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.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!