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Prawn burgers with tomato, avocado and basil mayonnaise
Prawn burgers with tomato, avocado and basil mayonnaise
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Elevate prawn burgers with charcoal brioche buns for a show-stopping twist.
Ingredients:
  • 150g mayonnaise
  • 60g sour cream
  • 187.50 ml basil leaves
  • 1 lemon, zest finely grated, juiced
  • 1 garlic clove, smashed
  • 650g raw banana prawns, peeled, deveined
  • 25g breadcrumbs
  • Olive oil, for brushing
  • 40g butter, at room temperature
  • 4 Charcoal Brioche Burger Buns, split
  • 8 butter lettuce leaves
  • 1 large truss tomato, sliced
  • 1 avocado, peeled, pitted, sliced
  • 1 small red onion, thinly sliced
Instructions:
  • Combine mayonnaise, sour cream, basil, lemon zest, 2 tablespoons lemon juice, and garlic in a food processor until smooth. Season with salt and pepper. Set aside ½ cup of basil mayonnaise for serving.
  • Combine the prawns and breadcrumbs with the remaining basil mayonnaise in a food processor. Pulse until everything is mixed and the prawns are slightly chopped, about 15-20 times.
  • Place a sheet of baking paper on a baking tray. Shape the mixture into four 1.5cm-thick patties that match the width of the buns. Transfer the patties to the tray and chill in the refrigerator for 30 mins or until firm.
  • Get the barbecue flat plate ready and heat it to medium. Brush oil on the prawn patties, then lightly sprinkle with salt. Grill the patties for 2½-3 mins on each side until crispy and fully cooked.
  • Spread butter evenly on the cut sides of the buns and grill them on the barbecue for 1-2 minutes, or until toasted.
  • Layer the bun bases with crisp lettuce and juicy patties. Add a slice of ripe tomato on top of each patty. Finish by spreading the reserved basil mayonnaise, creamy avocado, and sliced onion. Finally, crown the burgers with the bun tops.

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