Juicy burgers with gambas al ajillo and a creamy dill dressing. The tiger prawns are cooked in a mix of butter and olive oil with chilli, garlic and parsley – plenty of flavour, easy to make and really very good.
I’ve made a creamy dill dressing to go in this garlic prawn burger, which I think tastes wonderful – and I served the most delicious homemade oven chips alongside.
Garlic Prawn Burger – Gambas al Ajillo Burger
Recipe for juicy burgers with chilli garlic prawns and a creamy dill dressing.
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Ingredients
- 4 burger buns – click here for my homemade brioche bun recipe
- 4 handfuls crisp salad leaves – I use lamb’s lettuce and rocket
Gambas al ajillo
- 600 g raw tiger prawns, king prawns or similar
- 1 red chilli, with or without seeds – to taste
- 8 cloves garlic, finely grated or crushed
- 2 handfuls parsley, finely chopped
- 100 g butter
- 100 ml olive oil
- Salt and pepper
Dill dressing
- 300 ml crème fraîche
- 1 bunch fresh dill, finely chopped
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp onion powder – optional
- Salt and pepper
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Method
Dill dressing
- Mix all the dressing ingredients together and season to taste with salt and pepper.
- Keep it chilled until ready to serve.
Gambas al ajillo
- Peel and clean the prawns, making sure to remove the vein along both the back and the underside. Pat them dry with a little kitchen paper.
- Slice the chilli, taste it and judge from its heat how much you want to add to the mixture.
- Combine the butter, oil, chilli and garlic in a saucepan, season with salt and pepper and let it simmer gently for 10-15 min. so the mixture takes on plenty of flavour. Stir in the parsley at the end.
- Spread the prawns out in a small ovenproof dish, pour the hot oil mixture over them and bake in a preheated conventional oven (top and bottom heat) at 200°C for 10 min.
Burger
- Warm the burger buns.
- Spread the bottom halves with dill dressing and top each with a good handful of salad leaves.
- Divide the prawns between the burgers. Drizzle over some of the butter and oil mixture too – make sure some of the garlic and chilli goes over the prawns as well; it adds wonderful flavour.
- Finish with the top half of the bun, also spread with dill dressing.
Nutrition
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Nøj dem må vi prøve – meen jeg kan simpelthen ikke lide dild. Hvad kan jeg erstatte det med i dressingen?
Hej Ellen
Hvor dejligt at høre 🙂
SÅ erstatter du bare med feks purløg eller en kombi med purløg og persille 🙂
Warm wishes, Dianna
Perfekt. Smager frisk og nærmest himmelsk og føles noget mindre tungt i maven end okse-burgere. Det, der tager mest tid, er at optø rejerne og fjerne tarmene.
Hej Mette
Hvor er det dejligt at høre 🙂
Og jeg giver dig helt ret – den ligger nemlig meget mere let end en okseburger 🙂
Warm wishes, Dianna
Jeg elsker denne version af en burger!! Tak for opskriften.
Hej Jannike
Ej hvor er det bare godt at høre, – tusind tak for din besked 🙂
Dbh Dianna