Salmon & Prawn Brioche Burgers With Watercress, Lime & Wasabi Mayo
Rated 5.0 stars by 1 users
Author:
Jane Lovett
servings
4-6
Burgers hardly need introduction, however these are healthier than most, yet no less tasty for it! Very good without the bun, too, with salad and a salsa.
ingredients
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● 500g (1lb - 2 oz) salmon fillet, skinless
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● 350g (12oz) frozen cooked prawns, thawed, drained and dried (225g/8oz thawed weight)
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● 4 spring onions, trimmed and roughly chopped
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● 2.5cm (1in) piece of ginger, peeled and roughly chopped quite small (or ready-prepared from a jar) ● olive oil
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● 4-6 brioche burger buns, halved
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● crip lettuce leaves
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● 1/2 a small red onion, very thinly sliced (you won’t need it all)
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● 4-6 large shelled-on cooked prawns (optional)
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● salt and freshly ground black pepper
For the watercress, lime and wasabi mayonnaise
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6 tbsp mayonnaise
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● 2 good handfuls of watercress
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● 2 tsp wasabi paste
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● freshly squeezed juice of half a lime
directions
1. Cut 300g (10oz) of the salmon into chunks and process briefly with roughly half of the prawns, the spring onions, ginger and some seasoning, just until it becomes paste-like. Scrape into a bowl. Cut the remaining salmon into 1cm (1/2 in) dice and stir into the salmon mixture. Check the seasoning. Shape into four large or six smaller burgers and set aside.
Process the mayonnaise, watercress and wasabi paste together, then add the lime juice. Check the seasoning and set aside.
3. Heat a frying pan with a little olive oil, and fry the burgers for 2-3 minutes on each side, depending on their thickness, until a golden crust has formed. They should be slightly undercooked in the middle. Alternatively, heat a griddle pan until very hot, brush the burgers with a little oil and cook as above. Meanwhile, lightly toast the buns, being careful not to burn them as the brioche contains sugar.
4. Spread both halves of each bun with the wasabi mayo. Arrange lettuce leaves on each base, followed by the burgers, a dollop of the mayo, red onion slices, the reserved prawns and then the lid of the bun. Finally, if using, sit a large prawn on top and secure in place with a cocktail stick.
Recipe Note
Get-ahead:
Make steps 1-2 up to 24 hours ahead, cover and refrigerate
Hints & tips:
The mayonnaise is beyond delicious spooned over halved 6-minute-boiled eggs, sitting atop toasted sourdough bread. a slice or two of smoked salmon alongside transforms this into a delectable starter or lunch