Mexican Prawn "Burgers"

  • For the burgers
  • 450g medium shrimp, shelled and deveined
  • 1 egg
  • 2 tbsp chopped coriander leaves
  • 1 garlic clove, peeled
  • 170g plain breadcrumbs, more as needed
  • 1 poblano chilli, roasted, peeled, stemmed, seeded and diced
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • For the avocado aioli
  • 1 hass avocado, halved, pitted and peeled
  • 60g mayonnaise
  • 1 tbsp fresh lime juice
  • 2 medium garlic cloves, peeled
  • 1 serrano chilli, stemmed, halved and seeded
  • 2 tbsp chopped coriander leaves
  • Sea salt and freshly ground black pepper
  • 6 hamburger buns, split in half
  • 3 medium tomatoes, sliced
  • 6 lettuce leaves or a mixture of baby lettuce leaves
1) For the burgers: in a food processor, combine the shrimp, egg, coriander, garlic, 170 g bread crumbs, poblano chilli, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into six patties and set aside (if the mixture is too wet, add additional bread crumbs, one tablespoon at a time, until the mixture can be molded easily).

2) Put a griddle pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and griddle until golden, about three minutes per side, depending on the thickness.

3) For the avocado aioli: scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chilli and coriander. Process until smooth. Season with salt and pepper, to taste.

4) To assemble: serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

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