Introduction

These aromatic prawn smash burgers combine bold spices and juicy king prawns for a unique twist on a classic favorite. Paired with crispy roasted potatoes and tangy mango chutney, they make an exciting meal perfect for any occasion.

Aromatic Prawn Smash Burgers with Crispy Potatoes and Mango Chutney Recipe - Recipe Image

Ingredients

900g roasting potatoes, skin on and scrubbed clean, cut into 1cm thick chips
2 tbsp olive oil
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp urucum seeds
1 tsp fenugreek seeds
1 small cinnamon stick (2g)
1½ tsp sumac
½ tsp garlic powder
½ tsp paprika
300g peeled raw king prawns
60g mango chutney
50g pancetta cubes or lardons
10g spice blend (see method for preparation)
1 tsp toasted sesame oil
1 tbsp neutral oil, plus extra for shaping and for the spatula
2 brioche burger buns, halved
20g picked coriander
1 red chilli, finely chopped
½ white onion, halved and thinly sliced
1 lime, half juiced, half cut into wedges
40g mayo
40g mango chutney

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. Line a large, flat baking tray with baking parchment. Toss the potatoes with olive oil and 1 tsp fine sea salt, then spread them evenly on the tray.
Step 2: Roast the potatoes in the middle of the oven for 25 minutes, then stir and continue roasting for another 5–10 minutes until golden brown and crisp.
Step 3: Make the spice blend by adding coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and cinnamon stick to a medium pan over medium heat. Toast for 2–3 minutes until fragrant.
Step 4: Transfer the toasted spices to a spice grinder and blitz until coarsely ground, leaving some texture. Stir in sumac, garlic powder, and paprika.
Step 5: Place the prawns, mango chutney, pancetta cubes, 10g of the prepared spice blend, toasted sesame oil, neutral oil, and ½ tsp fine salt into a food processor. Pulse until you get a thick, sticky, and slightly textured paste.
Step 6: With oily hands, divide the prawn mixture into four portions of about 100g each.
Step 7: Heat a large non-stick frying pan over medium-high heat. Toast the brioche buns until golden brown, then place them in the oven to keep warm.
Step 8: Pour 1 tbsp neutral oil into the hot pan and increase the heat to high. Oil your spatula to prevent sticking.
Step 9: Add two portions of the prawn mixture to the pan at a time and smash down with the spatula to form thin patties about 10cm wide. Cook for 2 minutes on one side and 3 minutes on the other until fully cooked, crisp, and browned.
Step 10: Transfer cooked patties to the warm oven and repeat with the remaining two portions.
Step 11: Mix the picked coriander, chopped red chilli, thinly sliced white onion, and lime juice together.
Step 12: Spread mayo and mango chutney onto the base of each toasted bun. Top with two prawn patties, then the coriander, chilli, and onion mixture. Finish with the top bun.
Step 13: Serve the burgers with lime wedges and the crispy roasted potato chips on the side.

Tips & Variations

If you can’t find urucum seeds, substitute with a pinch of smoked paprika for a similar color and mild flavor.
For extra heat, add finely chopped fresh green chillies to the prawn mixture before forming the patties.
Use gluten-free buns or lettuce wraps to make this recipe gluten-free.
To enhance the smoky flavor, try adding a dash of smoked sea salt to the spice blend.

Storage

Store leftover prawn patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to keep them crisp. The chips are best eaten fresh but can be reheated in a hot oven for 10 minutes to restore some crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen peeled raw prawns. Make sure to thaw them completely and pat dry before processing to avoid excess moisture in the patties.

How do I prevent the prawn patties from falling apart?

Using oily hands to shape the patties helps keep the mixture together. Also, don’t over-process the prawns; leave some texture to bind well. Cooking them thin and pressing firmly in the pan will give a good crust that holds the patty intact.

Aromatic Prawn Smash Burgers with Crispy Potatoes and Mango Chutney Recipe

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★★★★★

4.6 from 97 reviews

These aromatic prawn smash burgers combine bold spices with juicy king prawns, nestled in toasted brioche buns and served alongside crispy roasted potato chips. The patties are infused with a fragrant homemade spice blend featuring coriander, cumin, urucum, and fenugreek, delivering a vibrant and crunchy seafood burger experience. Finished with a fresh, zesty coriander and chili salad, mango chutney, and creamy mayo, this recipe offers an exciting twist on classic burgers perfect for a flavorful, satisfying meal.

Author: Stella
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Yield: 2 burgers (4 patties total) 1x
Category: Main Course
Method: Baking
Cuisine: Fusion

Ingredients

Scale

Roasted Chips

900g roasting potatoes, skin on and scrubbed clean, cut into 1cm thick chips
2 tbsp olive oil
1 tsp fine sea salt

Spice Blend

2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp urucum seeds
1 tsp fenugreek seeds
1 small cinnamon stick (2g)
1½ tsp sumac
½ tsp garlic powder
½ tsp paprika

Burger Patties

300g peeled raw king prawns
60g mango chutney
50g pancetta cubes or lardons
10g spice blend (from above)
1 tsp toasted sesame oil
1 tbsp neutral oil, plus extra for shaping and for the spatula
½ tsp fine salt

To Serve

2 brioche burger buns, halved
20g picked coriander
1 red chilli, finely chopped
½ white onion, halved and thinly sliced
1 lime, half juiced, half cut into wedges
40g mayo
40g mango chutney

Instructions

Prepare and roast the chips: Preheat the oven to 220°C (200°C fan)/gas mark 7. Line a large, flat baking tray with baking parchment. Toss the cut potatoes with olive oil and 1 tsp fine sea salt, spreading them out into an even layer on the tray. Roast in the center of the oven for 25 minutes, then stir and bake for an additional 5-10 minutes until golden brown and crisp.
Make the spice blend: While the chips roast, place coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and cinnamon stick in a medium pan over medium heat. Toast the spices until fragrant, approximately 2-3 minutes. Transfer to a spice grinder and blitz until coarsely ground, retaining some texture rather than finely powdered. Stir in sumac, garlic powder, and paprika, then set aside.
Prepare the prawn burger mixture: In a food processor, combine the peeled king prawns, mango chutney, pancetta cubes, 10g of the freshly made spice blend, toasted sesame oil, 1 tbsp neutral oil, and ½ tsp fine salt. Pulse until a thick, sticky, and slightly textured paste forms. Using oily hands, divide the mixture into four equal portions, about 100g each.
Toast the brioche buns: Heat a large non-stick frying pan over medium-high heat. Toast the brioche buns cut-side down until golden brown, then transfer the toasted buns to the oven to keep warm.
Cook the prawn patties: Add 1 tbsp of neutral oil to the same pan and increase the heat to high. Oil your spatula to prevent sticking. Once the pan is very hot, add two mounds of the prawn mixture and press down firmly with the spatula to form thin patties approximately 10cm in diameter. Fry the patties for 2 minutes on one side, then flip and cook for 3 minutes on the other side, ensuring they are fully cooked, crisp, and browned. Transfer cooked patties to the warm oven while you cook the remaining two patties.
Prepare the fresh topping: In a small bowl, mix the picked coriander, finely chopped red chilli, and thinly sliced white onion with the juice of half a lime.
Assemble the burgers and serve: Spread mayonnaise and mango chutney over the base halves of the toasted buns. Place two prawn patties on each base, then top with the coriander, chilli, and onion mixture. Finish with the top halves of the buns. Serve immediately with lime wedges and the roasted chips on the side.

Notes

Urucum seeds, also known as annatto seeds, add a subtle earthy flavor and bright color. If unavailable, a small pinch of smoked paprika can be used as a substitute.
To prevent the prawn patties from sticking, oiling both your hands and the spatula is essential.
The spice blend can be made in advance and stored in an airtight container for up to 2 weeks.
For more intense flavor, allow the prawn mixture to rest in the fridge for 15-30 minutes before shaping and frying.
Brioche buns provide the perfect softness and slight sweetness to balance the spicy, savory patties, but you can substitute with other soft burger buns if preferred.

Keywords: prawn burgers, seafood burgers, roasted chips, aromatic spices, brioche buns, mango chutney, homemade spice blend