Prawn Sesame Brioche Burgers with a Chili Crisp Carrot Salad

To be honest, this was my first time turning prawns into burgers. But I am now forever changed and will be making these on repeat throughout the summer. It is so fresh and vibrant with ginger, garlic, and spring onions chopped up in the patties; the bun is smeared with a lime, soy, and yogurt sauce; and the burger is topped with microgreens and a chili crisp rainbow carrot salad. These are perfect for a fresh lunch in the summer.

Ingredients:

For the prawn burger patties:

• 1 lb (roughly 15) prawns (deveined and shells removed. If frozen, then fully thawed)

• 4 small cloves of garlic

• 1 tbsp fresh ginger, minced

• 2 large spring onions

• ¼ cup breadcrumbs

• 1 tbsp all-purpose flour

• ¼ tsp salt

• ¼ tsp pepper

• sesame seeds to coat

• 2 tbsp olive oil for frying

For the chili crisp carrot salad:

• 4-6 large rainbow carrots

• 2 tbsp apple cider vinegar

• 1 tbsp chili crisp

• 1 tbsp mirin

• 2 tbsp olive oil

• ¼ tsp salt

• pinch of pepper

• spring onion to garnish (optional)

For the sauce:

• 3 tbsp plain Greek yogurt

• 2 tbsp soy sauce

• 1 tbsp mirin

• ½ tsp miso paste

• zest from 1 lime

To assemble:

• 4 brioche burger buns

• microgreens

• lime wedges (optional)

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Method:

For the patties:

1. In a food processor, place the garlic cloves, ginger, and spring onions, then pulse until it becomes a mostly smooth paste.

2. Add half of the prawns to the food processor, along with the breadcrumbs, flour, salt, and pepper, and pulse until combined.

3. Roughly chop the remaining prawns and add them to the mix, then combine using your hands.

4. Form the mixture into about 4 patties. Dip the patties into sesame seeds and press them in so that they stick.

5. Heat a large pan to medium heat, then drizzle in the olive oil and add the patties. Fry them for about 10 minutes in total, flipping them halfway. They should get a golden brown on the outside, and the prawns will turn pink.

For the chili crisp carrot salad:

1. Use a peeler or mandolin to peel the carrots into long ribbons. Add them to a large bowl.

2. In a small bowl, add the apple cider vinegar, chili crisp, mirin, olive oil, salt, and pepper, and mix until combined.

3. Pour the sauce over carrot salad and toss until all the carrots are coated. Garnish with spring onions (optional).

For the sauce:

1. In a small bowl, add the yogurt, soy sauce, mirin, miso paste, and lime zest, and mix until smooth.

To assemble:

1. On the bottom half of the brioche bun, smear about a tablespoon of the sauce. Add the patty, then garnish with microgreens, top with the carrot salad, and lastly, add the top half of the bun. Enjoy!