Prawn burger with spicy atjar (vegetable pickle)
Recipe
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90 minutes
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35 minutes
-
125 minutes
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4 pieces
A prawn burger is not as well known as a fish burger, but it is just as delicious, especially if you are making the burger yourself and cooking it on your Big Green Egg. This recipe gives the burger a special East Asian touch with its garnish. So get the necessary ingredients together quickly, start up the charcoal in your kamado and amaze both your guests and yourself with this delicious and original burger on homemade hamburger buns.
INGREDIENTS
BURGERS
- 50 g sun-dried tomatoes
- 1 clove garlic
- 1 sprig tarragon
- 600 g peeled, raw prawns
- 1 tsp sushi ginger
- ½ tbsp Sriracha sauce
- ½ tsp Madras curry powder
- ½ tsp smoked paprika powder (sweet)
- 1 egg yolk
- 2 spring onions
- 20 g pine nuts
- 50 g panko breadcrumbs
VEGETABLE PICKLE
- 150 g carrots
- 150 g daikon radish
- 2 cm red Spanish chili pepper
- 100 ml vinegar
- 100 g sugar
- 1 tsp ground turmeric
ADDITIONAL INGREDIENTS
- 3 tbsp olive oil
- 1 spring onion (optional)
- 4 hamburger buns
- 100 g bean sprouts
- 1 tbsp furikake (Japanese seasoning)
- Kewpie mayonnaise, to taste
- Okonomiyaki sauce, to taste
In advance
- 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.
Method
- 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.
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