Go Back

Prawn Burgers

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.
Prep Time30 minutes
Resting Time30 minutes
Total Time1 hour
Course: Appetizer, dinner, lunch
Cuisine: European, Mediterranean
Keyword: burgers, Pickles, Prawns
Servings: 6 mini patties
Author: Yesenia Consoli


  • 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


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!


The brine method used here can be used for many kinds of vegetables.