Juicy prawn & lemongrass burgers
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.12 ratingsRate
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Make these light seafood burgers for enjoying al fresco – a great pescatarian option for when you're hosting a barbecue. They're fragrant with lemongrass and chilli
Gluten-free
Low calorie
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Ingredients
Nutrition
Units:
MetricUS
-
200g raw king prawns
shelled and roughly chopped
-
1 spring onion
roughly chopped
-
½ tbsp lemongrass paste
-
2 garlic cloves
grated
-
½ red chilli
finely chopped
-
10g coriander
roughly chopped
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2 gluten-free vegan burger buns
split
-
1 tbsp sunflower oil
-
½ cucumber
peeled into ribbons (avoiding the seeded core)
-
½ lime
juiced
-
2 tbsp vegan sriracha mayo
to serve (optional)
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Nutrition: Per serving
-
kcal352
-
fat12g
-
saturates1g
-
carbs44g
-
sugars8g
-
fibre6g
high
-
protein14g
-
salt1.7g
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Method
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step 1
Put a quarter of the chopped prawns in a small bowl and set aside, then tip the rest into the bowl of a food processor. Add the spring onion, lemongrass paste, garlic, chilli and coriander, then pulse to a paste. Stir in the reserved chopped prawns and season well.
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step 2
Form the mixture into two chunky burger patties using dampened hands and set aside on a sheet of baking parchment.
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step 3
Heat a frying pan over a medium heat and toast the cut sides of the buns until golden. Remove from the pan and set aside on two plates. Drizzle in the oil and, once shimmering, cook the prawn patties for 3-4 mins on each side, covering with a lid on for the final minute, until golden and cooked through.
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step 4
Meanwhile, combine the cucumber ribbons with the lime juice and a pinch of salt. Set aside.
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step 5
Spread the vegan mayo over the base of each burger bun, if using, then top with a prawn pattie, some cucumber pickle and the bun tops. Serve straightaway.
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A star rating of 4.8 out of 5.12 ratings
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