Recipe: Isaac Carew’s herby prawn burger with lime mayo
‘Did I mention I love burgers? You rarely see a prawn version on menus, but they make a great alternative to the classics. Simply mince the raw prawns by hand, then add the herbs. You’ve got loads of flavours, the richness of the prawns and then the lime comes through and smacks you in the face. Think Mexico-meets-Japan-meets a good old American-style burger’
• 2 spring onions, finely sliced
• 1⁄2 bunch of coriander, leaves chopped
• Sea salt
• 100g mayonnaise
• 2 brioche buns
• 100g rocket
• 1 red chilli, de-seeded and sliced
1. Mix the spring onions and the coriander. Add the raw king prawns to the herb mix and transfer to a chopping board.2. Roughly chop the prawns with the herb mix until you get a fine mince-like paste. Season with salt, cover and chill in the fridge for at least 30 minutes.
3. Divide the chilled mixture into two equal parts. Cover your hands in olive oil and shape into two burger patties.
4. Heat a glug of oil in a large non-stick pan over a medium-to-high heat. Cook the burger patties for two-three minutes per side, until golden but slightly pink.
5. In a small bowl, mix the mayonnaise with the lime zest and juice, then add a pinch of salt and mix.
6. Remove the patties from the heat. Slice the brioche buns in half and toast until golden.
7. Cover both sides of the buns with a healthy dollop of the mayo, then sandwich the burgers in the buns and top with a handful of rocket and the sliced chilli.