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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!