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Rinse your shrimp under cool water and place in a bowl. Add to the freezer to sit for 10 minutes. Once they are cold, add the shrimp (peeled, deveined and tail off) to a cutting board. Begin chopping them up to a relatively coarse looking finish. Feel free to chop them up very finely if you like that! Add the chopped shrimp to a bowl along with the minced garlic and panko crumbs. Set out a pan lined with wax paper and begin making ¼ lb size patties from the chopped shrimp. Place them on the paper and repeat until you have 3-4 patties. Next, season the outside of the patties with the Korean BBQ Season or any seasoning of your liking. Season both sides, then place the shrimp into the fridge to set.
Preheat a high heat fire (around 400F) adding a cast iron skillet. Carefully add frying oil to the skillet that is ¼ inch deep.
Once the oil has reached 325-350F, add your shrimp burgers to the skillet and cook for about 3-4 minutes per side or until they are 145F internal. After you have flipped them over, top each burger with Monterey Jack Cheese and cover the skillet. Let the cheese melt, then pull the burger to cool.
Begin building your burger with bun on the bottom, mayonnaise, shrimp patty, sliced avocado, gochujang sauce and fried onions.