Mexican Prawn "Burgers"

  • Preparation Time20 mins
  • Cooking Time8 mins
  • Serves6
  • DifficultyEasy

For the burgers

450g medium shrimp, shelled and deveined
1 egg
2 tbsp chopped coriander leaves
1 garlic clove, peeled
170g plain breadcrumbs, more as needed
1 poblano chilli, roasted, peeled, stemmed, seeded and diced
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil

For the avocado aioli

1 hass avocado, halved, pitted and peeled
60g mayonnaise
1 tbsp fresh lime juice
2 medium garlic cloves, peeled
1 serrano chilli, stemmed, halved and seeded
2 tbsp chopped coriander leaves
Sea salt and freshly ground black pepper
6 hamburger buns, split in half
3 medium tomatoes, sliced
6 lettuce leaves or a mixture of baby lettuce leaves
1) For the burgers: in a food processor, combine the shrimp, egg, coriander, garlic, 170 g bread crumbs, poblano chilli, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into six patties and set aside (if the mixture is too wet, add additional bread crumbs, one tablespoon at a time, until the mixture can be molded easily).

2) Put a griddle pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and griddle until golden, about three minutes per side, depending on the thickness.

3) For the avocado aioli: scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chilli and coriander. Process until smooth. Season with salt and pepper, to taste.

4) To assemble: serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

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