Recipe: Bob Hart’s Perfect Prawn Burgers

We have discussed, in the past, the fact that Americans insist on calling blameless prawns ? even mighty king prawns ? shrimp. Which, in my view, is not only wrong, but is also disrespectful and downright rude. Despite which, it was in the US that I first encountered one of these burgers, for which I will be eternally grateful. And once you try one, or possibly four, so will you.

INGREDIENTS

•          1 ?thick slice white sandwich bread, torn into large pieces
•          1 kg (headless weight) green king prawns (medium kings) – peeled, deveined, and patted dry
•          1/4 ?cup Best Foods mayo
•          4 ?spring onions, finely chopped
•          2 ?tbs flat leaf parsley, finely chopped
•          2 ?tsp lemon zest, grated
•          Pinch cayenne pepper
•          Sea salt and freshly ground pepper

 

METHOD

?1. Pulse bread in food processor to make soft, coarse crumbs, about 10 pulses. Transfer to a bowl and set aside.?

2. Pulse prawns in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer to a second bowl.?

3. Combine mayonnaise, spring onions, parsley, lemon zest, cayenne, salt, and pepper in a bowl until well mixed, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently mix together.

?4. Scrape prawn mixture on to a work surface, divide into 4 equal portions, and loosely pack each into a 3cm (approx) thick patty. Cover and chill the patties for at least 30 minutes or up to 3 hours.?

5. Clean and oil your barbecue grill ? either a gas grill, a charcoal insert on a Weber kettle, or a cast iron grill on a kamado grill for best results. Heat to medium hot.

Lightly brush the patties with oil and place them on the grill. Turn them through 90 degrees after 3 minutes, and flip after another three. Cook for 3 minutes and turn through 90 degrees. The patties, should , at that point, be lightly browned and cooked through. Lift them off the grill, place on a warm platter and tent loosely with foil. Rest for at least 5 minutes, and then serve on lightly toasted brioche rolls which you have brushed with mayo before layering them first with lettuce, then the patty, a few slices of salt-and-lime-pickled onions and the herb mayo of your choice. I often add some thinly diced dill pickles or caper berries, but that’s your call. But just don’t call them shrimp burgers OK? They’re bloody prawns!