Prawn Burgers with Pineapple and Scotch Bonnet Salsa
By Ixta Belfrage
Published on 02 January 2024
These prawn burgers with pineapple and scotch bonnet salsa by food writer and chef Ixta Belfrage are quick to put together and perfect for summer. The salsa features perfectly ripe, tinned crushed pineapple and an incredibly addictive scotch bonnet hot sauce, delicious served with BBQ leftovers or spread into sandwiches. Looking for more Ixta Belfrage recipes? Look no further.Time and servings
28 minsTotal time
4Servings
20 minsPrep time
8 minsCooking time
Ingredients
- 600g organic king prawns
- 5g chives, finely chopped
- 1 garlic clove, crushed
- 1 tsp lemon zest
- ¼ tsp sweet smoked paprika
- 1½ tsp fine sea salt
- 1 pinch Bart Bristol Five Pepper Blend
- 2 tbsp mild olive oil, plus extra for greasing
- 1 scotch bonnet chilli
- 100g large tomatoes, finely chopped
- 200g crushed pineapple in juice
- 2 tbsp Eaten Alive Scotch Bonnet Fermented Hot Sauce
- 1 tsp Groovy Food Organic Brazilian Wildflower Honey
- 1 lime
- 200g organic white cabbage, thinly sliced on a mandoline
- 60g Hunter & Gather Avocado Oil Mayonnaise
- 30g salad onions, green ends only, thinly sliced
- 10g coriander
- 2 green chillies, thinly sliced into rounds
- 4 brioche burger buns, halved
Method
Step 1
Put the prawns, chives, garlic, lemon zest, sweet smoked paprika, ½ tsp fine salt and a good grinding of five pepper blend into the bowl of a food processor and pulse until everything is very finely chopped into a sticky mass. Scoop into a bowl then rub 1 tbsp mild olive oil into your palms and shape into 4 large balls. Set aside.Step 2
Set a dry heavy based frying pan over a high heat, add the whole scotch bonnet and cook for 2 mins, until charred all over. Remove from the pan, once cool deseed and finely chop.Step 3
Scrape the chopped chilli into a mixing bowl then add the chopped tomatoes, crushed pineapple in juice, hot sauce, honey, juice and zest of 1 lime and mix well. Set aside.Step 4
In a separate large mixing bowl, toss the cabbage, mayonnaise, salad onions, coriander, green chillies, remaining 2 tbsp lime juice and 1 tsp fine sea salt. Set aside.Step 5
Heat the oven to 140°C/ 120°C fan/ gas 1. Heat a large heavy based frying pan over a medium-high heat. Once hot, toast the burger buns cut-side down until golden brown, then transfer to the oven to keep warm.Step 6
Add the remaining 1 tbsp mild olive oil to the pan and increase the heat to high. Grease a spatula (this will ensure the patties don’t stick to it). Once the pan is very hot, add the patties to the pan two at a time and squash them down with the spatula. Fry for 1½ mins on each side, until crisp and golden-brown. Transfer to the oven while you fry the other two.Step 7
Drain the salsa to get rid of liquid and to ensure your burger isn’t soggy.Step 8
To assemble, place a prawn patty on the bottom half of the bun followed by the salsa and slaw. Sandwich with the top burger bun to serve.