Prawn, chorizo, and chipotle mayo burger

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This burger is the perfect Father’s Day treat. Surf and turf in a burger with style!

12 x green Australian prawns, cleaned and deveined
750g beef mince + a little flour to bind patties
2 chorizo sausages, skin removed
1⁄2 cup vegetable oil
4 slices of aged cheddar cheese
4 long cucumber pickles, sliced
4 brioche buns, halved
Vegetable oil for brushing butter, softened for brushing watercress, to serve
Chipotle mayo
2 chipotle in adobe, finely chopped
1/3 cup mayo
2 tablespoons sour cream
Zest of 1 lime
Makes 4 Burgers.

To make the chipotle mayo: place the chipotle, mayonnaise, sour cream and lime zest in a small processor and process until well combined.

To make the burgers: Place beef mince in a medium bowl and season with salt and pepper mix and a little flour until well combined and mince holds together. Divide mix into four and shape in patties. Transfer to a baking tray lined with baking paper and place in the fridge to firm slightly.

Place chorizo in a food processor bowl and blitz until finely chopped. Heat vegetable oil in a large non-stick pan on medium-high heat and fry chorizo for 2-3 minutes until crisp and starts to resemble crumbs. Strain oil and drain crumbs on paper towel.

Preheat bbq or char grill pan over medium heat. Brush patties with a little vegetable oil and grill for 3-5 minutes each side until charred. Top with cheese keep warm and allow to rest.

Brush prawns with a little vegetable oil and season well with salt and pepper. Grill prawns, in batches, for 1-2 minutes per side or until golden and cooked. Keep warm.

Toast cut sides of buns on the bbq for 30 seconds -1 min until slightly charred, then brush with butter. Top with patty, watercress, pickles, 3 prawns and chorizo crumbs. Spread 1tbsp of chipotle mayonnaise on top half of bun, place and serve with fries.

This recipe is also available in a free print-at-home recipe book.

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