Place all ingredients (except extra 1/3 cup panko) in food processor and pulse until a thick and even purée. Should be thick enough that it sits on a spatial without the urge to fall off. If not thick enough add more panko.

Place the additional 1/3 cup panko on a plate. Oil your hands and create patties in your plan. Coat each side with panko.

You can cook patties now but if you have time to refrigerate an hour, they stay together better while cooking.

Heat 2 tbsp oil in a sauté pan over medium heat. Cool burger 2-4 minutes per side. Serve with your favorite toppings!