Pulse ⅔ of the shrimp, the bread crumbs, the egg, and seasoned salt in a food processor to form a thick paste. Coarsely chop the rest of the shrimp. Combine the shrimp mixture with the shopped shrimp. If the mixture is very wet, sprinkle in a little bread crumb at a time to thicken the mixture to the consistency of thick porridge.

Form 2 patties with the shrimp mixture and place on a plate. Refrigerate for 30 minutes to help the burgers stay firm.

When ready to cook, heat a thin layer of oil or butter in a skillet over medium-high heat. Add the burgers and let them cook until crispy on each side, about 7 minutes per side.

For the greens, heat the butter and garlic in a skillet over medium heat. When the butter foams and the garlic is fragrant but not browned, add the greens and soy sauce. Toss for 3 minutes to wilt the greens, then serve over the shrimp burgers with lemon wedges.

Enjoy!