Chorizo and Garlic Prawn Burgers

, from Issue #93. October, 2020
Photography by Josh Griggs.
    Chorizo and Garlic Prawn Burgers

    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.

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