Name: Aromatic Prawn Smash Burgers with Mango Chutney and Roasted Potatoes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Fusion / Contemporary
Ingredients: 900g roasting potatoes, skin on and scrubbed clean, cut into 1cm thick chips; 2 tbsp olive oil; 1 tsp fine sea salt; 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 prepared spice blend (from above); 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

Jump to Recipe

Introduction

These aromatic prawn smash burgers combine bold spices and succulent king prawns for a unique twist on a classic favorite. Paired with crispy roasting potato chips and vibrant toppings, this recipe promises a flavorful and satisfying meal that’s perfect for any occasion.

Aromatic Prawn Smash Burgers with Mango Chutney and Roasted Potatoes 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)
1 tsp toasted sesame oil
1 tbsp neutral oil, plus extra for shaping and 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 mayonnaise
40g mango chutney (for serving)

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 potato chips with olive oil and 1 tsp fine sea salt, spreading them evenly on the tray. Roast in the oven for 25 minutes, then stir and roast for another 5-10 minutes until golden and crisp.
Step 2: While the potatoes roast, prepare the spice blend. Toast coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and the cinnamon stick in a medium pan on medium heat for 2-3 minutes until fragrant. Transfer to a spice grinder and pulse until coarsely ground, leaving some texture. Stir in sumac, garlic powder, and paprika and set aside.
Step 3: Place the prawns, mango chutney, pancetta, spice blend, toasted sesame oil, neutral oil, and ½ tsp fine salt into a food processor. Pulse until a thick, sticky, and slightly textured paste forms. With oiled hands, divide the mixture into four equal portions (about 100g each).
Step 4: Heat a large non-stick frying pan over medium-high heat. Toast the brioche buns until golden, then place them in the oven to keep warm. Add 1 tbsp neutral oil to the pan and increase heat to high. Lightly oil the spatula to prevent sticking. Add two portions of prawn mix to the pan and press down with spatula to form thin patties about 10cm wide.
Step 5: Fry patties for 2 minutes on one side, then flip and cook for 3 more minutes until cooked through, crisp, and browned. Transfer finished patties to the oven to keep warm while frying the remaining two.
Step 6: Combine picked coriander, chopped red chilli, thinly sliced white onion, and lime juice in a bowl. Spread mayonnaise and mango chutney on the bottom halves of the buns. Layer each bun with two prawn patties, then the coriander mixture. Top with the bun lids and serve with lime wedges and roasted potato chips.

Tips & Variations

Urucum seeds may be hard to find; you can substitute with a pinch of smoked paprika for a similar color and subtle flavor.
For extra smoky flavor, try adding a few drops of liquid smoke to the prawn mixture.
If you prefer, swap pancetta for cooked bacon or chorizo for a different savory twist.

Storage

Store cooked burger patties and chips in an airtight container in the refrigerator for up to 2 days. Reheat patties gently in a non-stick pan over medium heat to retain moisture and crispness. Oven-reheat chips at 200°C for 5-7 minutes to restore their crisp texture. Assemble burgers fresh for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of prawns or shrimp?

Yes, you can substitute king prawns with other large raw prawns or shrimp. Just ensure they are peeled and raw for best texture and flavor.

How spicy is this burger?

The heat mainly comes from the fresh red chilli and spice blend. You can adjust the amount of chilli to suit your taste or omit it for a milder version.