Prawn & Salmon Burgers with Spicy Mayo Recipe
Introduction
These prawn and salmon burgers are a fresh and flavorful twist on the classic fish burger. Combined with a spicy mayo and crisp salad, they make a perfect light lunch or dinner that’s both satisfying and quick to prepare.
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 (such as 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: Place half the prawns, half the salmon, spring onions, lemon zest, and half the coriander in a food processor. Blitz briefly until a coarse paste forms.
- Step 2: Transfer the paste to a bowl, stir in the remaining prawns and salmon. Season well with salt and pepper, then shape the mixture into four burgers. Chill in the fridge for 10 minutes.
- Step 3: In a small bowl, mix together the mayonnaise and chilli sauce. Season with salt and lemon juice to taste.
- Step 4: Toss the shredded lettuce and cucumber ribbons in a bowl with a little lemon juice and 1 teaspoon of olive oil. Set aside.
- Step 5: 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 golden crust and the fish is cooked through.
- Step 6: Serve the burgers with the salad on the side or assembled in toasted buns. Add a generous dollop of the spicy mayo on top for extra flavor.
Tips & Variations
- For a milder flavor, reduce the chilli sauce in the mayo or substitute with a sweet chilli sauce.
- Try adding a small amount of finely chopped garlic or ginger to the burger mix for extra depth.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Serve with avocado slices or pickled red onions for additional freshness and texture.
Storage
Store any leftover burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out. Keep the spicy mayo and salad separate and fresh for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns or salmon for this recipe?
Yes, you can use frozen prawns or salmon, but make sure to thaw them completely and pat dry before using to ensure the best texture and flavor.
How do I know when the fish burgers are cooked through?
The burgers should be firm to the touch with a golden crust on the outside. The salmon should be opaque and flake easily when cut into the center.
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Prawn & Salmon Burgers with Spicy Mayo Recipe
- Total Time: 23 minutes
- Yield: 4 burgers 1x
Description
Delicious prawn and salmon fish burgers served with a spicy mayo, fresh cucumber and lettuce salad, and toasted seeded buns. These flavorful seafood patties are easy to prepare, pan-fried to perfection with a crispy crust, and make a perfect light lunch or dinner option.
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
- 1 tbsp olive oil
Spicy Mayonnaise
- 60g mayonnaise or Greek yogurt
- 4 tsp chilli sauce (such as sriracha)
Salad & Serving
- 2 Little Gem lettuces, shredded
- 1 cucumber, peeled into ribbons
- 1 tsp olive oil
- 4 seeded burger buns, toasted
Instructions
- Prepare the burger mixture: Briefly blitz half the prawns, half the salmon, spring onions, lemon zest, and half the coriander in a food processor until it forms a coarse paste. Transfer to a bowl, then stir in the remaining prawns and salmon. Season the mixture well with salt and pepper, then shape into four even burgers. Chill the patties in the fridge for 10 minutes to help them firm up.
- Make the spicy mayo: In a small bowl, mix together the mayonnaise (or Greek yogurt) and chilli sauce. Season with salt and pepper, and add some fresh lemon juice to brighten the flavor according to taste. Set aside.
- Prepare the salad: Combine shredded Little Gem lettuce and cucumber ribbons in a bowl. Dress lightly with the remaining lemon juice and 1 teaspoon of olive oil. Toss gently and set aside.
- Cook the burgers: Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Fry the burgers for 3 to 4 minutes on each side, or until they develop a nice crust and the fish is cooked through completely.
- Serve: Serve the prawn and salmon burgers alongside the cucumber and lettuce salad, or place them in toasted seeded burger buns with a generous dollop of the spicy mayonnaise. Enjoy immediately.
Notes
- Use mayonnaise or Greek yogurt according to your preference for a lighter or richer spicy mayo.
- Make sure not to overprocess the seafood mixture; a coarse paste helps retain texture in the burgers.
- Chilling the patties before frying helps prevent them from falling apart during cooking.
- Adjust the amount of chilli sauce in the spicy mayo to control the level of heat.
- Serve with fresh salad and toasted buns for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Seafood Burgers
- Method: Frying
- Cuisine: British
Keywords: prawn burger, salmon burger, seafood burger, spicy mayo, fish patties, easy seafood recipe, quick dinner, healthy burger
