I saw the recipe for this years ago in the American food magazine Saveur and I’ve been serving it ever since.
It’s not strictly a barbecue dish, but it can be barbecued or cooked on the flat plate of a modern barbecue, or a heavy pan sitting on the grill.
SHRIMP BURGER (SERVES 6)
250g firm white fish, like monkfish, boned and skinned
750g shelled weight of raw seawater prawns, de-veined, or you can use frozen peeled scampi tails
A good pinch of cayenne pepper and salt
1 bunch spring onions, cleaned and finely chopped
Fresh white breadcrumbs to coat
6 soft burger buns
6tbsps tartare sauce, spiced up with chili sauce or Tabasco
1 | Blend the white fish and half of the prawns in a food processor, season with the cayenne pepper and salt, then transfer to a bowl. Roughly chop the rest of the prawns and mix with the fish mixture and spring onions.
2 | To test the mix for seasoning and consistency, make a little flat pattie with some of the mix, dredge with some breadcrumbs and pan fry; re-season if necessary.
3 | Mould the remainder of the mix into 6 patties slightly larger than the burger buns and refrigerate for a couple of hours or until required.
4 | To serve, pre-heat a barbecue and either on the coolest part of the barbecue, or in a frying or griddle pan on the top of a barbecue, cook the burgers on a medium heat. Serve in a lightly toasted hamburger bun with spiced tartare sauce and coleslaw or a herb salad with a lemon wedge on the side.