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


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

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


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.