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Aromatic prawn smash burgers

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Aromatic prawn smash burgers

Name: Aromatic prawn smash burgers
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 900g roasting potatoes skin on and scrubbed clean, cut into 1cm thick chips; 2 tbsp olive oil; 2 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp urucum seeds (see tip, below); 1 tsp1 fenugreek seeds; 1 small cinnamon stick (2g); 1½ tsp sumac; ½ tsp garlic powder; ½ tsp paprika; 300g peeled raw king prawns; 60g mango chutney; 50g pancetta cubes or lardons; 10g spice blend; 1 tsp toasted sesame oil; 1 tbsp neutral oil plus extra for shaping and for the spatula; 2 brioche burger buns halved; 20g picked coriander; 1 red chilli finely chopped; ½ white onion halved and thinly sliced; 1 lime half juiced, half cut into wedges; 40g mayo; 40g mango chutney

Ixta Belfrage

Published: August 13, 2025 at 5:11 PM

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Serves 2

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 5 out of 5.1 ratingRate

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Indulge in burgers which feature crispy prawn patties that pack a serious punch, thanks to a homemade toasted spice blend, a zesty salad and mango jam

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These crispy prawn patties pack a serious punch, thanks to a homemade toasted spice blend featuring one of my favourite Brazilian ingredients, urucum, the seeds of a red peppery berry native to the Amazon. Served with a zesty coriander, lime and onion salad and finished with mango jam, this burger ticks all the sweet, sour and salty boxes.

Ingredients

Nutrition

Units:

MetricUS

900g roasting potatoes

skin on and scrubbed clean, cut into 1cm thick chips
2 tbsp olive oil

For the spice blend

2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp urucum seeds

(see tip, below)
1 tsp1 fenugreek seeds
1 small cinnamon stick

(2g)
1½ tsp sumac
½ tsp garlic powder
½ tsp paprika

For the prawn burgers

300g peeled raw king prawns
60g mango chutney
50g pancetta cubes or lardons
10g spice blend
1 tsp toasted sesame oil
1 tbsp neutral oil

plus extra for shaping and for the spatula

To serve

2 brioche burger buns

halved
20g picked coriander
1 red chilli

finely chopped
½ white onion

halved and thinly sliced
1 lime

half juiced, half cut into wedges
40g mayo
40g mango chutney

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Nutrition: Per serving

kcal1246
fat49g
saturates9g
carbs147g
sugars37g
fibre12g

high
protein47g
salt7.54g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Line a large, flat baking tray with baking parchment. Toss the potatoes with the oil and 1 tsp fine sea salt and spread them out into an even layer on the tray.
step 2

Roast for 25 mins in the middle of the oven, then stir and bake for another 5-10 mins, or until golden brown and crisp.
step 3

Meanwhile, make the spice blend. Add the coriander and cumin seeds, peppercorns, urucum, fenugreek seeds and cinnamon to a medium pan on a medium heat. Toast until fragrant, about 2-3 mins. Transfer to a spice grinder and blitz until coarsely ground (I prefer a little texture, rather than a fine powder). Stir in the sumac, garlic powder and paprika.
step 4

Tip all the ingredients for the burgers into a food processor apart from the oil, add ½ tsp fine salt and pulse to get a thick, sticky and slightly textured paste. With oily hands, divide into four portions, around 100g each.
step 5

Heat a large, non-stick frying pan on a medium-high heat and toast the buns until golden brown, then transfer to the oven to keep warm. Pour in the 1 tbsp oil and increase the heat to high. Oil your spatula (to ensure the patties don’t stick to it). Once the pan is very hot, add the prawn mix two mounds at a time and squash with the spatula to get thin patties, approx 10cm wide. Fry for 2 mins on one side, and 3 mins on the other until fully cooked, crisp and browned. Transfer to a warm oven while you fry the next two.
step 6

Mix the coriander, chilli and onion together with the lime juice. Spread the mayo and mango chutney over the base of the buns. Top with two patties per bun, then the coriander, chilli and onion, then finish with the top of the bun. Serve with the lime wedges and chips on the side.

Recipe tip

You can buy the seeds online (search for ‘annatto seeds’). If you can’t get hold of them, double the amounts of sumac and sweet paprika.

Recipe from Good Food magazine, September 2025

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