All the flavours of a prawn cocktail, but in a tasty burger! The patties will be quite soft, so grease them liberally to prevent sticking on the bars of your grill, and use a wide spatula to turn them.
If you love a prawn cocktail, then you'll love these burgers! Pop them on the BBQ and enjoy alfresco on a hot, sunny day.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
524
Ingredients
For the burgers
450g
raw peeled king prawns
4
spring onions, roughly chopped
1Tbsp.
sundried tomato paste
250g
pork mince
2Tbsp.
cornflour
Vegetable oil, to grease and rub
To serve
1
ripe avocado, halved, destoned and thinly sliced
Juice 1/2 lemon
6
brioche or sesame burger buns, split,
6Tbsp.
seafood/marie rose sauce
6
large pickled gherkin slices
1/4
iceberg lettuce, shredded
Directions
Step 1For the burgers, pulse 300g of the prawns in a food processor with the spring onions, sundried tomato paste, 11/2tsp fine salt and some freshly ground black pepper until finely chopped. Empty into a large bowl. Roughly chop the remaining 150g prawns and add to the bowl with the pork mince and cornflour. Mix thoroughly (using your hands is easiest). Patties. Arrange on a lightly greased plate, cover and chill for 2hr, to firm up.
Step 2Rub the burger patties generously with oil, then barbecue or griddle over low heat for 15-18min, turning halfway, or until cooked through. Towards the end of cooking, barbecue or griddle the burger buns (cut-side down), until toasted.
Step 3To serve, in a small bowl toss the avocado slices and lemon juice. Spread 1/2tbsp seafood/marie rose sauce over the bases of the toasted buns. Drain the avocado and lay on to the bases, then top with the burger patties, gherkin slices and some shredded lettuce. Add a drizzle more seafood/marie rose sauce to each and finish with the burger lids. Serve.
GET AHEAD:
Prepare to end of step 2 up to a day ahead. Keep chilled. Complete recipe to serve.
Per serving:
Calories: 524
Protein: 29g
Total fat: 28g
Saturates: 8g
Carbs: 37g
Total sugars: 5g
Fibre: 3g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
