Description
Delicious aromatic prawn smash burgers served with crispy roasted potato chips, melded with a unique blend of toasted spices and complemented by fresh coriander, chilli, and tangy mango chutney for a vibrant, flavorful meal.
Ingredients
Scale
Potato 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
Burger Patties
- 300g peeled raw king prawns
- 60g mango chutney
- 50g pancetta cubes or lardons
- 10g prepared spice blend (from above)
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil, plus extra for shaping and spatula
- ½ tsp fine salt (for patties)
Burger Assembly
- 2 brioche burger buns, halved
- 20g picked coriander
- 1 red chilli, finely chopped
- ½ white onion, halved and thinly sliced
- 1 lime (half juiced, half cut into wedges)
- 40g mayonnaise
- 40g mango chutney
Instructions
- Roast the Potato Chips: Preheat the oven to 220°C (200°C fan)/gas mark 7. Line a large baking tray with baking parchment. Toss the potato chips with olive oil and 1 teaspoon fine sea salt until evenly coated. Spread them out into a single even layer on the tray. Roast in the middle of the oven for 25 minutes, then stir and continue baking for another 5 to 10 minutes until the chips are golden brown and crispy.
- Prepare the Spice Blend: While the potatoes roast, place coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and a small cinnamon stick in a medium pan over medium heat. Toast for 2 to 3 minutes until fragrant, stirring occasionally. Transfer the toasted spices to a spice grinder and pulse until coarsely ground to retain texture. Transfer to a bowl and stir in sumac, garlic powder, and paprika to complete the blend.
- Make the Prawn Patty Mixture: In a food processor, combine peeled king prawns, mango chutney, pancetta cubes, 10g of the prepared spice blend, toasted sesame oil, 1 tablespoon neutral oil, and ½ teaspoon fine salt. Pulse until you achieve a thick, sticky mixture with a slightly textured consistency. Using oiled hands, divide the mixture into four equal portions of approximately 100g each.
- Cook the Brioche Buns and Patties: Heat a large non-stick frying pan over medium-high heat. Toast the brioche bun halves cut side down until golden brown, then transfer to the oven to keep warm. Add 1 tablespoon of neutral oil to the pan and increase heat to high. Oil a spatula to prevent sticking. Add two portions of prawn mixture to the pan at a time, flattening with the spatula to form thin patties about 10cm wide. Fry each side—2 minutes on the first side, then 3 minutes on the other—until patties are fully cooked, crisp, and golden brown. Keep cooked patties warm in the oven as you cook the remaining two.
- Prepare the Fresh Topping and Assemble: Mix picked coriander, finely chopped red chilli, and thinly sliced white onion with the juice of half a lime. Spread mayonnaise and mango chutney on the base halves of the warm brioche buns. Place two prawn patties on each bun base. Top with the coriander, chilli, and onion mixture. Finish with the top bun halves. Serve immediately with lime wedges and the crispy roasted chips on the side.
Notes
- Urucum seeds, also known as annatto, provide a mild earthy flavor and vibrant color; if unavailable, substitute with a small amount of smoked paprika.
- To prevent patties from sticking to the spatula, ensure it is well oiled before smashing the prawn mixture in the pan.
- Keep cooked patties warm in the oven while frying the remaining batches to maintain their texture and warmth.
- You can substitute pancetta with lardons or omit for a pescatarian-friendly version, but it will alter flavor slightly.
- Adjust chilli quantity according to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
Keywords: prawn burgers, seafood burgers, smash burgers, aromatic spices, roasted potato chips, brioche buns, fusion burger recipe
