Make these light seafood burgers for enjoying al fresco – a great pescatarian option for when you’re hosting a barbecue. They’re fragrant with lemongrass and chilli
Prep:10 mins
Serves 2
200g raw king prawns, shelled and roughly chopped1 spring onion, roughly chopped½ tbsp lemongrass paste2 garlic cloves, grated½ red chilli, finely chopped10g coriander, roughly chopped2 gluten-free vegan burger buns, split1 tbsp sunflower oil½ cucumber, peeled into ribbons (avoiding the seeded core)½ lime, juiced2 tbsp vegan sriracha mayo, to serve (optional)
STEP 1Put a quarter of the chopped prawns in a small bowl and set aside, then tip the rest into the bowl of a food processor. Add the spring onion, lemongrass paste, garlic, chilli and coriander, then pulse to a paste. Stir in the reserved chopped prawns and season well.STEP 2Form the mixture into two chunky burger patties using dampened hands and set aside on a sheet of baking parchment.STEP 3Heat a frying pan over a medium heat and toast the cut sides of the buns until golden. Remove from the pan and set aside on two plates. Drizzle in the oil and, once shimmering, cook the prawn patties for 3-4 mins on each side, covering with a lid on for the final minute, until golden and cooked through.STEP 4Meanwhile, combine the cucumber ribbons with the lime juice and a pinch of salt. Set aside.STEP 5Spread the vegan mayo over the base of each burger bun, if using, then top with a prawn pattie, some cucumber pickle and the bun tops. Serve straightaway.
