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Grilled Prawn Cocktail Burgers

Terry & George created this very British addition to a summer bbq!

30 6
Grilled Prawn Cocktail Burgers | DonalSkehan.com, Terry & George created this very British addition to a summer bbq!

main-meals

Grilled Prawn Cocktail Burgers

Terry & George created this very British addition to a summer bbq!

Wednesday, June 29, 2016

Makes six large burgers or ten sliders:

1 tbsp olive oil, plus extra for grilling

1 large onion, finely diced

2 garlic cloves, finely chopped

1 carrot, finely diced

2 tsp cayenne pepper

1 tsp smoked paprika

Zest and juice of 1 lemon

1kg jumbo prawn tails, peeled

2 tbsp soft white breadcrumbs

Salt and freshly ground black pepper

For the cocktail sauce:

75g mayonnaise

75g ketchup

Tabasco, to taste

15ml brandy

Splash of Worcestershire sauce 1⁄2 tsp smoked paprika

To serve:

6 brioche buns (or 10 mini ones)

Baby Gem lettuce leaves

Sliced beef tomato

Pickled Cucumber

 

Frying pan

Bowl

Food processor

BBQ (or frying pan)

 

30 mins + chill time
Serves 6

Terry: When I first mentioned this burger to George, he gave me a look that I’ve come to know very well… it’s the ‘calm down Terry, you’re getting carried away fella’ look. But once I had made it, he was converted (which is usually the case). It’s a play on a classic prawn cocktail. Cook it, eat it and make your own mind up… I’m pretty sure you’ll love it too!

Recipe taken from Feeding Friends by Terry and George published by Hodder and Stoughton (£20.00)

© Terry Edwards and George Craig. © Image – Georgie Clarke.

 

Heat the oil in a pan and gently sweat the onion, garlic and carrot over a low-medium heat for about 10 minutes, until the onions are soft. Transfer to a bowl to cool completely and then add the cayenne, paprika and lemon zest and juice.
Place the prawn tails in a food processor with the cooled vegetables and breadcrumbs and blitz to a coarse mixture. Season with salt and pepper. Fry a small amount of the mixture so you can taste and adjust the seasoning if necessary.
Divide and shape the mixture into 6 flattened patties and chill in the fridge for 30 minutes while you prepare the sauce.
Combine all the sauce ingredients together in a bowl; taste and adjust the seasoning and set aside until ready to serve. (If you have a squeezy bottle, pour the sauce into one of these.)
Lightly oil both sides of each patty and place on the hottest part of the barbecue for 2 minutes on each side, turning carefully. Then move over to a cooler part of the barbecue for another 8–10 minutes, turning halfway through cooking.
Spread (or squirt) both sides of the brioche buns with the cocktail sauce and assemble the burgers with lettuce, tomato slices and pickled cucumber.
30 mins + chill time
Serves 6

Ingredients

Makes six large burgers or ten sliders:

1 tbsp olive oil, plus extra for grilling

1 large onion, finely diced

2 garlic cloves, finely chopped

1 carrot, finely diced

2 tsp cayenne pepper

1 tsp smoked paprika

Zest and juice of 1 lemon

1kg jumbo prawn tails, peeled

2 tbsp soft white breadcrumbs

Salt and freshly ground black pepper

For the cocktail sauce:

75g mayonnaise

75g ketchup

Tabasco, to taste

15ml brandy

Splash of Worcestershire sauce 1⁄2 tsp smoked paprika

To serve:

6 brioche buns (or 10 mini ones)

Baby Gem lettuce leaves

Sliced beef tomato

Pickled Cucumber

 

You'll Need

Frying pan

Bowl

Food processor

BBQ (or frying pan)

 

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