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Prawn & lime guacamole burgers

Prawn & lime guacamole burgers on a serving board

Prawn & lime guacamole burgers

Name: Prawn & lime guacamole burgers
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 400g raw king prawns; 300g skinless, boneless cod fillets cut into large pieces; ½ small bunch of coriander; ½ tsp chilli flakes; 1 garlic clove crushed; 3cm piece of ginger peeled and finely grated; 2 tsp rapeseed oil (optional); 50g cornflour (optional); 4 brioche burger buns split; ½ lettuce shredded; ½ red onion thinly sliced; 5 radishes thinly sliced; 1 lime juiced; 2 ripe avocados peeled, stoned and halved; ½ small bunch of coriander roughly chopped; 1 lime juiced; 70g mayonnaise; 1 tbsp hot sauce (such as sriracha)

Esther Clark

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Serves 4

Easy

Prep: 45 mins

Cook: 10 mins

plus 1 hr chilling

A star rating of 4.7 out of 5.27 ratingsRate

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Pair these Aussie-inspired prawn burgers with punchy pickles – for a shortcut, you can use shop-bought guacamole and chilli mayo

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

400g raw king prawns
300g skinless, boneless cod fillets

cut into large pieces
½ small bunch of coriander
½ tsp chilli flakes
1 garlic clove

crushed
3cm piece of ginger

peeled and finely grated
2 tsp rapeseed oil

(optional)
50g cornflour

(optional)
4 brioche burger buns

split
½ lettuce

shredded

For the pickles

½ red onion

thinly sliced
5 radishes

thinly sliced
1 lime

juiced

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)

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Nutrition: per serving

kcal679
fat34g
saturates8g
carbs51g
sugars11g

low
fibre5g
protein39g
salt2.84g

Method

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 4.7 out of 5.27 ratings

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