John Torode’s spicy Aussie burger
We might not be down under for the Women’s World Cup but John Torode’s bringing the Australian sunshine to us! He’s making his ultimate shrimp burgers packed with chilli, ginger and garlic served up with hot gochujang mayonnaise for a Friday night feast.
Spicy Aussie burger
Serves 4
Ingredients
For the shrimp patties:
500g raw shelled prawns
2 Bird Eye chilies, deseeded and finely chopped
2 tsp grated ginger
2 tsp grated garlic
2 spring onions, whites chopped, greens chopped finely
2 tbsp chopped fresh coriander
2 tbsp cornflour
1 egg white
1 tsp sesame oil
50g panko breadcrumbs
50g rice crispies, crushed
Vegetable oil for frying
Toasted sesame seeds
For the gochujang mayonnaise:
5 tbsp gochujang
5 tbsp mayonnaise
For assembling:
4 burger buns
1 Iceberg lettuce
4 slices of cheese
1 large tomato, sliced
1 large onion, sliced
4 tbsp Kimchi
1 jar sliced gherkins
1 jar pickled sliced onions
Chunky chips to serve - optional
For the whipped avocado:
2 ripe avocados
Juice of 1 lime
50g Tahini
3 shakes of hot sauce
2 spring onions (quickly blanched under boiling water)
1 tsp chilli flakes
100g Feta cheese
100ml olive oil
Pinch of salt
Pinch of pepper
Method
1. Preheat the oven to 180℃.
2. Put half of the prawns into a food processor with the chilli, ginger, garlic and the whites of spring onions. Pulse and blend until smooth and then place into a large bowl.
3. Chop the remaining prawns into chunks and add to the bowl of prawn paste along with the chopped greens of spring onion, parsley, coriander, corn flour, egg white and sesame oil. Mix well.
4. Mix the panko and rice crispies together. Form the prawn mixture into four balls, roll in the panko then flatten to your desired shape and roll in more crumbs if required.
5. Pan fry on a medium heat in vegetable oil for 4 minutes on each side, if too thick they will not cook, if too thin they will go rubbery.
6. Once cooked, sprinkle with toasted sesame seeds which should stick to the outside.
7. Place the burgers on a tray and place in the oven for 3 minutes to make sure they are cooked all the way through.
8. To make the Gochujang Mayonnaise, mix the two sauces together in a bowl to combine.
9. For the whipped avocado, peel and de-stone the avocados and place in a high-powered food processor with all the other ingredients then blend until smooth.
10. Slice the burger buns in half, spread each bottom bun with the Gochujang mayonnaise followed by a prawn patty, all of the toppings and the whipped avocado followed by the bun top.
11. Serve with a side of chunky chips and extra whipped avocado for dipping.