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Aromatic Prawn Smash Burgers with Mango Chutney and Roasted Potatoes Recipe

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★★★★★

4.4 from 147 reviews

These aromatic prawn smash burgers combine spiced king prawn patties with crispy roasted chips and a vibrant mango chutney mayo. Infused with a fragrant homemade spice blend featuring coriander, cumin, and sumac, these burgers deliver a unique burst of flavor. Served with freshly toasted brioche buns, zesty lime, and crunchy accompaniments, they make for a satisfying and flavorful meal perfect for a gourmet twist on classic burgers.

Ingredients

Scale

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

Burgers

  • 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

Buns and Garnishes

  • 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

  1. Prepare and Roast Chips: Preheat your oven to 220°C (200°C fan)/gas mark 7. Line a large flat baking tray with baking parchment. Toss the cut roasting potatoes with 2 tablespoons olive oil and 1 teaspoon fine sea salt until well coated. Spread them evenly on the tray. Roast in the middle of the oven for 25 minutes, then stir and continue roasting for another 5-10 minutes until golden brown and crisp.
  2. Make the Spice Blend: While the potatoes roast, toast the coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and the small cinnamon stick in a medium pan over medium heat. Toast them for about 2-3 minutes until fragrant, being careful not to burn. Transfer the toasted spices to a spice grinder and pulse until coarsely ground, leaving some texture. Stir in the sumac, garlic powder, and paprika to complete the blend.
  3. Prepare the Prawn Burger Mixture: Place the peeled king prawns, mango chutney, pancetta cubes, 10g of the prepared spice blend, toasted sesame oil, 1 tablespoon neutral oil, and ½ teaspoon fine salt into a food processor. Pulse until you get a thick, sticky, and slightly textured paste. Using oiled hands, divide the mixture into four portions, about 100g each.
  4. Toast Burger Buns: Heat a large non-stick frying pan over medium-high heat and toast the brioche bun halves cut-side down until golden brown. Transfer the toasted buns to the oven to keep warm.
  5. Cook the Prawn Patties: In the same pan, pour in 1 tablespoon neutral oil and heat to high until very hot. Oil your spatula to prevent sticking. Add two mounds of the prawn mixture at a time, then smash them down with the spatula to form thin patties about 10cm wide. Fry for 2 minutes on one side without moving, then flip and cook for another 3 minutes until the patties are fully cooked, crisp, and browned. Transfer the cooked patties to the warm oven while you cook the remaining two.
  6. Prepare the Garnish: In a small bowl, mix together the picked coriander, finely chopped red chilli, thinly sliced white onion, and the juice of half a lime.
  7. Assemble the Burgers: On the bottom halves of the toasted buns, spread a layer of mayo followed by mango chutney. Place two prawn patties on each bun base. Top with the coriander, chilli, and onion mixture. Finish by placing the bun tops over the filling.
  8. Serve: Serve each burger with lime wedges and the crispy roasted chips on the side for a complete and flavorful meal.

Notes

  • Urucum seeds, also known as annatto seeds, give a subtle earthy flavor and rich color; if unavailable, you can omit or substitute with mild paprika.
  • Use oily hands when handling prawn patties to prevent sticking and help shape the patties better.
  • Toasting the buns and keeping them warm in the oven ensures they stay crisp and tasty when served.
  • The spice blend can be made ahead and stored in an airtight container for future use.
  • Adjust the amount of chilli according to your preferred spice level.

Keywords: prawn burger, smash burger, spicy burgers, roasted chips, brioche buns, seafood burger, mango chutney burger

Find it online: https://recipeswithria.com/aromatic-prawn-smash-burgers-with-mango-chutney-and-roasted-potatoes-recipe/