* Percent Daily Values are based on a 2000 calorie diet.
Shrimp burger with sriracha mayo
An easy burger with a spicy sauce
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: British
Servings: 4people
Calories: 298kcal
Author: Rosie Reynolds
Equipment
Food processor
Frying pan
Ingredients
600graw prawns
2spring onionsfinely chopped
1red chillideseeded and finely chopped
small handful of corianderstems and leaves separated and finely chopped
1/2zest of lime
1tbsplight-flavoured oil
sea salt
freshly ground black pepper
For the Sriracha mayo:
2 1/2tbspmayonnaise
1 1/2tbspSriracha chilli sauce
To serve:
4sesame-seed buns
handful of rocket
1avocadopeeled and sliced
Method
Put half of the prawns into the bowl of a food processor and pulse a couple of times until roughly chopped, then tip out into a mixing bowl. Add the remaining prawns to the food processor and pulse until a coarse, paste-like texture is achieved. Add to the bowl with the chopped prawns. Mix in the spring onions, chilli, coriander and the lime zest, along with plenty of seasoning.
Divide the burger mixture into four equal parts. Heat the oil in a large non-stick frying pan (skillet) set over a medium-high heat. When the oil is hot, spoon the portions of burger mixture into the pan and gently flatten to form four burger shapes. Fry for six minutes, turning halfway through.
Meanwhile, make the Sriracha mayo by simply mixing the mayonnaise and Sriracha sauce together.
Split the buns and toast the cut sides. Spread the buns with spicy mayo, then add a little rocket, some avocado slices and a shrimp burger to each. Chop the zested lime in half, for squeezing, if you like.
Notes
Make ahead:The burger mix can be made in advance, covered and chilled for up to two days. The Sriracha mayo can be made and chilled for up to one week.The shortcut:Whizzing the shrimp to a paste ensures that the proteins hold the burgers together without the need for binders, such as eggs. Scoops of burger mix are fried and roughly shaped in the pan, so no fiddly shaping here.