Prawn burgers with tomato, avocado and basil mayonnaise

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How to make Prawn burgers with tomato, avocado and basil mayonnaise

  • Yield : 4
  • Prep Time : 0:45
  • Cook Time : 0:10
  • Total Time : 0:55

Ingredients

  • 1/2 cup (150g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 3/4 cup basil leaves
  • 1 lemon, zest finely grated, juiced
  • 1 garlic clove, smashed
  • 650g raw banana prawns, peeled, deveined
  • 1/3 cup (25g) panko breadcrumbs
  • Olive oil, for brushing
  • 40g butter, at room temperature
  • 4 Coles Finest Charcoal Brioche Burger Buns, split
  • 8 butter lettuce leaves
  • 1 large truss tomato, sliced
  • 1 avocado, peeled, pitted, sliced
  • 1 small red onion, thinly sliced

Method

  • Step 1 In a food processor, blend the mayonnaise, sour cream, basil, lemon zest, 2 tablespoons lemon juice and garlic. Season with salt and pepper. Reserve ½ cup basil mayonnaise in a small bowl for serving.
  • Step 2 Add the prawns and breadcrumbs to the remaining basil mayonnaise in the food processor. Pulse about 15-20 times or until the mixture is combined and the prawns are coarsely chopped.
  • Step 3 Line a baking tray with baking paper. Form the mixture into four 1.5cm-thick patties that are the width of the buns. Place on the tray and refrigerate for 30 mins or until chilled.
  • Step 4 Prepare a barbecue flat plate for medium heat. Brush the prawn patties with oil and sprinkle lightly with salt. Cook the patties for 2½-3 mins each side or until crisp on outside and cooked through.
  • Step 5 Meanwhile, butter cut sides of buns. Cook buttered sides on barbecue for 1-2 mins or until toasted.
  • Step 6 Top the bun bases with lettuce and patties. Place tomato on the patties. Top with reserved basil mayonnaise, avocado, onion and bun tops.

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