Homemade fresh prawn patties with a crispy and crunchy coating. These, assembled with a couple of pickled shallot and cucumbers and a dollop of andalouse sauce, make an ideal summer prawn burger.
The idea of these prawn burgers came to me the same day when I made the sardines burgers for this blog (check out the recipe here). While eating them, I got thinking how much I love fish burgers! Even though I like having a good beef burger, whenever I’m in a place where they make a bomb fish burger, I can’t resist. Prawns in general are a big part of my day to day meals and I have them quite frequently. Therefore, they were the perfect fit for my next burger.
Quick pickled vegetables
I only started quick pickling this summer and I’m already hooked! It’s so easy to prepare and in less than a day you can already enjoy these pickles. To go along with the burger I chose to pickle a batch of cucumbers with star anise for extra sweetness and shallots with peppercorns and rosemary for an earthy flavour.
All you have to do is prepare the vegetables by slicing them and choose the accompanying aromatics, as preferred. Then, place them in sterilised glass jars. In a small pan on medium heat bring to a boil together water, vinegar, salt and sugar. Once the mixture starts boiling remove from the heat and gently fill the jars until all the vegetables are covered. Seal the jars and let them cool before placing in the refrigerator. You can enjoy the first pickled vegetables after only 4 hours. However, it is ideal to wait for about 24 hours before using them.
As these quick pickles are an easy alternative, they don’t last that long so they are best in the first two weeks. Ideally do not make large portions so that you can get through them quickly.
Making the Prawn Burger
For these patties you have to start by chopping up the prawns. Do not use a blender or any other robot as we still want a bite of prawn in our burgers and not liquified prawn. I prefer to chop up 3/4 of the prawns finely into a sort of paste and chop roughly the remaining quarter into larger chunks. The latter will give a nice bite to the burger.
All that’s left is to mix all the remaining ingredients together and form 6 small round patties, or else 3 larger ones. The patties will be sticky so there is no need to dip in an egg wash prior to the breadcrumbs. I prefer to let my patties rest for half an hour in the fridge before cooking them so that each patty holds its shape better. Cook these prawn burgers for several minutes on each side until you have a nice golden crust.
That’s all; simply just toast some brioche buns, add your favourite sauce, for me it was andalouse sauce, and top the patty with the pickled cucumbers and shallots. It’s such a delightful and flavourful meal. I will for sure be making this prawn burger also in winter when I want to enjoy again those summer days.
Prawn Burgers
Ingredients
- 6 mini brioche buns
Prawn Patties
- 200 g fresh prawn deveined
- 1/2 egg
- 20 g flour
- 1/2 shallot finely diced
- 1 garlic clove minced
- 1 tsp paprika
- 1 tsp basil thin strips
- juice of half a lemon
- 1/2 tsp salt
- 1/2 tsp pepper
- 60 g panko breadcrumbs
- 1 tbsp olive oil
Quick Pickled Cucumbers
- 1/2 large cucumber sliced
- 4 star anise pods
- 250 ml white vinegar 1 cup
- 250 ml water 1 cup
- 1 tsp salt
- 1 tsp sugar
Quick Pickled Shallots
- 1 shallot sliced
- 2 sprigs fresh rosemary
- 1 tsp peppercorns
- 250 ml white vinegar 1 cup
- 250 ml water 1 cup
- 1 tsp salt
- 1 tsp sugar
Instructions
Preparing the quick pickles
- In two sterilised glass jars, place the sliced vegetables together with their aromatics.
- For the brine, add the water, vinegar, salt and sugar together in a small pan over medium heat. Bring to a boil.
- Remove from the heat and pour the brine over the vegetables in the glass jars. Making sure to cover completely all the ingredients with the brine.
- Seal well with a lid and let them cool. Once the mixture is cooled place in the refrigerator.
- Let them rest for 24 hours and you can serve the quick pickles.
Prawn Patties
- Start by chopping finely 3/4 of the prawns into almost a paste. The remaining 1/4 should be chopped into larger pieces.
- In a bowl combine together all the ingredients except the panko breadcrumbs and olive oil.
- As the mixture is a bit sticky, simply divide the mixture into 6 and roll directly into the panko breadcrumbs and cover completely.
- Place the patties on a parchment paper covered dish and place in the fridge for about half an hour. This will keep the patties firmer.
- To cook the patties, heat up, on medium heat, a non stick pan and slightly drizzle some olive oil. Cook the patties on each side for about 5 minutes until it has a nicely golden colour.
- To serve, toast the brioche buns and slather some andalouse sauce on the bottom bun. Place the prawn patty and add the pickled vegetables on top.
- Enjoy on their own or with any side you wish!
Notes
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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