Prawn Burgers with Lime Slaw
Using raw, peeled prawns is the key to these burgers because their natural proteins bind the mixture together without needing heavy breadcrumbs. I prefer hand-chopping a portion of the prawns to give the patty some structure and bite, rather than blitzing everything into a paste. While the burgers fry, the lime juice in the cabbage slaw cuts beautifully through the rich mayonnaise. It is a straightforward way to get a fresh, textured seafood burger on the table in under half an hour.
Quick Overview
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
- Difficulty: Easy
- Serves: 4
Ingredients
- 15.8 oz (450g) large prawns, peeled and deveined
- 1 fl oz (30ml) olive oil
- 4 burger buns, toasted
- For the burgers:
- ½ tsp fine salt
- 1 tsp sugar
- 1 tsp tamari or low-sodium soy sauce
- 2 garlic cloves, finely minced
- 1 ½ tsp freshly grated ginger
- 3 spring onions, finely chopped
- 1 large egg white
- 0.8 oz (24g) cornflour
- For the lime slaw:
- 10.6 oz (300g) white cabbage, thinly sliced
- 5 spring onions, thinly sliced
- ½ tsp fine salt
- ¼ tsp freshly ground black pepper
- Juice of 1 lime
- 1 fl oz (30ml) mayonnaise
- Spicy mayonnaise (optional): mayonnaise mixed with a pinch of chilli powder or Sriracha.
Method
- Prepare the prawns: Rinse the prawns and pat them thoroughly dry with kitchen paper. They must be bone dry to the touch, or the burger patties will be too wet and may fall apart in the frying pan.
- Prepare the burger mixture: In a food processor, combine three-quarters of the prawns with the salt, sugar, tamari, garlic, ginger, chopped spring onions, egg white, and cornflour. Pulse five or six times until the mixture forms a coarse, sticky paste. Stir in the remaining hand-chopped prawns so you have distinct chunks. Shape into four equal patties, about 2cm thick.
- Prepare the slaw: Toss the sliced white cabbage and spring onions together in a large bowl. Stir in the salt, pepper, lime juice, and mayonnaise. Mix vigorously until the cabbage is evenly coated and starts to soften slightly under the acidity of the lime. Set aside.
- Cook the burgers: Heat the olive oil in a large non-stick frying pan over a medium-high heat until the oil shimmers. Carefully slide the patties in. Cook for 3 to 4 minutes on each side. They should sizzle gently and turn a deep golden-brown on the outside, showing pink, opaque prawn meat on the inside.
- Assemble: Lightly toast your burger buns until the edges are golden. Spread a thick layer of spicy mayonnaise on the top and bottom buns. Place a hot prawn patty on the base, pile a high mound of the crunchy slaw on top, and close the bun. Serve immediately while the burger is hot and the slaw is cold.
Where It Can Go Wrong
Soggy patties falling apart
If the prawns are not dried properly before blitzing, or if you over-process them into a smooth purée, the mixture will be too wet to hold its shape. Always pat them dry with kitchen paper until completely dry, and only pulse the processor a few times. If the mixture still feels too soft, chill the shaped patties in the fridge for 10 minutes before cooking.
Tough, rubbery prawns
Cooking these over low heat for too long dries out the prawns, making them tough and chewy. Keep the pan at a steady medium-high heat so they brown quickly on the outside while staying juicy and tender in the middle.
Swaps and Variations
- Spring onions: These are known as green onions or scallions in the US. You can swap them for fresh chives if you want a milder onion flavour.
- Cornflour: This is known as cornstarch in the US. Do not swap it for regular wheat flour, as cornflour is essential for binding the moisture in the prawns without making the patty heavy.
- White cabbage: Often sold as green cabbage in the US. You can use red cabbage instead, which works just as well and adds a bright purple colour to the plate.
- Tamari: If you do not have tamari or soy sauce, a splash of fish sauce adds a brilliant savoury depth, though use slightly less as it is saltier.
Serving & Leftovers
These burgers are best eaten straight from the pan when the exterior is crisp. If you have leftovers, store the cooked prawn patties in an airtight container in the fridge for up to 2 days. To reheat, warm them through in a dry frying pan over a medium heat for 2-3 minutes on each side until hot in the middle; avoid the microwave as it makes the prawns rubbery. The slaw is best eaten on the day, as the cabbage releases water and goes soggy overnight, but you can keep it in the fridge for 1 day. Do not freeze the cooked patties, as the texture of the prawns spoils on thawing.
