For the pickles

For the guacamole

  • 2 ripe avocados, peeled, stoned and halved
  • ½ small bunch of coriander, roughly chopped
  • 1 lime, juiced

For the chilli mayo

  • 70g mayonnaise
  • 1 tbsp hot sauce (such as sriracha)


  • STEP 1

    Tip 300g of the prawns into a food processor with the cod, coriander, chilli flakes, garlic, ginger and 1 tsp salt. Pulse until the mixture comes together, then tip out into a large bowl. Roughly chop the remaining prawns and stir these through the prawn and cod mixture. Form the mixture into four even-sized patties using damp hands. Cover and chill for 1 hr.

  • STEP 2

    For the pickles, tip the onions and radishes into a non-metallic bowl with the lime juice and a pinch of salt, then set aside to pickle for 30 mins.

  • STEP 3

    Meanwhile, make the guacamole. Scoop the avocado flesh into a bowl and gently mash (try to retain some chunkiness) with a fork, then fold in the coriander, lime juice and a large pinch of salt. For the chilli mayo, mix the mayonnaise and hot sauce together. Set both aside until ready to use.

  • STEP 4

    Light the barbecue and wait until the coals are ashen, then cook the burgers for 3-4 mins on each side until golden and cooked through. Alternatively, heat the rapeseed oil in a large frying pan over a medium-high heat. Dust the burgers in the cornflour, then fry for 4 mins on each side until golden and crisp. Keep warm on a plate. Lightly toast the cut side of the buns on the barbecue or in the pan, then top with the burgers, guacamole, lettuce, pickled onions and chilli mayo.


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A star rating of 4.8 out of 5.8 ratings