This crispy, juicy burger patty is a rarity, but RecipeTin Eats says it should be an Aussie summer staple

Name: This crispy, juicy burger patty is a rarity, but RecipeTin Eats says it should be an Aussie summer staple
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: ½ cup plain flour (75g); 2 large eggs, whisked; 1 cup panko breadcrumbs (60g); 350g peeled raw prawns, chopped 8mm thick; 2 tbsp brown onion, finely chopped; 1½ tbsp finely chopped parsley (optional); ½ tsp cooking salt; ¼ tsp black pepper; 125ml vegetable oil (½ cup); 4 brioche buns (or other soft bun of choice), 10cm diameter; ¼ cup whole egg mayonnaise; 8 cos lettuce leaves, torn to size; 2 truss tomatoes, cut into 4mm slices; 2 gherkins, finely sliced; hot chips to serve

In Australia, prawn patties are hard to track down. So here’s how to make your own in under 30 minutes.

Nagi Maehashi

November 28, 2023

RecipeTin Eats’ summer burgers with crunchy golden prawn patties. PHOTO: Rob Palmer STYLING: Emma Knowles

easyTime:< 30 minsServes:4

Really good prawn burgers are curiously rare. The few I’ve come across have either been strangely bouncy (think Thai fish cakes, but firmer), dry (overcooked sadness), or totally lacking in actual prawn flavour.

So this home-made version is not just about making the un-buyable. It’s also an excellent way to make a few prawns go further because we’re using just 350 grams of shellfish to make four big, juicy burgers.

The trick here is to blitz half the prawns for the bulk of the patty mixture and roughly chop the other half, so you bite into meaty bits of prawn. Combined with the crunchy golden coating, it’s sheer perfection.

SOS checklist

Less than 30 minutes ✔

Ingredients

½ cup plain flour (75g)
2 large eggs, whisked
1 cup panko breadcrumbs (60g)
350g peeled raw prawns, chopped 8mm thick
2 tbsp brown onion, finely chopped
1½ tbsp finely chopped parsley (optional)
½ tsp cooking salt
¼ tsp black pepper
125ml vegetable oil (½ cup)
4 brioche buns (or other soft bun of choice), 10cm diameter
¼ cup whole egg mayonnaise
8 cos lettuce leaves, torn to size
2 truss tomatoes, cut into 4mm slices
2 gherkins, finely sliced
hot chips to serve

Method

Step 1
Place the flour in one wide, shallow bowl, eggs in another bowl, then spread the panko crumbs on a plate.
Step 2
Place half the prawns in a tall narrow container that fits the head of a stick blender. Blitz until it forms a thick paste. Place into a medium mixing bowl.
Step 3
Add the rest of the chopped prawns, onion, parsley (if using), salt and pepper. Stir until combined. The mixture will be quite soft.
Step 4
Before forming the patties, wet your hands a little. This will prevent the mixture from sticking to your hands. Portion the mixture into 4 equal balls.
Step 5
Coat each ball in flour, then egg (letting excess drip off), then place in the panko crumbs and squish the ball to form a patty (about 10cm diameter), reshaping as needed. Then flip using a spatula to crumb the other side. Set aside on a plate.
Step 6
Heat the oil in a large (30cm diameter) non-stick pan over medium-high heat. Place the patties in the pan and shallow fry for 1½ minutes. Flip and cook the other side, then drain on paper towels.
Step 7
Split and lightly toast the buns, and smear mayonnaise on the top and bottom. Pile lettuce on the base and top with tomato. Then add the prawn burger and gherkins and top with the lid. Serve with hot chips.