Prawn & Salmon Burgers with Spicy Mayo Recipe
Introduction
These prawn and salmon burgers are a delicious and fresh twist on a classic favorite. Packed with zesty lemon, fresh herbs, and a spicy mayo, they make for a light yet flavorful meal perfect for any day of the week.
Ingredients
- 180g pack peeled raw prawns, roughly chopped
- 4 skinless salmon fillets, chopped into small chunks
- 3 spring onions, roughly chopped
- 1 lemon, zested and juiced
- Small pack coriander
- 60g mayonnaise or Greek yogurt
- 4 tsp chilli sauce (we used sriracha)
- 2 Little Gem lettuces, shredded
- 1 cucumber, peeled into ribbons
- 1 tbsp olive oil
- 4 seeded burger buns, toasted, to serve
Instructions
- Step 1: Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest, and half the coriander in a food processor until it forms a coarse paste. Transfer this mixture to a bowl, stir in the remaining prawns and salmon, then season well with salt and pepper. Shape the mixture into four equal-sized burgers and chill for 10 minutes.
- Step 2: In a small bowl, mix the mayonnaise (or Greek yogurt) with the chilli sauce. Season to taste and add some lemon juice for extra zing. In another bowl, combine the shredded lettuce and cucumber ribbons, then dress lightly with the remaining lemon juice and 1 teaspoon of olive oil. Set aside.
- Step 3: Heat the remaining olive oil in a large frying pan over medium heat. Cook the burgers for 3 to 4 minutes on each side until they develop a golden crust and the fish is cooked through.
- Step 4: Serve the prawn and salmon burgers on toasted buns with a generous dollop of spicy mayo and the dressed salad on the side or inside the buns, as preferred.
Tips & Variations
- For extra heat, add more chilli sauce or a pinch of cayenne pepper to the burger mix.
- Swap coriander for fresh dill or parsley if you prefer a milder herbaceous flavor.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier spicy mayo.
- Try serving the burgers with avocado slices for added creaminess.
Storage
Store any leftover cooked burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to keep them moist. Prepared salad is best used fresh, but you can keep any extra spicy mayo refrigerated for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers ahead of time?
Yes, you can prepare the burger mixture and shape the patties a few hours in advance. Keep them chilled in the fridge until ready to cook.
What can I use if I don’t have a food processor?
You can finely chop the prawns, salmon, and spring onions by hand and mix thoroughly. The texture will be chunkier but still delicious.
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Prawn & Salmon Burgers with Spicy Mayo Recipe
- Total Time: 25 minutes
- Yield: 4 burgers 1x
Description
These prawn and salmon burgers are a delicious and fresh seafood option, enhanced with a zesty lemon flavor and vibrant coriander. Served with a crunchy cucumber and lettuce salad and a spicy mayo, they make a perfect light meal or casual dinner.
Ingredients
Burgers
- 180g pack peeled raw prawns, roughly chopped
- 4 skinless salmon fillets, chopped into small chunks
- 3 spring onions, roughly chopped
- 1 lemon, zested and juiced
- Small pack coriander
Spicy Mayo
- 60g mayonnaise or Greek yogurt
- 4 tsp chilli sauce (we used sriracha)
Salad & Serving
- 2 Little Gem lettuces, shredded
- 1 cucumber, peeled into ribbons
- 1 tbsp olive oil
- 4 seeded burger buns, toasted, to serve
Instructions
- Prepare the burger mixture: Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest, and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well with salt and pepper, then shape the mixture into four equal burgers. Chill in the refrigerator for 10 minutes to help them set.
- Make the spicy mayo: In a small bowl, mix together the mayonnaise (or Greek yogurt) and the chilli sauce. Season with salt and pepper and add some lemon juice to taste for extra zing. Set aside for serving.
- Prepare the salad: Mix the shredded lettuce with cucumber ribbons, then dress lightly with the remaining lemon juice and 1 teaspoon of olive oil. Toss well and set aside.
- Cook the burgers: Heat the remaining olive oil in a large frying pan over medium heat. Fry the burgers for 3-4 minutes on each side, or until they develop a nice golden crust and the fish is cooked through completely. Avoid pressing down on the burgers to keep them juicy.
- Serve: Serve the cooked prawn and salmon burgers alongside the dressed salad, or place them in toasted seeded burger buns. Add a generous dollop of the spicy mayo on top or on the side for dipping.
Notes
- Chilling the burger mixture before cooking helps the burgers hold their shape and makes them easier to handle.
- If you prefer a milder sauce, reduce the amount of chilli sauce or use a milder variety.
- For a gluten-free option, select gluten-free burger buns or serve without buns.
- You can substitute Greek yogurt for mayo to reduce fat content without compromising creaminess.
- Ensure the seafood is cooked thoroughly to avoid any food safety issues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Western/Seafood
Keywords: prawn burger, salmon burger, seafood burger, spicy mayo, quick seafood recipe, healthy burger
