Description

These aromatic prawn smash burgers combine spiced king prawns with crunchy roasted chips for a flavorful and satisfying meal. Infused with a fragrant blend of toasted seeds and spices, the patties are crisp on the outside and tender inside, served in toasted brioche buns with a zesty coriander, chilli and lime salad, mango chutney, and creamy mayo. A modern twist on seafood burgers perfect for weeknight dinners or casual entertaining.

Ingredients

Scale

Roasted Chips

900g roasting potatoes, skin on and scrubbed clean, cut into 1cm thick chips
2 tbsp olive oil
1 tsp fine sea salt

Spice Blend

2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp urucum seeds
1 tsp fenugreek seeds
1 small cinnamon stick (2g)
1½ tsp sumac
½ tsp garlic powder
½ tsp paprika

Burgers

300g peeled raw king prawns
60g mango chutney
50g pancetta cubes or lardons
10g spice blend (prepared as above)
1 tsp toasted sesame oil
1 tbsp neutral oil, plus extra for shaping and for the spatula
2 brioche burger buns, halved

Garnish and Sauce

20g picked coriander
1 red chilli, finely chopped
½ white onion, halved and thinly sliced
1 lime, half juiced, half cut into wedges
40g mayo
40g mango chutney

Instructions

Roast the chips: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Line a large flat baking tray with baking parchment. Toss the potato chips with olive oil and 1 tsp fine sea salt, spreading them evenly on the tray. Roast in the middle of the oven for 25 minutes, then stir and continue roasting for another 5-10 minutes until golden brown and crisp.
Make the spice blend: In a medium pan over medium heat, toast coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and the cinnamon stick until fragrant, about 2-3 minutes. Transfer to a spice grinder and blitz until coarsely ground, retaining some texture. Stir in sumac, garlic powder, and paprika.
Prepare the prawn mixture: Add the peeled raw king prawns, mango chutney, pancetta cubes, 10g of the prepared spice blend, toasted sesame oil, and ½ tsp fine salt into a food processor. Pulse until you get a thick, sticky, and slightly textured paste. Divide the mixture into four portions, around 100g each, using oiled hands to shape.
Toast the burger buns: Heat a large non-stick frying pan over medium-high heat, toast the brioche buns until golden brown on the cut sides, then keep them warm by placing them in the oven.
Cook the prawn patties: Pour 1 tbsp neutral oil into the hot pan and heat it to high. Oil your spatula to prevent sticking. Add two mounds of prawn mix at a time, smashing down with the spatula to form thin patties approximately 10cm wide. Fry the patties for 2 minutes on one side, then flip and cook for another 3 minutes until fully cooked, crisp, and browned. Transfer cooked patties to the warm oven and repeat with remaining patties.
Prepare the salad: Mix picked coriander, finely chopped red chilli, thinly sliced white onion, and the juice of half a lime together in a small bowl.
Assemble the burgers: Spread mayo and mango chutney over the base of each toasted brioche bun. Top each with two prawn patties, then the coriander, chilli and onion mixture. Finish with the top bun. Serve with lime wedges and the roasted chips on the side.

Notes

Use a spice grinder for best results, but a mortar and pestle will also work.
If you can’t find urucum seeds, substitute with a pinch of smoked paprika for a similar color and mild flavor.
Lightly oiling your hands and spatula helps shape and cook the patties without sticking.
Brioche buns add a rich sweetness complementing the spicy prawn patties, but any soft roll will work.
Keep cooked patties warm in a low oven to ensure all servings are hot when served together.
Adjust the chilli amount to suit your preferred spice level.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Frying
Cuisine: Fusion/Modern British

Keywords: prawn burgers, seafood burgers, smash burgers, roasted chips, spicy prawn patties, brioche burgers, fusion seafood recipe