These burgers are a great meal to have whilst the weather is still warm and Summer is still in the air. The fish in the recipe extends the prawns but doesn’t dampen their flavor and make this an economical but indulgent meal.
If you’re using frozen prawns or fish, defrost them in the fridge on paper kitchen towel to absorb the extra moisture that fresh fish doesn’t have.
- 250g white fish fillet
- 200g shelled and cleaned prawns
- 6 spring onions, roughly chopped
- 1tsp lemon pepper
- 2tbs mayonnaise + 1/2 cup for the sauce
- 2tbs baby capers
- 4 brioche rolls
- 2 cups mixed greens
Chop the fish into rough chunks and place half of them in a food processor, pulse for 20 seconds, then add the rest of the fish, all of the prawns, spring onions, mayonnaise and lemon pepper
Pulse again for 20 seconds. Scoop the mixture out and form 4 large patties
Chill in the fridge uncovered for at least half an hour before cooking
Heat a little oil in a non-stick frypan and when it is quite hot add the burgers. Brown on one side for about 5 minutes before carefully turning the burgers over (these are super soft so be careful with them!)
Mix a couple of tablespoons of drained baby capers with 1/2 a cup of mayonnaise. If you like a bit of a kick like we do, add some Sriracha sauce with the mayonnaise.
Spread the mayonnaise on the bottom of the bun and slide the prawn burger on top. Pop on a generous handful of greens and another smear of mayo on the top bun.
Serves 4Back to Blog Page