Cod and prawn burger with crispy pancetta
By OcadoLife
Published on 17 January 2022
You can take this fish burger up a notch (and pay homage to a British classic) by serving with chips and tartare sauce on the side.Time and servings
25 minsTotal time
4Servings
25 minsCooking time
Ingredients
- 320 g of raw king prawns
- 30 g of flat-leaf parsley, roughly chopped
- 20 g of dill, roughly chopped
- 65 g of capers
- 2 lemons, zested
- 1 tsp of garlic granules
- 500 g of skinless cod loin, diced
- 1 tbsp of olive oil
- 4 large seeded burger buns
- 16 slices of pancetta
- 4 tbsp of tartare sauce, plus extra to drizzle
- 8 leaves of little gem lettuce
- 16 cornichons, thinly sliced
- 400 g of chips (optional)
Method
Step 1
Place the prawns, herbs, capers, zest and garlic into a food processor and blitz to a purée (or use a stick blender). Transfer to a bowl, add the cod, season with pepper and use your hands to incorporate. Divide the mixture into 4 even portions, then shape into rounds. Chill in the fridge for 30 mins while you prepare the barbecue for cooking.Step 2
When the flames have died down to hot embers, place the buns on the grill cut-side down to toast. Set aside.Step 3
Drizzle a little olive oil on your hands then gently rub the outside of the burgers to coat lightly. Place onto the hot barbecue and cook for 5-6 mins each side until cooked through. Meanwhile, cook the pancetta slices for about 3 mins until crispy, either in a cast-iron or barbecue-safe frying pan over the coals or in a frying pan on the hob.Step 4
To assemble each burger, spread ½tbsp tartare sauce on each of the griddled bun halves, then add two lettuce leaves and four cornichon slices. Top with a cod burger, four slices of crispy pancetta and an extra drizzle of tartare sauce, if you like, before finishing with the bun lid. If you’re feeling hungry, add some chips on the side.