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Prawn, chorizo and chipotle mayo burger

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Prawn, chorizo and chipotle mayo burger recipe
Prep Time30 minsCook Time6 minsTotal Time36 mins

Ingredients

 12 green prawns, cleaned and deveined
 750 g beef mince
 2 chorizo sausages, skin removed
 ¼ cup vegetable oil
 4 slices of aged cheddar cheese
 4 brioche buns, halved
 4 long cucumber pickles, sliced
 Vegetable oil for brushing
 Butter, softened for brushing
 Watercress, to serve
Chipotle Mayo
 2 chipotle in adobe, finely chopped
  cup mayo
 2 sour cream
 Zest of 1 lime

Method

To make the chipotle mayo:
1

Place the chipotle, mayonnaise, sour cream and lime zest in a small processor and process until well combined.

To make the burger:
2

Place beef mince in a medium bowl and season with salt and pepper mix until well combined. Divide mix into four and shape in patties. Transfer to a baking tray lined with baking paper and place in the fridge for about 15 min to firm slightly.

3

Place chorizo in a food processor bowl and blitz until finely chopped.

4

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.

5

Preheat BBQ or char grill pan over medium heat.

6

Brush patties with a little vegetable oil and grill for 3-5 minutes each side until charred. Top with cheese, remove from heat, keep warm and allow to rest.

7

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.

8

Toast cut sides of buns on the bbq for 30 seconds -1 min until slightly charred, then brush with butter.

9

Top with patty, watercress, pickles, 3 prawns and chorizo crumbs. Spread 1 tablespoon of chipotle mayonnaise on top half of bun, place and serve with fries and extra chipotle mayonnaise.

Makes 4 Burgers.
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Ingredients

 12 green prawns, cleaned and deveined
 750 g beef mince
 2 chorizo sausages, skin removed
 ¼ cup vegetable oil
 4 slices of aged cheddar cheese
 4 brioche buns, halved
 4 long cucumber pickles, sliced
 Vegetable oil for brushing
 Butter, softened for brushing
 Watercress, to serve
Chipotle Mayo
 2 chipotle in adobe, finely chopped
  cup mayo
 2 sour cream
 Zest of 1 lime

Directions

To make the chipotle mayo:
1

Place the chipotle, mayonnaise, sour cream and lime zest in a small processor and process until well combined.

To make the burger:
2

Place beef mince in a medium bowl and season with salt and pepper mix until well combined. Divide mix into four and shape in patties. Transfer to a baking tray lined with baking paper and place in the fridge for about 15 min to firm slightly.

3

Place chorizo in a food processor bowl and blitz until finely chopped.

4

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.

5

Preheat BBQ or char grill pan over medium heat.

6

Brush patties with a little vegetable oil and grill for 3-5 minutes each side until charred. Top with cheese, remove from heat, keep warm and allow to rest.

7

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.

8

Toast cut sides of buns on the bbq for 30 seconds -1 min until slightly charred, then brush with butter.

9

Top with patty, watercress, pickles, 3 prawns and chorizo crumbs. Spread 1 tablespoon of chipotle mayonnaise on top half of bun, place and serve with fries and extra chipotle mayonnaise.

Makes 4 Burgers.
Prawn, chorizo and chipotle mayo burger