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