Perfect Prawn Burgers

Step 1: Pulse bread in food processor to make soft, coarse crumbs, about 10 pulses. Transfer to a bowl and set aside.
Pulse cleaned and de headed prawns in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer to a second bowl.
Combine mayonnaise, spring onions, parsley, lemon zest, cayenne, salt, and pepper in a bowl until well mixed, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently mix together.

Step 2: Scrape prawn mixture on to a work surface, divide into 4 equal portions, and loosely pack each into a 3cm (approx) thick patty. Cover and chill the patties for at least 30 minutes or up to 3 hours.


Step 3: Clean and oil your barbecue grill – Turn heat to medium hot.

Step 4: Lightly brush the patties with oil and place them on the grill. Turn them through 90 degrees after 3 minutes, and flip after another three. Cook for 3 minutes and turn through 90 degrees. The patties, should , at that point, be lightly browned and cooked through. Lift them off the grill, place on a warm platter and tent loosely with foil.

Step 5: Rest for at least 5 minutes, and then serve on lightly toasted brioche rolls which you have brushed with mayo before layering them first with lettuce, then the patty, a few slices of salt-and-lime-pickled onions and the herb mayo of your choice. You can add some thinly diced dill pickles or caper berries, but that's your call.