Description of this recipe
These Crispy Prawn Burgers are a delightful twist on the classic burger, offering a light yet satisfying meal packed with flavor and texture. Featuring juicy prawn patties coated in crispy panko breadcrumbs, nestled in soft brioche buns, and complemented by fresh toppings and a flavorful sauce, these burgers are a guaranteed crowd-pleaser.
Why you will love this recipe
You’ll fall in love with these Crispy Prawn Burgers for several reasons. Firstly, they offer a refreshing alternative to traditional beef burgers, perfect for seafood lovers or anyone looking for a lighter option. The combination of the succulent prawn patty with the crunchy panko crust provides a delightful textural contrast. The customizable toppings and sauce allow you to tailor the burger to your preferences, ensuring a perfect bite every time. Additionally, the recipe is relatively quick and easy to prepare, making it ideal for a weeknight dinner or a weekend gathering.
Ingredients:
Prawn patties:
- 400g / 14oz fresh OR 500g/1lb frozen raw peeled prawns (shrimp) (Note 1)
- 1 garlic clove, minced
- 1/4 cup green onion, finely sliced
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crumbing:
- 1 egg, lightly whisked with a fork
- 1/2 cup plain flour (all-purpose flour)
- 1 1/4 cups panko breadcrumbs
- 1/2 cup olive oil, or any neutral flavoured oil (vegetable, canola etc)
Burgers:
- 4 brioche buns (10-12cm / 4-5″ wide) or other soft white buns, lightly toasted
- 1 1/2 cups shredded iceberg lettuce or cos lettuce (romaine)
- Gherkins, finely sliced
- Bang Bang Sauce (recommended!), Tartare Sauce (use this one), Peri-naise, even ketchup!
Preparation:
Step 1: Thaw the Prawns
If using frozen prawns, thaw them thoroughly. Place the frozen prawns in a colander under cold running water until fully thawed. Once thawed, gently squeeze out any excess water. This step is crucial to prevent the patties from becoming soggy. Discard any excess water. You should lose about 20% in weight due to the water content. Chop the thawed prawns into approximately 8mm or 1/3-inch pieces.
Step 2: Prepare the Prawn Mixture
In a jug large enough to accommodate a stick blender, combine half of the chopped prawns with the minced garlic. Use a stick blender to blitz the mixture until it forms a paste. It doesn’t need to be perfectly pureed; a slightly chunky texture is perfectly fine. Scrape the prawn paste into a mixing bowl. Add the remaining chopped prawns, finely sliced green onion, salt, and pepper to the bowl. Mix all ingredients together thoroughly. The resulting mixture will be somewhat loose, but this is normal and will firm up during cooking.
Step 3: Set Up the Dredging Station
Prepare three shallow bowls or dishes for the dredging process. In the first bowl, place the plain flour. In the second bowl, lightly whisk the egg with a fork. On a plate, spread out the panko breadcrumbs. Ensure there is enough space on the plate to press and coat the patties evenly.
Step 4: Form and Crumb the Patties
Slightly dampen your hands to prevent the prawn mixture from sticking. Take a portion of the prawn mixture and gently roll it into a ball. Coat the ball in the flour, ensuring it is evenly covered. Dip the floured ball into the whisked egg, allowing any excess egg to drip off. Transfer the egg-coated ball to the plate of panko breadcrumbs. Press down on the ball to flatten it into a patty, making it slightly larger than the size of your burger bun, as it will shrink slightly during cooking. Flip the patty using a spatula and press down again to ensure the panko breadcrumbs adhere to both sides and the edges. Remove the crumbed patty with a spatula and place it on a separate plate. Repeat the process with the remaining prawn mixture until you have formed all the patties.
Step 5: Cook the Patties
Heat the olive oil (or your preferred neutral-flavored oil) in a large non-stick pan over medium-high heat. Ensure the pan is hot before adding the patties. Carefully place the crumbed prawn patties into the hot oil, making sure not to overcrowd the pan. Cook the patties for approximately 2 minutes on each side, until they are golden brown and crispy. Remove the cooked patties from the pan and place them on a paper towel-lined tray to drain any excess oil.
Step 6: Assemble the Burgers
Lightly toast the brioche buns or other soft white buns. Spread your chosen sauce (Bang Bang Sauce, Tartare Sauce, Peri-naise, or even ketchup) on the base of each bun. Place a crispy prawn patty on top of the sauce. Add finely sliced gherkins over the patty. Pile shredded iceberg lettuce or cos lettuce (romaine) on top of the gherkins. Spread more sauce on the lid of the bun and place it on top of the lettuce. Serve immediately and enjoy!
COOKING Rating:
4.5/5 Stars
Serving Suggestions:
Serve these Crispy Prawn Burgers with a side of homemade fries or sweet potato fries for a complete meal. Coleslaw, a fresh salad, or onion rings also make excellent accompaniments. For a lighter option, serve the burgers open-faced on a bed of lettuce.
Tips:
- To prevent the prawn patties from falling apart, ensure the prawns are thoroughly thawed and excess water is removed.
- When blitzing the prawns, don’t over-process them. A slightly chunky texture adds to the overall appeal of the burger.
- Use slightly wet hands when forming the patties to prevent the mixture from sticking to your hands.
- Make sure the oil is hot before adding the patties to ensure they get a crispy crust.
- Don’t overcrowd the pan when cooking the patties, as this will lower the oil temperature and result in soggy patties. Cook in batches if necessary.
- For an extra burst of flavor, add a pinch of chili flakes or a dash of hot sauce to the prawn mixture.
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Nutritional Information:
(Estimated, per burger, without sides)
Calories: Approximately 450-550 calories
Protein: 25-35g
Sodium: 500-700mg
Conclusion
These Crispy Prawn Burgers are a fun and flavorful way to enjoy seafood in a classic burger format. The crispy panko crust, juicy prawn filling, and customizable toppings make them a satisfying and versatile meal option. Whether you’re a seafood enthusiast or simply looking for a creative twist on the traditional burger, this recipe is sure to impress.
5 Questions and Answers about this recipe
Q1: Can I use pre-cooked prawns for this recipe?
A: It’s not recommended to use pre-cooked prawns for this recipe. Raw prawns provide the best texture and flavor when blitzed and formed into patties. Pre-cooked prawns may become rubbery or dry during the cooking process.
Q2: What can I use as a substitute for panko breadcrumbs?
A: If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but the texture will be slightly different. Panko breadcrumbs are larger and create a crispier crust. You can also try using crushed cornflakes or rice Krispies for a gluten-free option.
Q3: Can I make the prawn patties ahead of time?
A: Yes, you can prepare the prawn patties ahead of time. Form and crumb the patties, then place them on a parchment-lined tray, cover them with plastic wrap, and refrigerate for up to 24 hours. Cook them just before serving.
Q4: What other sauces would go well with these burgers?
A: While Bang Bang Sauce, Tartare Sauce, and Peri-naise are excellent choices, other sauces that would complement these burgers include sriracha mayo, aioli, a lemon-herb mayonnaise, or even a simple sweet chili sauce.
Q5: Can I bake these burgers instead of frying them?
A: Yes, you can bake the burgers for a healthier option. Preheat your oven to 400°F (200°C). Place the crumbed patties on a baking sheet lined with parchment paper. Spray the patties with cooking oil and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
