaten), 1/2 tablespoon of dried parsley flakes, 1/4 of a diced onion, 1 tablespoon of potato starch, and 1/4 cup plus 2 tablespoons of breadcrumbs. Mix well and form into patties.

Roll the formed shrimp patties in 1/2 cup of breadcrumbs until coated.

Heat oil in the skillet and fry the patties for about 3-4 minutes on each side until golden brown.

Assemble the burger with the toasted bun, lettuce or cabbage, the shrimp patty, and drizzle with tartar sauce. Add any desired toppings.