Chorizo and Garlic Prawn Burgers
Photography by Josh Griggs.
Combining fresh chorizo sausage with a good pork sausage makes for a less dense burger patty that is still packed with fabulous flavours. Add garlicky prawns and a spicy mayo and this epic burger will have you licking your fingers.
Serves: 4
INGREDIENTS
Burgers
400 grams fresh chorizo sausages, skins removed
400 grams good pork sausages, skins removed
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon ground cumin
sea salt and ground pepper
Garlic prawns
12 large raw, peeled prawns
2 tablespoons olive oil
2 cloves garlic, crushed
Mayo
½ cup mayonnaise
1 tablespoon tomato paste
1 teaspoon smoked paprika
2 teaspoons American mustard
1 teaspoon lemon juice
To cook and assemble
oil for cooking
1 cup grated mozzarella cheese
4 burger buns, halved, toasted and buttered
watercress or rocket
METHOD
Burgers: Mix everything together until well combined. Form into 4 burgers slightly larger than the buns as they will shrink during cooking.
Prawns: Cut the prawns in half to give you two thinner halves or leave them whole if using smaller prawns. Toss with the oil and garlic then cover and chill.
Mayo: Stir everything together in a bowl then set aside.
to cook and assemble: Heat a little oil in a sauté pan over a high heat. Season the prawns, tip into the pan and cook until pink. Take out, cover, and set aside.
Wipe out the pan and heat a little more oil over a medium heat. Cook the burgers for 4 minutes then turn over and top with the mozzarella. Cover and cook for another 2-3 minutes until the cheese has melted and the burgers are fully cooked through.
To serve: Spread the buns with the mayo and layer up with the remaining ingredients.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!