Place part of the shrimp with the chopped onion, cornstarch, and salt into a food processor and blend until a smooth paste forms

Add the remaining shrimp and pulse gently until small chunks are evenly mixed in

Shape the mixture into even patties using lightly damp hands and refrigerate until well chilled

Mix the coleslaw with mayonnaise and fresh lime juice then season lightly and chill until ready to use

Set up a breading station with flour, beaten eggs, and panko in separate shallow bowls

Coat each chilled shrimp patty in flour, then egg, then panko, pressing gently so the crumbs adhere

Heat vegetable oil in a heavy skillet until shimmering and ready for frying

Fry the patties in batches until golden brown and cooked through, turning once for even color

Drain the cooked patties on paper towels to remove excess oil

Assemble the burgers by placing each patty on a bun, adding sauce and a generous scoop of slaw, then topping with the bun