For easy entertaining, give these delicious Prawn burgers a go. The charcoal buns give a gourmet touch everyone will love.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
1/2 cup (150g) mayonnaise
1/4 cup (60g) sour cream
3/4 cup basil leaves
1 lemon, zest finely grated, juiced
1 garlic clove, smashed
650g raw banana prawns, peeled, deveined
1/3 cup (25g) panko breadcrumbs
Olive oil, for brushing
40g butter, at room temperature
4 charcoal brioche burger buns, split
8 butter lettuce leaves
1 truss tomato, sliced
1 avocado, peeled, pitted, sliced
1 red onion, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a food processor, blend the mayonnaise, sour cream, basil, lemon zest, 2 tbs lemon juice and garlic. Season with salt and pepper. Reserve ½ cup basil mayonnaise in a small bowl for serving.
Step 2
Add the prawns and breadcrumbs to the remaining basil mayonnaise in the food processor. Pulse about 15-20 times or until the mixture is combined and the prawns are coarsely chopped.
Step 3
Line a baking tray with baking paper. Form the mixture into four 1.5cm-thick patties that are the width of the buns. Place on the tray and refrigerate for 30 mins or until chilled.
Step 4
Prepare a barbecue flat plate for medium heat. Brush the prawn patties with oil and sprinkle lightly with salt. Cook the patties for 2½-3 mins each side or until crisp on outside and cooked through.
Step 5
Meanwhile, butter cut sides of buns. Cook buttered sides on barbecue for 1-2 mins or until toasted.
Step 6
Top the bun bases with lettuce and patties. Place tomato on the patties. Top with reserved basil mayonnaise, avocado, onion and bun tops.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute charcoal brioche burger buns for Coles Brioche Hamburger Buns.
Prawn burgers with tomato, avocado and basil mayonnaise
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
1/2 cup (150g) mayonnaise
1/4 cup (60g) sour cream
3/4 cup basil leaves
1 lemon, zest finely grated, juiced
1 garlic clove, smashed
650g raw banana prawns, peeled, deveined
1/3 cup (25g) panko breadcrumbs
Olive oil, for brushing
40g butter, at room temperature
4 charcoal brioche burger buns, split
8 butter lettuce leaves
1 truss tomato, sliced
1 avocado, peeled, pitted, sliced
1 red onion, thinly sliced
Description
For easy entertaining, give these delicious Prawn burgers a go. The charcoal buns give a gourmet touch everyone will love.
Method
Step 1
In a food processor, blend the mayonnaise, sour cream, basil, lemon zest, 2 tbs lemon juice and garlic. Season with salt and pepper. Reserve ½ cup basil mayonnaise in a small bowl for serving.
Step 2
Add the prawns and breadcrumbs to the remaining basil mayonnaise in the food processor. Pulse about 15-20 times or until the mixture is combined and the prawns are coarsely chopped.
Step 3
Line a baking tray with baking paper. Form the mixture into four 1.5cm-thick patties that are the width of the buns. Place on the tray and refrigerate for 30 mins or until chilled.
Step 4
Prepare a barbecue flat plate for medium heat. Brush the prawn patties with oil and sprinkle lightly with salt. Cook the patties for 2½-3 mins each side or until crisp on outside and cooked through.
Step 5
Meanwhile, butter cut sides of buns. Cook buttered sides on barbecue for 1-2 mins or until toasted.
Step 6
Top the bun bases with lettuce and patties. Place tomato on the patties. Top with reserved basil mayonnaise, avocado, onion and bun tops.
