Korean Prawn and Tuna Burger
A break from the standard burger fare, this Korean Prawn and Tuna Burger is served with a home made mayonnaise that includes gochujang paste which is a hot chilli bean paste. Amazing!
Ingredients
- 400g peeled raw prawns
- 400g tuna
- Small bunch coriander and mint, chopped
- 1 Little gem lettuce
- 2 tomatoes, sliced
- 4 brioche buns
- 4 large mushrooms
- 50g butter
- 1 lime juice and zest
Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp gochujang paste
- 200ml veg oil
- Salt and pepper
Method
- Preheat the oven to 200c.
- Season half the prawns and blitz to a coarse paste.
- Into a bowl add the other prawns and tuna chopped to 1 cm pieces, stir through the herbs, mix by hand and shape it into rounds.
- Pop the mushrooms onto a tray and top with butter and bake for 10 minutes.
- Drizzle the burgers in a little veg oil then place the burgers into a large frying pan drizzled in oil and gently cook for 3 minutes. Flip the burgers over and continue to cook them for a further 3 minutes. Zest and squeeze over lime.
- Toast the brioche buns sliced side down.
- To make the mayo place the egg yolks and mustard in a small mixer and blitz and slowly add the oil in a drizzle until thick finish with the gouchong.
- To serve the burgers, layer up the buns base starting with the fish burger, topped with lettuce, tomato mushrooms mayo .
Ingredients
- 400g peeled raw prawns
- 400g tuna
- Small bunch coriander and mint, chopped
- 1 Little gem lettuce
- 2 tomatoes, sliced
- 4 brioche buns
- 4 large mushrooms
- 50g butter
- 1 lime juice and zest
Mayonnaise
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp gochujang paste
- 200ml veg oil
- Salt and pepper
Method
- Preheat the oven to 200c.
- Season half the prawns and blitz to a coarse paste.
- Into a bowl add the other prawns and tuna chopped to 1 cm pieces, stir through the herbs, mix by hand and shape it into rounds.
- Pop the mushrooms onto a tray and top with butter and bake for 10 minutes.
- Drizzle the burgers in a little veg oil then place the burgers into a large frying pan drizzled in oil and gently cook for 3 minutes. Flip the burgers over and continue to cook them for a further 3 minutes. Zest and squeeze over lime.
- Toast the brioche buns sliced side down.
- To make the mayo place the egg yolks and mustard in a small mixer and blitz and slowly add the oil in a drizzle until thick finish with the gouchong.
- To serve the burgers, layer up the buns base starting with the fish burger, topped with lettuce, tomato mushrooms mayo .
