Prawn Burger With Spicy Atjar Vegetable Pickle Recipes

PRAWN BURGER WITH SPICY ATJAR (VEGETABLE PICKLE)

Steps:

• For the vegetable pickle, peel the carrots and the daikon radish. Use a peeler to make long ribbons of the vegetables. Cut the chili pepper into thin rings. Heat 100 ml water with the vinegar, sugar and turmeric in a saucepan until the sugar has dissolved. Remove the saucepan from the heat, add the vegetables and let the atjar cool. For the burgers, drain the liquid from the sun-dried tomatoes. Peel and cut the clove into coarse pieces Remove the leaves from the sprig of tarragon. Add these ingredients, along with 400 g of prawns, the ginger, Sriracha sauce, spices and egg yolk, to the food processor and process it until smooth. Cut the rest of the prawns into small pieces and finely slice the spring onions. Mix these with the pine nuts and salt and pepper to taste through the processed prawn mixture. Divide the prawn mixure into 4 equal portions and shape them into burgers. Let the prawn burgers set in the refrigerator for about 1 hour.
• Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 190°C. Heat the olive oil in the Cast Iron Skillet on the grid. In the meantime, sprinkle the panko breadcrumbs on a plate, coating both sides of the prawn burgers with them. Place the burgers in the skillet and fry them for 3-4 minutes until the underside is golden brown and crisp. Turn the burgers and fry them for another 3-4 minutes until this side is also golden brown and crisp and the core temperature of the burgers is 70 °C, which you can measure using the Instant Read Thermometer. Close the lid of the EGG after each action. In the meantime, cut the hamburger buns in half and slice the spring onion in thin rings if you are using it. Drain the liquid from the atjar. Remove the skillet from the EGG and place the burgers on a plate. Add the bean sprouts and the spring onion, if using, to the hot skillet and briefly toss in the pan. Divide the atjar over the bottom halves of the buns. Place a prawn burger on top and divide the bean sprouts over the burgers. Sprinkle with the furikake and squeeze some Kewpie mayonnaise and Okonomiyaki sauce to taste on top. Put the top halves of the buns on the burgers.

SPICY SHRIMP BURGERS

Steps:

• Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
• Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.
• Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

PRAWN & SALMON BURGERS WITH SPICY MAYO

Steps:

• Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
• Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
• Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.