The prawn burger we’ve been waiting for! Juicy plump prawn patties with golden panko crust, salad, tartare sauce in a brioche bun
Something special for prawn fans
I’ve recently updated my Japanese-style tartare sauce recipe and re-made it for my YouTube channel. Doing so left me with plenty of that delicious chucky tartare sauce to use. Initially, I thought, let’s make a killer fish burger, but I didn’t have any fresh fish fillets on hand. Here in Sydney it’s sweltering and because Christmas is near, parking is always chaotic. Just thinking about this makes me lazy! Oh, why is it so hard just to get to my favourite fishmonger?
Hoping to find some frozen fish stashed, I flung opened our chest freezer and found something even better. A huge packet of frozen prawns begging to be used! Yay, I’m staying home to enjoy the air conditioner, so let’s cook!
No fish means prawn burgers are on the menu! And… oh boy, it’s unbelievably tasty, and I can’t get over how good it is!
Nothing can compare to these homemade prawn patties, which consist almost entirely of real prawns, unlike store-bought ones that may contain fillers. To make the patties, just toss prawns, spring onions, and seasonings into a food processor and blend until you have a sticky paste. We then mix in some chopped prawns pieces to give it some texture! I mean, who’s going to resist those of juicy bouncy prawn pieces hidden in the patties, right?
Here we have it, the prawn burger of our dreams! Sweet buttery brioche bun, crisp lettuce, cucumber, red onions, mouthwatering prawn patty with my homemade Japanese tartare sauce. Suddenly, fish burgers don’t seem as appealing, right? 😆
Prawn Burger
Which type of prawns are best for patties?
Look for large, fresh or frozen RAW prawns with a firm texture, as using smaller prawns might cause the patties to go mushy. To prevent the patties from falling apart while frying, ensure all excess moisture is removed by patting the prawns dry with paper towels or a clean tea towel. This recipe won’t work with cooked prawns, as they won’t bind.
Why not blend all the prawns into a paste?
If you’re in a hurry, you could blitz all the prawns in the food processor and make them into a paste. However, the patties are way better with some roughly chopped prawns in. By doing this, you’ll get delicious chunks of juicy prawns in each bite! A real prawn enthusiast wouldn’t want to miss this step, right? It’ll only take less than a minute to chop a few prawns.
What sauce goes best with prawn burgers?
Prawn burgers are best paired with a tangy and creamy sauce, such as tartare/tartar, aioli or a spicy sriracha mayo. These sauces complement the delicate flavour of the prawns and add a delicious kick to the burger.
More amazing prawn recipes to try:
Ingredients for Prawn Burger
Raw prawns – Remove any excess moisture from the prawns by patting them dry with paper towels, as this will help the patties bind during cooking. For convenience and affordability, I used frozen prawns. If you’re using prawns with shells, weigh them after you’ve removed the heads, shells, and deveined them. This recipe requires raw prawns, as cooked prawns won’t work.
Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
Tartare / tartar sauce – I made my irresistible homemade chunky Japanese tartare sauce, but any good quality store-bought version is good too! You can also use just mayonnaise, or mix in some chilli sauce for a kick.
Subscribe to 3CatsFoodie’s FREE Newsletter
For the latest recipes and other fun stuff!
How to make Prawn Burger
Step-by-step guide with photos
Put 2/3 of the prawns into a food processor with the other ingredients for the prawn patties. Process the ingredients into a thick sticky paste using the pulse function. Chop the remaining prawns coarsely and mix them thoroughly with the prawn paste.
Separate the prawn mixture into two equal portions. Oil hands lightly, then flatten them into patties using the burger bun as a size guide. Spread panko crumbs over a flat plate or chopping board, then gently place the patties on top. Use a spoon to coat the top of the patties, ensuring all sides of the patties are covered in panko.
Pour enough oil to cover the bottom of a frying pan, then heat it over medium-high heat. To check if the oil is hot enough, drop in some panko; if it sizzles, it’s ready. Carefully place the prawns to the pan and fry for 2 to 3 minutes on each side until they turn golden brown and crispy.
Toast the burger buns, and spread butter on the insides of the buns. On a plate, arrange the bottom bun halves. Layer with lettuce, onions, cucumbers, prawn patty, tartare sauce, and the top bun.
How to store left over prawn patties
Refrigerate cooked prawn patties in a sealed container for up to 3 days, or freeze them for up to 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Prawn Burger (Shrimp Burger)
Video
Ingredients
- ½ cup (35g / 1.3oz) panko breadcrumbs (NOTE 1)
- vegetable or canola oil for frying
- 2 brioche burger buns
- butter
- lettuce
- thin slices of red onion
- thin slices of Lebanese/ Persian cucumbers
- tartare / tartar sauce (NOTE 2)
FOR THE PRAWN PATTIES
- 300g / 11oz raw shelled & cleaned prawns (flesh only) (NOTE 3)
- ¼ cup (16g / 0.6oz) finely chopped spring onion / scallions
- 1 tsp garlic powder
- ¼ tsp salt
- ⅛ tsp freshly ground pepper
Instructions
- Put 2/3 of the prawns into a food processor with the other ingredients for the prawn patties. Process the ingredients into a thick sticky paste using the pulse function. Chop the remaining prawns coarsely and mix them thoroughly with the prawn paste.
- Separate the prawn mixture into two equal portions. Oil hands lightly, then flatten them into patties using the burger bun as a size guide. Spread panko crumbs over a flat plate or chopping board, then gently place the patties on top. Use a spoon to coat the top of the patties, ensuring all sides of the patties are covered in panko.
- Pour enough oil to cover the bottom of a frying pan, then heat it over medium-high heat. To check if the oil is hot enough, drop in some panko; if it sizzles, it's ready. Carefully place the prawns to the pan and fry for 2 to 3 minutes on each side until they turn golden brown and crispy.
- Toast the burger buns, and spread butter on the insides of the buns. On a plate, arrange the bottom bun halves. Layer with lettuce, onions, cucumbers, prawn patty, tartare sauce, and the top bun.
